Italian Penicillin Soup Recipe That Warms the Soul
Introduction
Why This Recipe Works
Ingredients for Recipe
2 tbsp extra virgin olive oil: Start with quality—this is your flavor foundation.
1 medium onion, finely diced: Classic aromatic for depth and sweetness.
2 carrots, peeled and chopped: Adds body and subtle sweetness.
2 celery stalks, diced: Brings balance and the “Italian soffritto” backbone.
4 cloves garlic, minced: The healing core—don’t let it brown!
1½ lbs bone-in, skin-on chicken thighs: Simmered for max flavor—remove bones later.
6 cups chicken broth (preferably homemade or bone broth): The heart of the soup—rich, collagen-packed, deeply savory.
1 bay leaf + 1 sprig rosemary: Infuses long-simmered herbal warmth.
½ tsp freshly ground black pepper + salt to taste: Layered seasoning—adjust as broth concentrates.
½ cup small pasta (ditalini or orzo) (optional): Cook separately if storing or freezing.
2 handfuls baby spinach: Wilt in at the end for color, nutrition, and freshness.
Juice of ½ lemon: Brightens and balances—don’t skip.
Grated Parmesan or Pecorino Romano, for topping: Salty richness that finishes the bowl beautifully.
Step-by-Step Instructions
- Build Your Flavor Base: Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5–6 minutes until softened.
- Add Garlic & Herbs: Stir in garlic and cook for 30 seconds until fragrant. Add bay leaf and rosemary.
- Nestle in the Chicken: Place chicken thighs into the pot. Pour in broth and bring to a gentle boil. Skim foam if needed.
- Simmer Gently: Reduce to low, cover, and simmer for 30–35 minutes until chicken is cooked through and tender.
- Shred Chicken: Remove chicken, discard skin and bones, shred the meat, and return it to the pot.
- Cook Pasta (Optional): In a separate pot, boil pasta until al dente. Add to soup before serving.
- Finish with Freshness: Stir in spinach and lemon juice. Taste and adjust seasoning.
- Serve & Garnish: Ladle into bowls and top with grated cheese, cracked pepper, and an extra squeeze of lemon.
Chef’s Insight: Don’t rush this step—this soffritto builds your whole soup’s backbone.
Pro Tips & Common Mistakes to Avoid
Use bone-in chicken for depth: Bones add richness and natural collagen.
Skim foam early: Keeps your broth clear and clean-tasting.
Let the herbs steep, not stew: Remove rosemary and bay leaf before serving.
Don’t overcook pasta in soup: It’ll turn mushy—cook it separately and add before serving.
Avoid skipping lemon: It sharpens the flavor and balances all the richness.
Serving, Nutrition, Storage, Reheating & Freezing Guide
This soup is best served piping hot with crusty Italian bread or a light salad. Each bowl delivers about 320–370 calories depending on pasta and cheese. It stores well for up to 4 days in the fridge. Reheat gently on the stove, adding a splash of broth if needed. Freeze without pasta and spinach; add fresh when reheating for best results.
Italian Penicillin Soup Recipe That Warms the Soul
Ingredients
- 2 Tbsp Olive oil
- 1 Medium Onion
- 5 Cloves Garlic
- 2 Medium Carrots
- 2 stalks Celery stalks
- 1 Ib Bone-in chicken thighs or breasts
- 6 Cups Chicken broth
- 1 Bay leaf
- 1 Fresh rosemary sprig
- 2 Fresh thyme sprigs
- To taste Salt &Black papper
- 1 Large lemon Lemon juice
- ¼ Cup Fresh parsley
Instructions
- Build Your Flavor Base: Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5–6 minutes until softened.
- Add Garlic & Herbs: Stir in garlic and cook for 30 seconds until fragrant. Add bay leaf and rosemary.
- Nestle in the Chicken: Place chicken thighs into the pot. Pour in broth and bring to a gentle boil. Skim foam if needed.
- Simmer Gently: Reduce to low, cover, and simmer for 30–35 minutes until chicken is cooked through and tender.
- Shred Chicken: Remove chicken, discard skin and bones, shred the meat, and return it to the pot.
- Cook Pasta (Optional): In a separate pot, boil pasta until al dente. Add to soup before serving.
- Finish with Freshness: Stir in spinach and lemon juice. Taste and adjust seasoning.
- Serve & Garnish: Ladle into bowls and top with grated cheese, cracked pepper, and an extra squeeze of lemon.
Notes
- This Isn’t Just Soup—It’s Heritage in a Bowl. Italian Penicillin Soup is the kind of dish Nonna would simmer low and slow not just for flavor, but for healing. It’s built with intention—from aromatics to acid, every ingredient serves a purpose beyond taste.
- Let the Broth Be Your Canvas. Starting with a homemade or rich store-bought chicken broth is key. But don’t just pour it in—let it marry with sautéed onions, garlic, and herbs before the chicken ever touches the pot. This layering transforms broth into therapy.
- Don’t Shortcut the Chicken. Bone-in, skin-on thighs lend more than meat—they infuse collagen and richness as they gently poach. Once shredded, that same chicken becomes the body of the dish, silky and tender.
- Lemon Is Your Bright Finish. A squeeze of fresh lemon at the end isn’t garnish—it’s the revival. It sharpens every note, wakes up your palate, and gives this soup its signature “clean-but-comforting” feel. Add it off-heat, always.
- The Herbs Are the Soul. Fresh thyme, rosemary, and parsley don’t just add fragrance—they tell your body, “you’re being cared for.” Simmer them with patience, then finish with a flourish of chopped parsley for the final herbal heartbeat.
FAQs
This Italian Penicillin Soup isn’t just another chicken soup—it’s tradition, technique, and healing in one pot. Whether you’re chasing away a cold or simply craving warmth, this bowl brings that old-world comfort straight to your table.
