Italian Penicillin Soup: A Healing Bowl of Comfort and Flavor
When the chill of winter bites or you’re feeling under the weather, nothing soothes the soul quite like a warm, nourishing bowl of soup. Enter the Italian Penicillin Soup — a comforting, immune-boosting recipe that brings together Italian herbs, tender chicken, and wholesome vegetables in a fragrant broth. Inspired by the classic “Jewish Penicillin” chicken soup, this Italian version infuses Mediterranean flair with garlic, olive oil, and pasta for a rich, satisfying meal that both heals and delights.
Why It’s Called Italian Penicillin
The term “penicillin soup” comes from the belief that chicken soup has almost medicinal properties — easing cold symptoms, boosting hydration, and soothing sore throats. The Italian twist enhances that healing power with nutrient-packed ingredients like garlic (a natural antibacterial), olive oil (anti-inflammatory), and parsley (rich in vitamin C). The result is a bowl that comforts both body and spirit.
Ingredients You’ll Need
For the Soup Base:
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth (preferably homemade or low-sodium)
- 2 cups cooked shredded chicken (from roasted or poached chicken)
- 1 teaspoon dried Italian herbs (or a mix of basil, oregano, and thyme)
- 1 bay leaf
- Salt and black pepper to taste
For the Italian Touch:
- ½ cup small pasta (like ditalini, orzo, or small shells)
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- Grated Parmesan cheese, for serving
Step-by-Step Method
Step 1: Build the Flavor Base
Start by heating the olive oil in a large soup pot over medium heat. Add the chopped onion and sauté for about 3–4 minutes until it becomes soft and translucent. Next, stir in the minced garlic and cook for another 30 seconds — just until fragrant. This foundation sets the aromatic tone of the soup.
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