Italian Penicillin Soup Comfort

When my nonna felt a sniffle coming on she would head straight for her stockpot and fill the kitchen with the smell of simmering garlic and fresh herbs. Her Italian Penicillin Soup always managed to soothe sore throats and warm the heart at the same time. This is a deeply nourishing recipe that bridges the comfort of classic chicken soup with Italian flavors passed down for generations. It makes a pot full of golden broth, tender chicken, sweet carrots and celery, bright lemon and the kind of love that heals from inside out.

I first made this for my family one winter when everyone caught a cold at once and now it is our comfort ritual on sick days and snowy nights. The aroma alone will transport you to an Italian grandmother’s kitchen.

Ingredients

• Extra virgin olive oil: brings richness and helps soften the vegetables Look for oil that is bright grassy and peppery for best flavor
• Large onion diced: sweetness and umami choose firm onions with dry skin
• Carrots sliced into rounds: add a hint of natural sugar pick ones with tight tops and vivid color
• Celery chopped: for depth and subtle earthiness select crisp stalks with no browning
• Fresh garlic cloves minced: for punchy warmth use plump tightly packed bulbs
• Low sodium chicken broth or vegetable broth for a lighter version: offers soothing liquid and mineral notes go for homemade or high quality store bought
• Whole chicken breast bone in skin on: infuses soup with flavor and stays juicy ask the butcher for freshest available or sub with thighs for more richness
• Bay leaves: add a woody herbal note Never skip this if you love old fashioned soup flavor
• Small pasta shapes such as ditalini orzo or small shells: absorb broth beautifully opt for Italian or bronze cut pasta for best texture
• Dried oregano and dried thyme: supply classic Mediterranean aromatics go for organic for maximum fragrance
• Red pepper flakes: bring subtle heat and boost circulation Use as much or as little as you like
• Salt and black pepper to taste: bring out every layer of flavor
• Fresh lemon juice: brightens the broth Squeeze your own for best results
• Fresh parsley chopped: for a fresh green pop pick leaves free from yellowing
• Parmigiano Reggiano cheese for grating as garnish: adds savory complexity Choose the real deal if possible
• Extra olive oil for serving: makes every bowl shine
• Crusty Italian bread for dunking: the best vehicle for soaking up broth A bakery boule or homemade loaf is my top pick

Step-by-Step Instructions

Prep the Aromatic Base:

Cook onion carrot and celery in olive oil over medium heat for around eight minutes until the vegetables are soft but do not brown Stir in garlic and stir for another minute just until fragrant You want the holy trinity sweet and mellow as the heart of your soup

Add Broth and Chicken:

Pour in the broth and carefully place chicken breast into the pot along with bay leaves oregano thyme and red pepper flakes Bring to a gentle boil Reduce to a simmer and let the chicken poach in the aromatic broth for flavor to infuse

Simmer to Tenderness:

Cover partially and simmer for about half an hour Check the chicken using two forks to make sure it shreds easily and the vegetables are fork tender Remove the chicken and set aside to cool

Shred and Season the Chicken:

Take off the skin and bone from the chicken and use two forks to shred it into bite sized pieces Return the chicken to the pot Taste your broth and season with salt and pepper a small amount at a time

Cook the Pasta:

Bring the soup back up to a gentle boil and stir in the pasta Simmer for about eight to ten minutes or until the pasta shape is just tender to the bite Try not to overcook or it will get mushy

Brighten and Finish:

Remove bay leaves Stir in lemon juice and chopped parsley Taste again and adjust salt or lemon juice if needed The lemon lifts all the other flavors and parsley brings a burst of freshness

Garnish and Serve:

Ladle soup into warm bowls and finish with a drizzle of olive oil and a generous sprinkle of Parmigiano Reggiano Serve with plenty of crusty bread for dunking

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My favorite ingredient is always the fresh lemon juice at the end The first time I watched my nonna squeeze lemon into the soup I was surprised but now I truly believe it makes every spoonful less heavy and incredibly restorative Whenever we make this together the kitchen feels like a little sanctuary in any season

Storage Tips

Let the soup cool fully before packing into airtight containers It keeps well in the fridge up to four days For best freezer results freeze soup without the pasta and add fresh pasta when reheating so the noodles stay firm and silky When reheating on the stove add a splash of water or broth to loosen any thickened liquid

Ingredient Substitutions

If you need a gluten free version use rice or quinoa instead of pasta No chicken on hand substitute with drained white beans or chickpeas and use vegetable broth For a lighter version use zucchini spirals in place of pasta and skip the cheese garnish Swap fresh herbs with dried if needed but use about a third as much and add earlier in the cooking

Serving Suggestions

This soup is hearty enough to be a meal on its own Serve with a loaf of warm crusty Italian bread for soaking up broth or a green salad with sharp vinaigrette for balance You can even serve in bread bowls for special occasions or double the recipe to keep in jars for sick day care packages Friends will thank you

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Cultural and Historical Notes

Both Italian and Jewish families have versions of chicken soup they call penicillin for its traditional healing powers The Italian approach usually amps up the aromatics with loads of fresh herbs lemon and the finishing touch of rich cheese Each family adds their twist depending on region and memories Mine always made sure to use plenty of garlic for its old world medicinal reputation

Recipe FAQs

→ Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs add richer flavor and more fat, which enhances the broth's depth. Adjust cooking time slightly to ensure tenderness.

→ What if fresh herbs aren't available?

Dried herbs can be substituted using about one-third the amount of fresh. While fresh parsley brightens the dish, dried parsley works in a pinch.

→ Is it possible to cook this soup in a slow cooker?

Absolutely. Add all ingredients except pasta to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add pasta near the end for perfect texture.

→ How can I make the broth thicker?

Mash some cooked vegetables against the pot sides or add a cornstarch slurry for extra body. Stirring in more cooked pasta also thickens the broth nicely.

→ Does the soup thicken after refrigeration?

Yes, the pasta absorbs liquid over time, thickening the broth. Thin with extra broth or water when reheating for desired consistency.

→ Can additional vegetables be added?

Certainly. Zucchini, spinach, kale, or green beans complement the soup well. Add sturdy veggies early; delicate ones go in just before serving.