Comfort Food That Heals

This hearty Italian Penicillin Soup has been my salvation during cold and flu season for years. The combination of rich chicken broth, tender vegetables, and herbs creates a truly restorative meal that warms you from the inside out.

I first made this soup when my entire family was battling winter colds, and the transformation was remarkable. My children now request this soup at the first sign of a sniffle, calling it "magic soup" because they always feel better after eating it.

Ingredients

• Extra virgin olive oil: adds richness and authentic Italian flavor use a good quality oil for best results
• Onion carrot and celery: create the classic soffritto base that gives Italian soups their distinctive flavor
• Garlic: provides immune-boosting properties and essential flavor look for firm heads with tight skin
• Low sodium chicken broth: allows you to control the salt level while providing protein and minerals
• Bone in chicken breast: contributes rich flavor while giving you tender meat that shreds beautifully
• Bay leaves: infuse gentle aromatic notes that enhance the broth without overwhelming
• Small pasta shapes: absorb flavor while maintaining texture select pasta made from durum wheat for best results
• Dried herbs: provide concentrated flavor that blooms in the hot broth
• Fresh lemon juice: brightens the entire dish and adds vitamin C
• Parmigiano Reggiano cheese: adds a savory umami quality that elevates the soup

Step-by-Step Instructions

Build the Aromatic Base:

Heat olive oil in a large heavy bottomed pot over medium heat. Add onion carrots and celery cooking for 5 to 7 minutes until vegetables begin to soften. This stage is crucial for developing flavor as the vegetables release their natural sugars. Stir frequently to prevent browning and ensure even cooking. Add garlic and cook one minute until fragrant.

Add Broth and Chicken:

Pour chicken broth into the pot and nestle the chicken breast into the liquid. Add bay leaves oregano thyme and red pepper flakes if using. Bring to a gentle boil then reduce to a simmer. The slow cooking process allows the chicken to remain tender while infusing the broth with rich flavor. Partially cover to prevent too much evaporation.

Simmer Until Tender:

Continue simmering for 25 to 30 minutes until chicken is completely cooked through. You can test by inserting a thermometer it should read 165°F or by checking that the meat pulls apart easily. The vegetables should be completely tender at this point. Remove chicken to a cutting board to cool slightly.

Shred and Season:

Once chicken is cool enough to handle discard the skin and bones. Using two forks pull the meat apart into bite sized shreds going against the grain for the most tender texture. Season the broth with salt and pepper remembering that the pasta will absorb some salt as it cooks.

Cook the Pasta:

Return shredded chicken to the pot and bring soup back to a gentle boil. Add pasta and cook according to package directions until al dente usually 8 to 10 minutes. Stir occasionally to prevent pasta from sticking together or to the bottom of the pot.

Finish with Fresh Elements:

Remove bay leaves and stir in fresh lemon juice and parsley. The acidity from the lemon cuts through the richness of the broth while the parsley adds brightness and color. Taste and adjust seasonings as needed adding more salt pepper or lemon juice to balance flavors.

Save

My favorite ingredient in this soup has to be the bone in chicken breast. While it takes a bit more time than using pre cooked chicken the difference in flavor is remarkable. My grandmother taught me that the bones are what give the broth its healing properties which modern science now confirms with research on bone broth benefits.

Make Ahead and Storage

This Italian Penicillin Soup actually improves with time as the flavors meld together. You can prepare it up to three days ahead and store in the refrigerator in an airtight container. For longer storage freeze portions in freezer safe containers for up to three months. One helpful tip I learned after years of making this recipe if freezing add the pasta fresh when reheating as it tends to absorb too much liquid and become mushy when frozen in the soup.

Smart Substitutions

This soup is incredibly versatile and forgiving. For a gluten free version substitute rice or quinoa for the pasta adjusting cooking time accordingly. Vegetarians can omit the chicken and use vegetable broth instead adding a can of rinsed white beans for protein. If you prefer dark meat bone in chicken thighs work beautifully and often provide even more flavor. In summer I often add fresh seasonal vegetables like zucchini or cherry tomatoes during the last few minutes of cooking.

Serving Suggestions

While this soup is certainly satisfying on its own I find a few thoughtful accompaniments make it truly special. Serve in warmed bowls with a sprinkle of freshly grated Parmigiano Reggiano and a drizzle of your best olive oil. A slice of crusty Italian bread for dipping is essential in my household. For a complete meal a simple side salad with arugula lemon and olive oil provides a fresh contrast to the rich soup.

The History Behind the Soup

This comforting soup has roots in traditional Italian cuisine where peasant cooking transformed simple ingredients into nourishing meals. The name Italian Penicillin refers to its reputed healing properties similar to how Jewish chicken soup is often called Jewish penicillin. Throughout Italy regional variations of this soup exist from the heartier Tuscan versions with beans to lighter Sicilian preparations with extra lemon. My family recipe has evolved over generations adapting to available ingredients while maintaining its restorative essence.

Recipe FAQs

→ Can I make this soup vegetarian?

Yes! Simply omit the chicken, use vegetable broth instead of chicken broth, and add a can of drained white beans for protein. The aromatic vegetables and seasonings will still create a flavorful, comforting soup.

→ How can I make this soup gluten-free?

Replace the pasta with rice or omit it entirely. You could also substitute with a gluten-free pasta variety. All other ingredients are naturally gluten-free, making this an easy adaptation.

→ Can I make this soup ahead of time?

Absolutely! This soup actually tastes even better the next day as flavors continue to develop. If making ahead, consider cooking and storing the pasta separately to prevent it from absorbing too much broth and becoming mushy.

→ How long does this soup keep in the refrigerator?

Stored in an airtight container, this soup will keep well in the refrigerator for 3-4 days. Reheat gently on the stovetop until just simmering for best results.

→ Can I freeze this Italian soup?

Yes, this soup freezes beautifully for up to 3 months. For best results, freeze without the pasta and add freshly cooked pasta when reheating. Cool completely before freezing in airtight containers, leaving some headspace for expansion.

→ What makes this soup so healing?

The combination of chicken broth (rich in collagen and nutrients), aromatic vegetables (containing vitamins and antioxidants), garlic (with antimicrobial properties), and the anti-inflammatory benefits of herbs creates a truly nourishing meal that supports immune function.