On chilly evenings, nothing beats a warm bowl of soup to soothe your soul. The best Italian penicillin soup is a comforting, flavorful dish that combines the healing qualities of fresh herbs, zesty lemon, and tender chicken. Whether you’re recovering from a cold or just craving something hearty, this soup is sure to hit the spot.
You’ll love how easy it is to prepare and how the bright citrus notes balance the rich broth. This recipe will quickly become your go-to for cozy nights in.
Why You'll Love This Recipe
- Rich, soothing broth with fresh herbs and lemon for natural comfort
- Easy to make with simple, wholesome ingredients
- Perfect balance of tangy and savory flavors
- Hearty and nourishing, ideal for cold weather or recovery
- Can be made ahead and reheats beautifully
Ingredients
Gather these fresh and pantry staples for your Italian penicillin soup. The blend of herbs and lemon adds a bright twist to the classic comforting soup.
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 medium carrots, diced
- 2 ribs celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 6 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 lemon, zest and juice
- 1/4 cup fresh parsley, chopped
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt, adjust to taste
- 1/2 cup small pasta shells or orzo (optional)
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6
- Calories: Approximately 280 per serving
How to Make Best Italian Penicillin Soup
- Heat olive oil in a large pot over medium heat until shimmering.
- Add chopped onion, carrots, and celery; sauté for about 7 minutes until softened and fragrant.
- Stir in minced garlic, dried thyme, and oregano; cook for another 1-2 minutes until aromatic.
- Pour in chicken broth and bring to a gentle boil.
- Add the chicken pieces, reduce heat to a simmer, and cook uncovered for 20 minutes until chicken is cooked through.
- If using, stir in pasta shells or orzo and cook for an additional 8-10 minutes until tender.
- Remove from heat; stir in lemon zest, lemon juice, chopped parsley, salt, and freshly ground black pepper.
- Taste and adjust seasoning as needed, then ladle into bowls and serve warm.
Tips for the Best Results
- Use bone-in chicken thighs for richer flavor, removing bones after cooking if preferred.
- For an extra silky broth, skim any foam or fat from the surface during simmering.
- Add lemon juice gradually to avoid overpowering the soup’s balance.
- Use fresh herbs when possible for vibrant aroma and taste.
- If you like a thicker soup, blend a small portion and stir it back in for creaminess.
Storage and Reheating
Store leftover Italian penicillin soup in an airtight container in the refrigerator for up to 4 days. The flavors will deepen overnight, making leftovers even more delicious.
For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Reheat gently on the stove over medium-low heat until warmed through, stirring occasionally to prevent sticking.
Frequently Asked Questions
Can I use other types of chicken for this soup?
Yes, you can substitute chicken breasts or even a whole chicken cut into parts. Dark meat like thighs tends to stay juicier and adds more flavor to the broth.
Is it necessary to add pasta to the soup?
Pasta is optional but adds a nice texture and makes the soup more filling. You can also use rice or omit it entirely for a lighter option.
How can I make this soup vegetarian?
Use vegetable broth and substitute chicken with hearty vegetables like mushrooms or beans. Adjust herbs and lemon to enhance flavor without meat.
What makes this soup called 'penicillin'?
The name comes from its reputation as a natural remedy for colds and sore throats, thanks to the immune-boosting garlic, lemon, and herbs combined with comforting chicken broth.