Personalized Introduction

There are days when food is more than food—it’s comfort, warmth, and care in a bowl. That’s exactly what Italian Penicillin Soup is to me. Have you ever felt run-down, a little under the weather, or just emotionally tired, and all you wanted was something warm and soothing? This is the soup I reach for every single time.

I first started calling it “Italian penicillin” after realizing how often it showed up when someone in the house wasn’t feeling great. Cold? Soup. Long day? Soup. Need something gentle but nourishing? Soup again. The combination of slow-simmered broth, tender chicken, garlic, herbs, and tiny pasta feels like someone taking care of you—quietly, without asking questions.

This isn’t a rushed recipe. It’s the kind you make with intention, letting the flavors build slowly while the kitchen fills with that unmistakable smell of home. Let’s make it together, one comforting step at a time.

Recipe Origin & Story

Italian Penicillin Soup doesn’t come from a single official recipe—it’s more of a feeling, a tradition passed down through kitchens and families. It’s closely related to Italian chicken soup, often made with simple ingredients that were always on hand: chicken, vegetables, herbs, and pasta.

In many Italian households, soup like this was the answer to everything. Feeling sick? Soup. Coming in from the cold? Soup. Need something nourishing but easy to digest? Soup again. Over time, people jokingly started calling it “Italian penicillin” because it felt like medicine—but tasted much better.

For me, this soup is tied to quiet evenings, soft blankets, and slow meals. It’s not flashy or complicated, but it’s deeply satisfying in a way only classic comfort food can be.

Ingredient Spotlight

• Main Star:
  Chicken. Bone-in chicken thighs or breasts work best because they create a richer, more nourishing broth. As they simmer, they release flavor and collagen that give the soup body.
• Secret Boost:
  Garlic. And not just a little. Garlic adds warmth, depth, and that unmistakable healing aroma that makes this soup feel restorative from the very first simmer.
• Quality Tips:
  Use good-quality chicken broth (or homemade if you have it), fresh vegetables, and real herbs. Small pasta like ditalini or acini di pepe gives the soup its classic texture.

Nutritional Benefits

This soup is gentle, nourishing, and packed with ingredients your body loves. Chicken broth helps with hydration and provides minerals. Chicken adds lean protein to support recovery and energy.

Garlic and herbs bring natural compounds that support immunity, while vegetables like carrots and celery add vitamins, antioxidants, and fiber. It’s comfort food that actually does your body some good.

Adaptable Variations

• Dietary Swaps:
  – Use gluten-free pasta or rice.
  – Skip pasta entirely for a low-carb version.
  – Use vegetable broth and chickpeas for a vegetarian option.
• Flavor Twists:
  Add parmesan rind while simmering, a squeeze of lemon at the end, or a pinch of chili flakes for warmth.
• Seasonal Spins:
  In winter, add potatoes or extra pasta. In spring, stir in spinach or zucchini for freshness.

Cooking Science Explained

1. Slow simmer builds healing broth.
Gentle heat extracts flavor and nutrients without making the broth cloudy.

2. Bone-in chicken adds body.
Bones release collagen, giving the soup richness and a comforting mouthfeel.

3. Pasta cooks in the broth.
This releases starch, naturally thickening the soup and tying everything together.

Easy, Step-by-Step Recipe

Ingredients

• 1 1/2 lb (680 g) bone-in chicken thighs or breasts
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 5 cloves garlic, minced
• 8 cups chicken broth
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 3/4 cup small pasta (ditalini, acini di pepe, or orzo)
• Fresh parsley, chopped
• Grated parmesan (optional)

Instructions

1. Sauté the base:
   Heat olive oil in a large pot. Add onion, carrots, and celery. Cook until softened.
2. Add garlic:
   Stir in garlic and cook until fragrant.
3. Simmer the soup:
   Add chicken, broth, salt, pepper, oregano, thyme, and bay leaf. Bring to a gentle simmer.
4. Cook slowly:
   Simmer uncovered for 25–30 minutes until chicken is tender.
5. Shred chicken:
   Remove chicken, shred, and return it to the pot.
6. Add pasta:
   Stir in pasta and cook until tender.
7. Finish:
   Remove bay leaf. Taste and adjust seasoning.
8. Serve:
   Top with fresh parsley and parmesan if desired.

Practical & Valuable Tips

• Storage:
  Store in the fridge for up to 4 days. Add extra broth when reheating.
• Serving Ideas:
  Serve with crusty bread or crackers.
• Substitutions:
  Swap pasta for rice or potatoes.

Make-Ahead & Batch-Cooking

This soup is perfect for batch cooking. Make a big pot and freeze portions without the pasta. Add fresh pasta when reheating for the best texture.

Eco-Friendly Kitchen Hacks

• Save vegetable scraps for homemade broth.
• Cook with a lid to save energy.
• Freeze leftovers in reusable containers.

Pairing Suggestions

• Beverages:
  Warm tea, lemon water, or plain water.
• Sides & Sauces:
  Garlic bread, toast, or a simple salad.

Frequently Asked Questions

1. Why is it called Italian penicillin?
   Because it’s traditionally made when someone needs comfort or healing.
2. Can I make it without pasta?
   Yes, it’s just as comforting without it.
3. Does it freeze well?
   Yes, especially without pasta.
4. Can kids eat this?
   Absolutely—it’s mild and nourishing.

Call to Action

Make this Italian Penicillin Soup the next time you need comfort in a bowl. It’s simple, soothing, and exactly what the body and soul crave.

Bonus: Your Kitchen Notes

Use this space to write down your favorite add-ins, herbs, or tweaks. This soup becomes more special every time you make it.