Italian Penicillin Soup is a comforting, hearty, and immune-boosting bowl of goodness that combines the soul-soothing qualities of traditional chicken soup with rich Italian flavors. This aromatic soup blends tender chicken, fresh vegetables, garlic, herbs, and a touch of pasta or rice to create a nourishing meal that helps heal the body and comfort the soul. Perfect for cold days, recovery periods, or whenever you crave warmth and wellness in one bowl, this Italian twist on the classic “penicillin soup” is a flavorful remedy for both body and mind.
Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into small pieces
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 1 cup cherry tomatoes, halved
- 6 cups low-sodium chicken broth
- 1 cup small pasta (like ditalini or orzo) or cooked rice
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tbsp lemon juice
- ¼ cup freshly grated Parmesan cheese
- Fresh parsley or basil for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
- Add carrots, celery, and cherry tomatoes to the pot and cook for about 5 minutes, stirring occasionally until vegetables begin to soften.
- Add the chicken pieces and cook until lightly browned on all sides. Pour in the chicken broth and bring to a gentle boil. Reduce heat and let it simmer for 15–20 minutes until the chicken is tender.
- Stir in oregano, basil, red pepper flakes, salt, and black pepper. Add pasta or rice and cook until tender, about 8–10 minutes.
- Once the pasta is cooked, stir in lemon juice and grated Parmesan cheese for a creamy, tangy finish. Taste and adjust seasoning as needed.
- Ladle the soup into bowls, garnish with fresh parsley or basil, and serve hot.
