Print

Ultimate Italian Penicillin Soup: Comfort for Colds

A close-up of a warm bowl of penicillin soup featuring shredded chicken, diced carrots, Israeli couscous, and fresh parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is the ultimate comforting bowl, nicknamed ‘Italian Penicillin Soup,’ perfect for when you feel unwell or crave a deeply nourishing meal. It features a clear, flavorful broth, tender chicken, small pasta, and classic aromatics.

Ingredients

Scale
  • 8 cups high-quality chicken broth (or vegetable broth for vegetarian version)
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup cooked, shredded chicken breast (optional)
  • 1/2 cup pastina or orzo pasta
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, oregano, and thyme to the pot. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth and add the bay leaf. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes to allow the vegetables to become tender and the flavors to meld.
  4. Remove and discard the bay leaf. If you prefer a smoother soup, you can carefully blend about one-third of the soup mixture using an immersion blender, then return it to the pot.
  5. Increase the heat to medium-low and stir in the pastina or orzo. Cook according to package directions, usually 8 to 10 minutes, until the pasta is tender.
  6. Stir in the shredded chicken (if using). Heat through for 2 minutes.
  7. Remove the pot from the heat. Stir in the fresh parsley and lemon juice.
  8. Taste the soup and season generously with salt and pepper. Serve this healing soup when sick immediately.

Notes

  • For a vegetarian penicillin soup, substitute the chicken broth with a rich vegetable broth and omit the shredded chicken.
  • You can prepare this soup ahead of time; it freezes well without the pasta. Add the pasta when reheating.
  • For extra flavor, use a rotisserie chicken for the shredded meat.

Nutrition

Find it online: https://cookingbycarla.com/penicillin-soup-ultimate-comfort-recipe/