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Dorothy Thomas

Italian Penicillin Soup Recipe

A hearty, healing broth inspired by traditional Italian remedies, packed with tender chicken, vegetables, and aromatic herbs. Perfect for colds or cozy nights!
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 6
Course: Main Course, Soup
Cuisine: Italian, Mediterranean
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive oil
  • 1 Whole chicken (3–4 lbs), or 2 lbs bone-in chicken thighs
  • 1 Large onion, chopped
  • 3 Carrots, diced
  • 3 Celery stalks, diced
  • 4 Garlic cloves, minced
  • 1 Parmesan rind (optional, for umami)
  • 2 Bay leaves
  • 1 tsp Dried thyme (or 3 sprigs fresh)
  • 1 tsp Black peppercorns
  • 12 cups Water or low-sodium chicken stock
  • 1 cup Small pasta (ditalini, orzo)
  • ½ cup Fresh parsley, chopped
  • To taste Salt & black pepper
  • 1 Lemon (juiced, for serving)

Equipment

  • Large stockpot
  • wooden spoon
  • fine-mesh strainer
  • Chef’s knife

Method
 

  1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook 5–7 minutes until softened. Stir in garlic.
  2. Simmer Broth: Add chicken, bay leaves, thyme, peppercorns, and Parmesan rind (if using). Pour in water/stock. Bring to a boil, then reduce to a gentle simmer. Skim off foam.
  3. Cook Chicken: Simmer uncovered for 1 hour (or until chicken is tender). Remove chicken, shred meat, and return bones to pot for extra flavor (optional).
  4. Strain & Finish: Discard bones, bay leaves, and Parmesan rind. Return shredded chicken to broth. Add pasta; cook until al dente (10–12 minutes).
  5. Season & Serve: Stir in parsley, lemon juice, salt, and pepper. Ladle into bowls; top with grated Parmesan.

Notes

  • For Depth: Roast chicken bones before simmering for a richer broth.
  • Vegetarian Option: Swap chicken for mushrooms and omit Parmesan rind (use miso instead).
  • Storage: Keeps 3 days refrigerated or freeze for 2 months.