This Italian Penicillin Soup brings comfort and nourishment in every spoonful. It blends the healing qualities of a traditional chicken soup with bold Italian flavors like garlic, thyme, oregano, and a sprinkle of cheese. Whether you’re fighting a cold or just craving something wholesome and hearty, this soup offers the perfect balance of nutrition, warmth, and taste. It’s easy to make, freezes well, and is a family favorite for all seasons.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken thighs or breast, boneless and skinless
Olive oil
Yellow onion
Garlic cloves
Carrots
Celery
Zucchini
Fresh rosemary
Fresh thyme
Dried oregano
Chicken broth
Parmesan rind (optional, but recommended)
Small pasta (like ditalini or orzo)
Fresh parsley
Freshly grated Parmesan cheese
Salt and black pepper to taste
Directions
In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onions, garlic, carrots, and celery. Cook until softened, about 5-7 minutes.
Add the chicken pieces and season with salt, pepper, rosemary, thyme, and oregano. Cook for another 3-4 minutes to brown slightly.
Pour in the chicken broth and add the Parmesan rind if using. Bring to a boil, then reduce to a simmer. Cover and cook for 25-30 minutes, until the chicken is cooked through and tender.
Remove the chicken from the pot, shred it with two forks, and return it to the soup.
Add the zucchini and pasta to the pot. Simmer for another 8-10 minutes, or until the pasta is al dente.
Stir in fresh parsley and grated Parmesan before serving. Adjust seasoning with salt and pepper as needed.
Servings and timing
This recipe serves 6 and takes approximately 45 minutes from start to finish, including prep and cook time.
Variations
Make it vegetarian: Omit the chicken and use vegetable broth. Add white beans or chickpeas for protein.
Add heat: Stir in red pepper flakes or a splash of hot sauce.
Swap the pasta: Use rice, farro, or quinoa instead of pasta for a gluten-free or grain-based version.
Leafy greens: Add chopped spinach or kale in the last few minutes of cooking.
Creamy version: Stir in a splash of heavy cream or a dollop of ricotta for a richer texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened. For longer storage, freeze in portions for up to 3 months. Be sure to cook the pasta separately if you plan to freeze, as it can become mushy when thawed.
FAQs
What makes this soup “penicillin”?
This soup is called “penicillin” because of its comforting, healing qualities—much like the traditional chicken soup known to help fight colds and flu.
Can I use rotisserie chicken?
Yes, rotisserie chicken is a great time-saving option. Just shred and add it during the last few minutes of simmering.
Do I have to use a Parmesan rind?
No, it’s optional, but it adds rich umami flavor to the broth. A small piece goes a long way.
What type of pasta works best?
Small pasta shapes like ditalini, orzo, or elbow macaroni are ideal as they hold up well in the broth without overpowering the soup.
Can I make this in a slow cooker?
Yes, cook the vegetables and chicken in a slow cooker on low for 6-8 hours. Add pasta during the last 20-30 minutes of cooking.
Is this soup good for freezing?
Yes, but it’s best to freeze it without the pasta. Cook fresh pasta when reheating for the best texture.
Can I make this dairy-free?
Yes, simply skip the Parmesan cheese and rind. The soup will still be flavorful from the herbs and vegetables.
How do I make it low-carb?
Skip the pasta and add more veggies like cauliflower or spinach for a lower-carb version.
Can I use chicken breast instead of thighs?
Yes, chicken breast works well and stays lean. Just be careful not to overcook it to avoid dryness.
How can I thicken the soup?
If you prefer a thicker soup, mash a few of the cooked vegetables or add a cornstarch slurry near the end of cooking.
Conclusion
Italian Penicillin Soup is a nourishing and delicious twist on classic chicken soup, infused with Italian herbs and fresh ingredients. It’s easy to customize, simple to make, and perfect for feeding the body and soul. Whether you’re under the weather or just need a cozy meal, this soup will quickly become a go-to comfort dish in your kitchen.
Italian Penicillin Soup is a comforting, healing chicken soup with an Italian twist, featuring fresh herbs, vegetables, and a touch of Parmesan. Perfect for cold days or when you need a nourishing meal.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:Italian
Diet:Low Fat
Ingredients
1.5 lbs boneless, skinless chicken thighs or breast
2 tbsp olive oil
1 yellow onion, chopped
3 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
1 zucchini, chopped
1 tsp fresh rosemary, chopped
1 tsp fresh thyme leaves
1 tsp dried oregano
8 cups chicken broth
1 Parmesan rind (optional)
1 cup small pasta (ditalini or orzo)
2 tbsp fresh parsley, chopped
1/4 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
Instructions
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook for 5-7 minutes until softened.
Add chicken, rosemary, thyme, oregano, salt, and pepper. Cook for 3-4 minutes until chicken is slightly browned.
Pour in chicken broth and add Parmesan rind if using. Bring to a boil, then reduce heat and simmer covered for 25-30 minutes until chicken is cooked through.
Remove chicken, shred with forks, and return to pot.
Add zucchini and pasta. Simmer for 8-10 minutes until pasta is al dente.
Stir in parsley and grated Parmesan. Adjust seasoning as needed. Serve warm.
Notes
For a vegetarian version, use vegetable broth and substitute chicken with white beans or chickpeas.Use rotisserie chicken for quicker preparation.Freeze soup without pasta for better texture upon reheating.For extra richness, stir in a splash of cream or ricotta at the end.Red pepper flakes can be added for a spicy kick.
