Italian Penicillin Soup

They don’t call it “Italian Penicillin” for nothing. This soul-warming, slow-simmered soup is more than just a meal — it’s comfort, healing, and love in a bowl. With deeply flavorful broth made from a whole chicken, vegetables, garlic, herbs, and a splash of lemon, this recipe turns humble ingredients into something absolutely magical. It’s the kind of soup that makes you close your eyes with the first bite and say, “Yes, this is what I needed.”

Behind the Recipe

This soup was born from tradition. It’s something I grew up watching my grandmother make every time someone was under the weather or when the air turned cold. She never used a recipe — just instinct, care, and ingredients that she always had on hand. It’s hearty, packed with tender shredded chicken, and layered with flavor from homemade broth to a garlicky tomato base. This version honors her method with just the right balance of freshness, richness, and heat.

Recipe Origin or Trivia

The idea of chicken soup as medicine isn’t new — many cultures swear by its restorative power. In Italy, this comforting cure often takes the form of a slowly simmered broth made with a whole chicken and plenty of vegetables, sometimes finished with lemon or parsley. The nickname “Italian Penicillin” nods to its reputation for healing, soothing colds, and warming you to your bones. Add a drizzle of chili oil and crusty bread on the side, and it becomes not just therapeutic but completely irresistible.

Why You’ll Love Italian Penicillin Soup

This soup does so much more than taste good. It nurtures. It satisfies. And it just might be your new go-to comfort food.

Versatile: Serve it as a light meal, hearty dinner, or soothing cure-all.
Budget-Friendly: One whole chicken goes a long way — with ingredients you probably already have.
Quick and Easy: The hands-on time is short — the pot does most of the work.
Customizable: Add pasta, beans, or greens to make it your own.
Crowd-Pleasing: It’s mild, comforting, and full of flavor — everyone loves it.
Make-Ahead Friendly: Tastes even better the next day after the flavors meld.
Great for Leftovers: Store and reheat easily — perfect for a week of cozy meals.

Chef’s Pro Tips for Perfect Results

This soup is simple, but a few small touches make a huge difference:

1. Use a whole chicken: It creates a deeper, richer broth than just parts.
2. Simmer slowly: Low and slow extracts the best flavor from the bones.
3. Skim the top: Removing any foam while it simmers keeps the broth clean and clear.
4. Add lemon at the end: Brightens everything and balances the richness.
5. Don’t forget the chili oil: Just a drizzle adds warmth and depth.

Kitchen Tools You’ll Need

You don’t need anything fancy, just a few staples:

Large stock pot: Big enough to fit the whole chicken and veggies.
Fine mesh strainer or slotted spoon: To strain the broth.
Tongs: For removing the chicken.
Knife and cutting board: For prepping vegetables and herbs.
Ladle: For serving that hot, comforting goodness.

Ingredients in Italian Penicillin Soup

This soup is packed with good-for-you ingredients, each chosen for flavor and function:

For the Broth:

1. Whole roasting chicken: about 5 pounds. Adds richness and depth to the base.
2. Chicken giblets and neck: Use all the parts for maximum flavor.
3. Water: Enough to cover the chicken. The liquid gold we’re building.
4. Whole peppercorns: ⅛ cup. Infuses the broth with gentle heat and spice.
5. Bay leaves: 2. Adds an herbal, earthy depth.
6. Carrots: 3, cut into thirds. Adds sweetness and color.
7. Celery stalks: 3, cut into thirds. Adds aromatics and a savory backbone.
8. White onion: 1, peeled and halved. Sweetens and rounds out the base.
9. Garlic cloves: 6 whole. Brings healing warmth and richness.
10. Salt: To taste. Enhances every element of the broth.
11. Extra virgin olive oil: 1 tablespoon. Adds body and smoothness.

For the Soup:

12. Strained chicken broth: All from the stock pot. The heart of this recipe.
13. Cooked chicken meat: Picked from the bones. Tender and flavorful.
14. Extra virgin olive oil: A few tablespoons. For sautéing and richness.
15. Chopped onion: ½ cup. A base for the soup’s second layer of flavor.
16. Chopped celery: ½ cup. Keeps that savory balance.
17. Chopped carrots: ½ cup. Adds color and sweetness.
18. Fresh chopped garlic: 3 tablespoons. Loads of it for full immune-boosting power.
19. Tomato paste: 3 ounces. Adds color, umami, and richness.
20. Fresh parsley: ½ cup, chopped. Brightens everything.
21. Juice of 1 lemon: Adds a tangy, vibrant finish.
22. Salt and pepper: To taste. Adjust for perfect seasoning.

For Serving (Optional):

23. Shaved parmesan cheese: A rich and salty finishing touch.
24. Chili crisp or Calabrian chili oil: Adds warmth and depth.
25. Crusty Italian bread: For dipping into that golden broth.
26. Cooked pasta (optional): For making it extra hearty.

Ingredient Substitutions

Here’s how to keep the soul of the soup if you’re missing a few items:

Whole chicken: Use bone-in thighs or drumsticks if needed.
Garlic: Garlic powder in a pinch, but fresh is best.
Tomato paste: Crushed tomatoes or a dash of tomato sauce.
Parsley: Try basil or spinach for a fresh finish.
Chili oil: Use red pepper flakes or hot sauce.
Parmesan: Pecorino Romano or skip for a dairy-free option.

Ingredient Spotlight

Whole Chicken: Using a whole bird, including the giblets and neck, gives your broth that deep, layered flavor that boxed broth just can’t touch.

