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Italian Penicillin Soup: Your Comforting Remedy for Colds

A close-up overhead shot of a bowl of italian penicillin soup featuring chicken, rotini pasta, bright orange carrots, and topped with Parmesan cheese and parsley.
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When you need comfort food that heals, this Italian Penicillin Soup recipe is your answer. This soothing broth with tender chicken, bright lemon, and small pasta is quick to make and perfect for sick days or chilly evenings.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon dried thyme or Italian seasoning
  • 1 bay leaf
  • 1 cup boneless, skinless chicken breast or thigh, diced
  • 1/2 cup pastina pasta or orzo
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese, for serving
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, sliced carrots, and celery stalks. Sauté for 5 to 7 minutes until the vegetables soften.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the chicken broth. Add the dried thyme or Italian seasoning and the bay leaf. Bring the mixture to a boil.
  5. Add the diced chicken to the pot. Reduce the heat to a simmer and cook for 10 minutes, or until the chicken is cooked through.
  6. Stir in the pastina pasta. Cook according to package directions, usually about 7 to 9 minutes, until the pasta is tender.
  7. Remove the pot from the heat. Discard the bay leaf.
  8. Stir in the lemon zest and fresh lemon juice. Season the soup with salt and pepper to your taste.
  9. Ladle the soup into bowls. Top each serving with grated Parmesan cheese and fresh parsley before you serve it.

Notes

  • For a vegetarian version, substitute the chicken broth with high-quality vegetable broth and omit the chicken, adding extra vegetables like zucchini or mushrooms if desired.
  • This soup freezes well. Cool completely before storing in an airtight container for up to 3 months. Add a splash of extra broth when reheating.
  • Adding the lemon zest and juice at the very end keeps the flavor bright and restorative.

Nutrition

Find it online: https://frostedfancies.com/italian-penicillin-soup-recipe/