Introduction
Italian Penicillin Soup is a comforting, immune-supporting twist on classic chicken soup. It blends the warmth of traditional “penicillin” chicken broth with Italian ingredients like garlic, rosemary, tomatoes, and Parmesan. This soup is soothing when you’re under the weather, but flavorful enough to serve anytime.
Description
This soup features tender shredded chicken simmered with aromatic vegetables, garlic, fresh herbs, and a light tomato touch. The broth is enriched with Parmesan for depth and can be finished with small pasta for heartiness. Its nourishing profile and robust Italian flavors make it both healing and satisfying.
Ingredients
For the Soup Base:
2 tablespoons olive oil
1 medium onion, diced
3–4 garlic cloves, minced
2 carrots, sliced
2 celery stalks, sliced
1 teaspoon dried oregano or Italian seasoning
1–2 sprigs fresh rosemary or thyme
1 cup crushed tomatoes (optional but traditional in many Italian versions)
6 cups chicken broth
2 cups cooked shredded chicken
1 bay leaf
Salt and black pepper to taste
Optional Add-Ins:
1 cup small pasta (ditalini, orzo, or pastina)
1 handful fresh spinach or kale
Grated Parmesan cheese for serving
Fresh parsley, chopped
Instructions
1. Sauté Aromatics:
In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5–7 minutes.
2. Add Garlic and Herbs:
Stir in the garlic, oregano, and fresh rosemary or thyme. Cook for 1 minute until fragrant.
3. Build the Broth:
Add crushed tomatoes (if using), chicken broth, shredded chicken, and the bay leaf. Bring to a gentle boil.
4. Simmer:
Reduce heat to low and let the soup simmer for 20–25 minutes to blend flavors.
5. Cook Pasta (Optional):
If using pasta, add it to the pot and cook until tender, about 8–10 minutes.
6. Finish the Soup:
Remove the bay leaf and herb stems. Stir in spinach or kale if desired and cook until wilted. Adjust salt and pepper.
7. Serve:
Ladle into bowls and top with grated Parmesan and chopped parsley if you like.
Tips
Use homemade chicken broth for the richest flavor.
Add Parmesan rinds to the pot during simmering for a deeper, traditional Italian taste.
For a lighter soup, skip the tomatoes and pasta.
For extra protein, add white beans near the end of cooking.
Let the soup rest 10 minutes before serving to allow flavors to meld.
Variations
Lemon-Herb Version: Add 1–2 tablespoons fresh lemon juice for brightness.
Spicy Italian Version: Add a pinch of red pepper flakes with the garlic.
Creamy Version: Stir in a splash of cream or half-and-half at the end.
Vegetarian Version: Replace chicken with cannellini beans and use vegetable broth.
Rustic Tuscan Style: Add diced potatoes and extra rosemary.
Correction
If you want to adjust or “correct” the recipe to be more traditional or more healing-focused:
Traditional Italian recipes often lean on rosemary, Parmesan rind, and sometimes tomatoes.
If you prefer a more classic “penicillin” profile, reduce tomatoes and keep the soup clear.
For a stronger immune-boosting tone, increase garlic, add fresh parsley, and finish with lemon.
Enjoy
Serve warm with crusty bread or focaccia. This soup is at its best on a cold evening, when you’re feeling tired, or anytime you need a comforting, nourishing bowl.
