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Italian Penicillin Soup – Light, Easy & Comforting Soup When Sick

Healing Italian Penicillin Soup – Easy Comfort for When Sick

This Italian Penicillin Soup is a comforting and nourishing remedy for when you're feeling under the weather.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Chicken
Cuisine: Italian
Keyword: comfort food, Easy Soups, Healing Recipes, Italian Penicillin Soup, Soup Recipes
Servings: 4 bowls
Calories: 350kcal

Equipment

  • large pot

Ingredients

For the Base

  • 2 tablespoons Olive Oil Provides a base for sautéing and contributes healthy fats.
  • 1 cup Onion (diced) Adds sweetness and depth of flavor to the broth.
  • 1 cup Carrots (diced) Offers natural sweetness and color; adds nutrients.
  • 1 cup Celery (diced) Known as the flavor base in soups; enhances aroma.
  • 4 cloves Garlic (minced) Brings a robust flavor; has immune-boosting properties.

For the Soup

  • 6 cups Chicken Broth Acts as the soup's foundation; enhance flavors.
  • 1 pound Chicken Breast Provides lean protein; can be substituted with chicken thighs for more flavor.
  • 2 leaves Bay Leaves Enhances the overall taste profile.
  • 1 teaspoon Oregano Adds herbal notes.
  • 1 teaspoon Thyme Adds herbal notes.
  • ½ teaspoon Red Pepper Flakes (optional) Introduces heat; can be omitted for milder flavors.

For Texture

  • 1 cup Pasta (or alternative) Adds body and texture; can swap for rice or omit for gluten-free diets.
  • 2 tablespoons Lemon Juice Brightens flavors; essential for balance.
  • ¼ cup Parsley (chopped) Fresh finish; provides vibrant color and flavor.

Instructions

Cooking Instructions

  • Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; cook until softened and fragrant, about 5-7 minutes.
  • Stir in minced garlic and cook for an additional minute until it becomes aromatic.
  • Pour in the chicken broth, adding the chicken breast and your choice of bay leaves, oregano, and thyme. Bring to a boil, then reduce to a gentle simmer.
  • Cover the pot partially and simmer for 25-30 minutes until the chicken is thoroughly cooked and tender.
  • Carefully remove the chicken from the pot, let it cool slightly, then shred it with forks to bite-sized pieces.
  • Return the shredded chicken to the pot; season the broth with salt and pepper to your taste.
  • Bring the soup back to a gentle boil, add the pasta, and cook until al dente, usually about 8-10 minutes.
  • Before serving, remove bay leaves and stir in lemon juice and freshly chopped parsley for a vibrant finish.

Notes

For best results, use high-quality chicken broth and avoid overcooking the chicken for tender texture.

Nutrition

Serving: 1bowl | Calories: 350kcal | Carbohydrates: 30g | Protein: 30g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 600mg | Fiber: 2g | Sugar: 4g | Vitamin A: 600IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 2mg
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