On long, chilly evenings when you need a hug in a bowl, Italian Penicillin Soup offers gentle comfort with nourishing broth and tender vegetables. Stirring in the tiny pastina makes it heartier, creating a soothing meal that feels restorative. Whether you’re fighting off a cold or simply craving something warm, this recipe is a timeless choice for an easy, wholesome dinner.
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Ingredients for Italian Penicillin Soup
For the soup
- Whole Chicken – A 3 to 4 pound bird is perfect for this. It’s the star of the show!
- Olive Oil – Just enough to get those veggies going.
- Yellow Onion – Finely chopped for sweet, savory depth.
- Celery – Thinly sliced for a bit of crunch and freshness.
- Carrots – Peeled and sliced into half-moons for a touch of sweetness.
- Garlic – Minced, because garlic makes everything better.
- Cold Water – The base of your broth—this is where the magic happens.
- Kosher Salt – Essential for seasoning; adjust to taste.
- Whole Black Peppercorns – Adds a subtle warmth.
- Bay Leaves – Don’t skip these—they bring such depth of flavor.
For finishing
- Ditalini Pasta – A classic choice that’s just the right size.
- Fresh Parsley – Finely chopped for a pop of color and freshness.
- Fresh Lemon Juice – Brightens everything up with a zesty finish.
Cook Time for Traditional Italian Penicillin Soup
Good things take time, and this healing Italian penicillin soup is no exception. While it simmers, your whole house will smell like a cozy, comforting haven. You will be rewarded with an incredibly flavorful, simmered chicken and vegetable broth that is absolutely worth the wait. Here’s a quick breakdown of the timeline.
| Step | Time |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 1 hour 35 minutes |
| Total Time | 1 hour 55 minutes |
This schedule gives you plenty of time to prep your ingredients and maybe even whip up a quick side. If you are in a hurry for a different kind of cozy meal, browse our selection of other fall soup recipes for faster options.
How to Make Healing Italian Penicillin Soup
Making this soup is a true labor of love. Every step builds layers of flavor, from the initial sauté to the final, bright squeeze of lemon. Follow along, and you will have a pot of pure comfort ready to serve.
Step 1: Sauté the Aromatics
In a large stockpot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped yellow onion, 3 thinly sliced celery stalks, and 3 sliced carrots.
Cook for 5–7 minutes, stirring occasionally with a wooden spoon, until the vegetables soften slightly and become aromatic.
Step 2: Bloom the Garlic
Add 4 minced garlic cloves to the pot and cook for 1 minute, stirring constantly, until the garlic becomes fragrant but does not brown.
Step 3: Build the Broth
Place a 3 to 4-pound whole chicken into the pot and pour in 12 cups of cold water. Add 1 tablespoon of kosher salt, 1 teaspoon of whole black peppercorns, and 2 bay leaves.
Bring the liquid to a boil over high heat, stirring occasionally.
Step 4: The Gentle Simmer
Once boiling, reduce the heat to low to maintain a gentle simmer. Partially cover the pot with a lid, leaving it slightly ajar.
Simmer for 1 hour and 15 minutes, or until the chicken is fully cooked, tender, and easily pulls away from the bone. This slow-cooked garlic and bay leaf broth is the heart of the dish.
Step 5: Shred the Chicken
Carefully remove the chicken from the pot using tongs and transfer it to a cutting board. Use two forks to shred the meat, discarding the skin and bones.
Return the shredded chicken to the pot.
Step 6: Cook the Pasta
Increase the heat to medium-high and bring the soup back to a boil. Add 1 cup of ditalini pasta and cook for 8–10 minutes, stirring occasionally, until the pasta is tender but still firm to the bite (al dente).
Step 7: Final Touches
Remove the pot from the heat. Stir in 2 tablespoons of finely chopped fresh parsley and 2 tablespoons of fresh lemon juice.
Taste the soup and adjust the seasoning with additional salt if needed before serving. I love ladling this steaming hot pasta in broth into big bowls immediately.
Pro Tips & Tasty Tweaks
Over the years, I have made this traditional Italian penicillin soup more times than I can count. Each pot teaches me something new. Here are my favorite tips to help you make it your own.
- Flavor Swap: For a different herb profile, try swapping the parsley with fresh dill or a little thyme. It gives the soup a whole new personality.
- Diet Tweak: To keep things lower-carb, you can easily skip the ditalini pasta. The savory lemon parsley chicken soup is just as delicious and nourishing without it.
- Prep Fix: If you are short on time, using a pre-cooked rotisserie chicken is a great shortcut. Just add the shredded meat at the end with the pasta to warm through.
- Storage Tip: Store leftovers in an airtight container. The pasta will continue to absorb broth, so when reheating, you may need to add a splash of water or more of your favorite homemade chicken soup broth. For more ideas on storing soups, check out our guide to healthy soup recipes.
