Italian Penicillin Soup – A Cozy, Immune-Boosting Classic

Introduction

Italian Penicillin Soup is a warm, brothy, and comforting recipe rooted in old-world tradition — often called “the Italian answer to chicken soup.” Much like its Jewish counterpart, this dish is known for soothing cold symptoms, comforting the soul, and nourishing the body with simple, wholesome ingredients.

Made with tender chicken, garlic, fresh herbs, vegetables, and a Parmesan-rich broth, this soup is healing, deeply flavorful, and surprisingly easy to make. Whether you’re under the weather or just craving a warm bowl of goodness, this is a must-have recipe for your winter and wellness arsenal.

Ingredients Overview

This soup uses classic Mediterranean ingredients known for their anti-inflammatory, gut-friendly, and immune-supporting properties.

Core Ingredients:

• Chicken Thighs or Breasts (Bone-in or Boneless): The base protein — bone-in thighs offer richer broth, but breasts or boneless cuts work too.
• Carrots, Celery, Onion: The classic soffritto base of Italian soups, offering depth and sweetness.
• Garlic: A traditional healing ingredient and natural immune booster.
• Olive Oil: For sautéing and heart-healthy richness.
• Chicken Broth or Stock: Homemade or low-sodium store-bought; the key to a comforting, rich flavor.
• Parmesan Rind (Optional): Adds umami and creamy depth to the broth as it simmers.
• Bay Leaves & Fresh Herbs: Like thyme, rosemary, or parsley — for aroma and wellness.

Optional Add-Ins:

• Pasta or Rice: Small pasta like orzo or ditalini is traditional; rice or farro also works.
• Greens (Spinach, Kale, or Escarole): Stirred in at the end for extra nutrition.
• Lemon Juice: Adds brightness and supports digestion.
• Crushed Red Pepper or Black Pepper: Optional spice to stimulate circulation and taste buds.

Substitutions:

• Gluten-Free: Use GF pasta or skip grains entirely.
• Low-Carb: Use zucchini noodles or skip starch.
• Dairy-Free: Skip the Parmesan rind and garnish with fresh herbs instead.

Step-by-Step Instructions

1. Sauté the Aromatics

In a large pot, heat:

• 2 tbsp olive oil over medium heat

Add:

• 1 medium onion, diced
• 2–3 carrots, peeled and sliced
• 2 celery stalks, diced

Sauté for 5–7 minutes, until softened and aromatic.

Add:

• 4 cloves garlic, minced
• Cook for 1 more minute, stirring frequently.

2. Add Chicken & Simmer

Stir in:

• 6 cups chicken broth or stock
• 1.5 lbs bone-in chicken thighs or breasts
• 2 bay leaves
• 1 small Parmesan rind (optional)
• Salt and pepper to taste

Bring to a boil, then reduce to a gentle simmer. Cover and cook for 25–30 minutes until the chicken is tender and cooked through.

3. Shred Chicken & Return to Pot

Remove chicken and let cool slightly. Shred or chop into bite-sized pieces, discarding skin and bones if needed.

Return the shredded chicken to the pot. Stir well.

4. Add Pasta or Greens (Optional)

If using:

• Add 1/2–3/4 cup small pasta (like orzo) and cook for 8–10 minutes until al dente.
• Or, stir in 2–3 cups spinach, kale, or escarole during the final 5 minutes of simmering.

Adjust seasoning with:

• Freshly ground black pepper
• More salt if needed
• A squeeze of lemon juice for brightness

5. Serve & Garnish

Ladle into bowls and top with:

• Freshly grated Parmesan
• Chopped parsley or basil
• A drizzle of extra virgin olive oil (optional)
• Crushed red pepper flakes (for heat)

Tips, Variations & Substitutions

Pro Tips:

• Use bone-in chicken for the richest broth.
• Parmesan rind adds authentic depth — save yours in the freezer for soups!
• Cook pasta separately if meal prepping, to avoid it absorbing too much broth over time.

Variations:

• Tuscan Style: Add a can of white beans and kale.
• Sicilian Twist: Add fennel and lemon zest for a citrusy herbaceous flavor.
• With Farro: For a rustic, chewy grain instead of pasta.

Make It Vegetarian:

• Use vegetable broth and add white beans or chickpeas instead of chicken.

Serving Ideas & Occasions

This soup is perfect for:

• Cold winter nights or rainy days
• Immunity support meals when feeling under the weather
• Meal prep — it reheats well and freezes beautifully
• Light dinner or lunch with a slice of crusty bread

Pair with:

• Rustic sourdough or focaccia
• Simple arugula or tomato salad
• A glass of lemon water or herbal tea

Nutritional & Health Notes

This soup offers:

• High protein from chicken
• Antioxidants and fiber from veggies and herbs
• Gut-friendly collagen (if using bone-in chicken and simmering long)
• Anti-inflammatory compounds from garlic, olive oil, and herbs

It’s naturally:

• Gluten-free (if pasta is skipped or subbed)
• Low in carbs when made without grains
• Low in calories but high in nourishment

Great for:

• Immune support
• Recovery meals
• Light, clean eating plans

FAQs

Q1: Can I make Italian penicillin soup in the slow cooker?

A1: Yes. Add all ingredients (except pasta/greens) to a slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4. Add pasta or greens in the last 30 minutes.

Q2: Can I freeze this soup?

A2: Absolutely. Leave out the pasta for best results, then add freshly cooked pasta when reheating.

Q3: What’s the difference between this and regular chicken soup?

A3: Italian Penicillin Soup uses garlic, olive oil, Parmesan, and Mediterranean herbs — giving it a richer, slightly savory flavor compared to classic American versions.

Q4: Can I use rotisserie chicken?

A4: Yes. Skip the simmering step and add shredded rotisserie chicken during the final 10 minutes to warm through.

Q5: Is this good for cold and flu relief?

A5: Yes. The warm broth, garlic, herbs, and lemon can help hydrate, soothe sore throats, and support the immune system.

Q6: What can I use instead of a Parmesan rind?

A6: Add 2–3 tablespoons of grated Parmesan or a small spoonful of miso paste for umami if you don’t have a rind.

Q7: How long does this soup last in the fridge?

A7: Up to 4–5 days when stored in an airtight container. Reheat on the stovetop or microwave.

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