Fresh Garlic: This soup doesn’t hold back on garlic — and for good reason. It adds healing warmth, incredible depth, and immune-boosting benefits.

Instructions for Making Italian Penicillin Soup

Making this healing bowl of comfort is easier than you think. Let’s walk through it together.

1. Preheat Your Equipment:
   Pull out your largest stockpot and get it ready for some serious simmering.
2. Combine Ingredients:
   Place the whole chicken, neck, giblets, carrots, celery, onion, garlic cloves, peppercorns, bay leaves, olive oil, and salt into the pot. Add enough water to completely cover the chicken.
3. Prepare Your Cooking Vessel:
   Bring to a boil, then reduce to a gentle simmer. Cover partially and let simmer for 2–3 hours, skimming foam as needed. Your house will smell amazing.
4. Assemble the Dish:
   Remove the chicken and strain the broth through a fine mesh sieve into a clean pot. Pick the meat from the chicken bones and set aside. Discard the solids.
5. Cook to Perfection:
   In the clean pot, heat olive oil. Sauté chopped onion, celery, and carrots until tender. Add chopped garlic and tomato paste, stir for 1–2 minutes. Pour in the strained broth and bring to a simmer. Add shredded chicken and parsley. Simmer for 20 more minutes. Finish with lemon juice, salt, and pepper to taste.
6. Finishing Touches:
   Serve hot with a drizzle of chili oil, a sprinkle of shaved parmesan, and crusty bread on the side.
7. Serve and Enjoy:
   Ladle into bowls, inhale the aroma, and take a spoonful of pure comfort.

Texture & Flavor Secrets

What makes this soup irresistible is the balance. The broth is rich and silky, thanks to long-simmered bones and olive oil. The tender shredded chicken is satisfying and hearty. The vegetables stay soft but not mushy, and the garlic-tomato base infuses every bite with warmth. A squeeze of lemon at the end wakes everything up, and the optional parmesan and chili oil add next-level flavor.

Cooking Tips & Tricks

These tips make a big difference in the final bowl:

• Simmer low and slow to extract max flavor from the chicken.
• Use a fine mesh strainer to keep broth clear and clean.
• Add lemon juice at the end, not during simmering, to preserve brightness.
• Don’t skip the garlic — it’s key to both flavor and health.

What to Avoid

Here’s how to keep your soup on point:

• Don’t rush the broth. Flavor builds with time.
• Avoid over-salting at the start. Taste and adjust at the end.
• Don’t boil the soup after adding lemon — it can turn bitter.
• Don’t discard the giblets — they’re flavor gold.

Nutrition Facts

Servings: 8
Calories per serving: 290

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes

Make-Ahead and Storage Tips

This soup is a make-ahead dream. The flavors deepen overnight, making leftovers even better. Store in airtight containers in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently on the stove. You can even freeze in single-serve portions for quick, cozy meals whenever you need them.

How to Serve Italian Penicillin Soup

Serve it hot, ladled generously into wide bowls. Add a scoop of cooked pasta if you want it heartier. Garnish with parmesan, chili oil, and crusty Italian bread. It’s a full meal, a pick-me-up, or a comfort dish all in one.

Creative Leftover Transformations

Use leftovers in fun and flavorful ways:

• Add white beans and greens for a Tuscan-style variation.
• Reduce the broth and serve over rice for a chicken stew twist.
• Blend half the soup for a thicker texture and new presentation.

Additional Tips

Keep it fresh and flexible with these extra tips:

• Use organic chicken for the cleanest flavor.
• Don’t be afraid to double the batch and freeze for later.
• Add a parmesan rind while simmering for even more flavor.

Make It a Showstopper

Presentation matters — even for soup. Use wide, shallow bowls and garnish with a fresh parsley sprig or parmesan shavings. Serve with toasted Italian bread and a swirl of chili oil for restaurant-quality flair.

Variations to Try

• Lemony Orzo Version: Add cooked orzo pasta and extra lemon juice.
• Tuscan Twist: Stir in kale and cannellini beans.
• Spicy Version: Use Calabrian chili paste and more chili oil.
• Rustic Veggie Soup: Add diced potatoes or zucchini.
• Creamy Version: Blend a portion of the soup with a bit of cream.

FAQ’s

Q1: Can I use chicken parts instead of a whole chicken?

Yes, just be sure to include bone-in pieces for flavor.

Q2: How long does the broth take to simmer?

At least 2–3 hours for full flavor extraction.

Q3: Can I freeze this soup?

Absolutely! Freeze in airtight containers for up to 3 months.

Q4: Do I have to use the giblets?

You can skip them, but they add a lot of depth to the broth.

Q5: What pasta works best with this soup?

Small shapes like ditalini, orzo, or pastina work well.

Q6: Can I make this in a slow cooker?

Yes, just simmer the broth on low for 6–8 hours, then continue with the soup steps.

Q7: What if I don’t have tomato paste?

Use a few spoonfuls of crushed tomatoes instead.

Q8: Can I make it spicy without chili oil?

Add red pepper flakes while cooking or a pinch of cayenne.

Q9: How do I store leftovers?

In airtight containers in the fridge for up to 5 days.

Q10: Can I make this vegetarian?

Use vegetable broth and add beans or lentils instead of chicken.

Conclusion

Italian Penicillin Soup isn’t just for when you’re sick — it’s for when you want to feel nourished, grounded, and satisfied. With layers of flavor, healing ingredients, and a comforting richness that fills you up from the inside out, this bowl of goodness is one to keep close all year long. Let me tell you, it’s worth every simmered minute.

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