Italian Penicillin Soup
Ingredients
- 1 3 to 4 pound whole chicken
- 2 tbsp olive oil
- 1 large yellow onion finely chopped
- 3 celery stalks thinly sliced
- 3 carrots peeled and sliced into half-moons
- 4 garlic cloves minced
- 12 cups cold water
- 1 tbsp kosher salt plus more to taste
- 1 tsp whole black peppercorns
- 2 bay leaves
- 1 cup ditalini pasta
- 2 tbsp fresh parsley finely chopped
- 2 tbsp fresh lemon juice
Method
- In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots and cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and cook for 1 more minute, stirring constantly, until the garlic becomes fragrant.
- Place the whole chicken and cold water into the pot. Add the kosher salt, peppercorns, and bay leaves. Bring the liquid to a boil over high heat. Once boiling, immediately reduce the heat to low to maintain a gentle simmer. Cover the pot with a lid, leaving it slightly ajar. Simmer for 1 hour and 15 minutes, or until the chicken is completely cooked through and tender.
- Carefully remove the chicken from the pot and place it on a cutting board. Use two forks to shred all the meat, discarding the skin and bones. Return the shredded chicken meat to the pot.
- Increase the heat to medium-high and bring the soup back to a boil. Add the ditalini pasta and cook for 8-10 minutes, stirring occasionally, until the pasta is al dente.
- Remove the pot from the heat. Stir in the fresh parsley and lemon juice. Taste and season with additional salt if needed before serving.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
While I’m no nutritionist, I’ve always believed in the healing power of a good, honest soup. This Italian Penicillin Soup is packed with wholesome ingredients that come together to create something truly nourishing. Each bowl offers a comforting balance of lean protein, vegetables, and comforting carbohydrates.
Let’s break down what makes this healing broth with ditalini pasta so special. The chicken provides high-quality protein for muscle repair, while the vegetables contribute essential vitamins and fiber. According to Harvard’s insights on the health benefits of homemade soup, simmering ingredients slowly helps release nutrients into the broth, making them easier for your body to absorb.
Here’s a general overview of what you’ll find in each serving:
| Nutrient | Approximate Amount |
|---|---|
| Calories | 320 |
| Protein | 28g |
| Carbohydrates | 25g |
| Fat | 12g |
| Fiber | 3g |
Beyond the numbers, there’s something truly restorative about this traditional Italian penicillin soup. The warm broth can help with hydration, while the garlic and herbs provide antioxidant properties. For more light and nutritious options, browse our collection of healthy soup recipes that won’t weigh you down.
A Lighter Version of Italian Penicillin Soup
Sometimes you want all the comfort of this healing Italian penicillin soup with a lighter touch. I’ve made this version countless times for myself and friends watching their intake, and it’s just as satisfying. With a few simple tweaks, you can enjoy that same soul-warming experience.
First, skip the pasta altogether or use a whole grain ditalini if you can find it. The simmered chicken and vegetable broth stands beautifully on its own. You can also remove the chicken skin before cooking to reduce fat content significantly.
For an even lighter version, try using chicken breast instead of a whole bird. Just add shredded cooked breast at the end with the parsley and lemon. If you enjoy lighter soup options, you might love our tom kha gai soup with its citrusy coconut broth.
Another trick I love: refrigerate the soup after cooking, then skim the solidified fat from the top before reheating. This simple step makes a noticeable difference while preserving all that wonderful flavor. For more light dinner ideas, check out our fall soup collection that focuses on seasonal vegetables.
Thoughtful Tips for Special Diets
When my cousin was diagnosed as pre-diabetic several years back, I started paying closer attention to how traditional recipes could be adapted for sugar conscious eating. Cooking for loved ones with different dietary needs has taught me that small adjustments can make favorite dishes accessible to everyone at the table.
For diabetic-friendly versions of this soup, the pasta is your main consideration. You could substitute with lower glycemic index options like chickpea pasta or simply reduce the amount significantly. Alternatively, add extra vegetables like zucchini or spinach instead of pasta for more fiber and nutrients.
If you’re watching sugar intake, remember that carrots contain natural sugars, so you might want to reduce the quantity slightly and add more celery instead. The beauty of this savory lemon parsley chicken soup is that it contains no added sugar anyway, making it naturally appropriate for many special diets.
For those avoiding gluten, simply use your favorite gluten-free small pasta shape. The broth and chicken components are naturally gluten-free, so just that one swap makes this comforting meal accessible to anyone avoiding gluten.
How to Serve Italian Penicillin Soup
I’ll never forget the first time I made this soup for my family after we moved to Provence. It was one of those damp, chilly evenings that seem to settle right into your bones. As I ladled out bowls of this steaming hot pasta in broth, the kitchen filled with conversation and warmth that had nothing to do with the stove.
That’s the magic of this traditional Italian penicillin soup – it brings people together. Serve it piping hot in deep bowls with a extra lemon wedge on the side for squeezing. The bright acidity really wakes up all the flavors and makes each spoonful sing.
For a simple but satisfying meal, pair with a crisp green salad or some crusty bread for dipping. If you’re serving a crowd, this soup pairs beautifully with a simple tomato soup course first or a light carrot lentil soup for variety.
In our house, we often enjoy this as a complete meal with just a simple side of toasted bread rubbed with garlic. The simplicity lets the healing qualities of the soup really shine through. However you choose to serve it, take a moment to appreciate the love and care that went into creating this nourishing bowl of comfort.
Mistakes to Avoid
Over the years, I’ve made nearly every mistake possible with this Italian penicillin soup recipe. Through trial and error, I’ve learned what separates a good healing broth from a truly restorative one.
First, don’t rush the simmering process. This slow-cooked garlic and bay leaf broth needs time to develop its full flavor and medicinal qualities. I learned this the hard way when I tried to speed up dinner for unexpected guests.
Another common error: overcooking the pasta. Add your ditalini too early, and you’ll end up with mushy pasta that drinks up all your precious broth. I always cook mine separately now and add it just before serving.
Forgetting to skim the fat is another mistake I see often. That layer of fat might look flavorful, but it can make your healing Italian penicillin soup greasy rather than restorative. For more cooking tips, check out our guide to perfect chicken soup techniques.
Finally, don’t be shy with the lemon and parsley at the end. That bright finish transforms the entire dish from simple broth to something magical. According to nutritional experts, fresh herbs provide additional antioxidant benefits that complement the simmered chicken and vegetable broth perfectly.
How to Store Italian Penicillin Soup
When my grandmother made her traditional Italian penicillin soup, she always prepared a double batch. “Comfort should never be rationed,” she’d say while ladling extra portions into mason jars for neighbors who might need healing.
For refrigeration, let your soup cool completely before transferring to airtight containers. The broth and solids keep well separately for up to 4 days. If you’ve already added the pasta, know it will continue absorbing liquid, so you might need extra broth when reheating.
Freezing is perfect for this homemade chicken soup. Simply omit the pasta and add fresh when serving. Frozen broth maintains its quality for about 3 months. For more storage ideas, explore our freezer-friendly soup collection.
When reheating, bring your savory lemon parsley chicken soup gently to a simmer rather than a rolling boil. This preserves the delicate flavors and nutrients. I often add a splash of fresh lemon juice after reheating to brighten everything up again.
Try This Italian Penicillin Soup Yourself
I’ll never forget the first time I served this Italian penicillin soup to my friend Marie after she’d been under the weather for weeks. As she took that first spoonful of steaming hot pasta in broth, her whole face softened. “Tastes like being cared for,” she whispered, and I knew this recipe had worked its magic again.
That’s the beautiful thing about this healing broth with ditalini pasta – it nourishes more than just the body. It carries generations of kitchen wisdom, countless memories of comfort, and the simple truth that sometimes the best medicine comes in a bowl.
I hope you’ll make this Italian penicillin soup recipe for someone you love soon – whether they need physical healing or just a reminder that they’re cared for. For more comforting options, try our creamy tortellini soup on cozy nights or our butternut squash soup when autumn arrives.
If you’re craving something with bolder flavors, our green chicken enchilada soup brings wonderful spice, while chicken taco soup makes for a fun family dinner. For ultimate comfort, nothing beats our crockpot cheeseburger soup on busy weeknights.
Frequently Asked Questions
What’s in Italian penicillin soup?
Traditional Italian penicillin soup features a healing broth made with chicken, vegetables like carrots and celery, garlic, herbs, and small pasta like ditalini. The magic comes from simmering these ingredients slowly to create a restorative, nutrient-rich soup that’s perfect for cold days or when you need comfort.
Does Italian penicillin soup work?
While it’s not actual penicillin, this soup provides real comfort and nourishment. The warm broth helps with hydration, the steam can clear sinuses, and the nutrients from the simmered ingredients support overall wellness. Many find it genuinely comforting during illness, much like other healing soup recipes.
Why do they call it penicillin soup?
The name reflects the soup’s reputation as a natural remedy, similar to how Jewish chicken soup is often called “Jewish penicillin.” It’s a term of endearment that acknowledges the soup’s comforting and restorative qualities, passed down through generations of Italian home cooks.
What is the Italian soup that cures sickness?
This Italian penicillin soup is the classic home remedy many families turn to when someone isn’t feeling well. The combination of nourishing broth, easily digestible pasta, and healing ingredients creates a comforting meal that supports recovery while warming you from the inside out.
More Comforting Soup Recipes To Warm Your Soul
When the weather turns chilly or you simply need a bowl of comfort, these recipes will never let you down.
Tom Kha Gai Soup – A creamy coconut broth with aromatic Thai flavors that transport you to warmer places.
Autumn Harvest Soup – Seasonal vegetables come together in a cozy blend that tastes like fall in a bowl.
Creamy Tomato Basil Soup – Classic comfort paired perfectly with grilled cheese for the ultimate nostalgic meal.
Spiced Carrot Lentil Soup – Hearty and nutritious with warm spices that make ordinary vegetables extraordinary.
