Italian Penicillin Soup is a wonderfully comforting chicken soup inspired by the traditional Italian tradition of pairing nourishing broth with tender chicken, vegetables, herbs, and tiny pasta. Warm, savory, and satisfying, this soup is the kind of meal that feels like a hug in a bowl. The combination of flavorful chicken broth, delicate pastina, vegetables, and Parmesan creates a simple dish with incredible comfort-food appeal.The name penicillin soup is a playful nickname rather than a claim that the soup is a medical treatment.
Italian Penicillin Soup:
It reflects the familiar idea of chicken soup as a comforting food when you’re feeling under the weather. Italian versions often feature tiny pasta such as pastina, giving the soup a pleasant texture while making it more substantial than a simple broth.This recipe is perfect for chilly evenings, cozy family dinners, or whenever you want a warm homemade meal. It’s easy to prepare, uses everyday ingredients, and can be customized with different vegetables, herbs, pasta shapes, and chicken cuts.
History:
Chicken soup has a long history across many culinary traditions, and Italy has developed numerous regional versions featuring chicken, vegetables, broth, and pasta. One particularly beloved Italian preparation uses pastina, meaning small pasta, which is often cooked in broth and served as a simple, comforting meal.The phrase “penicillin soup” became a popular affectionate nickname for especially comforting chicken soups. The expression is associated with the long-standing cultural tradition of turning to chicken soup as a nourishing meal during periods of illness or cold weather.Italian Penicillin Soup brings these traditions together in a hearty bowl featuring chicken, vegetables, tiny pasta, herbs, and Parmesan.
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Italian Penicillin Soup
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 pound boneless, skinless chicken breasts or thighs
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- 1 bay leaf
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 1 cup pastina or other tiny pasta
- 2 tablespoons fresh parsley, chopped
For Serving
- Extra Parmesan cheese
- Fresh parsley
- Freshly cracked black pepper
- Lemon wedges, optional
Instructions
Sauté the Vegetables
- Heat olive oil in a large soup pot or Dutch oven over medium heat.Add the diced onion, carrots, and celery. Cook for approximately 5–7 minutes, stirring occasionally, until the vegetables begin to soften.Add the minced garlic and cook for another 30 seconds.
Add the Broth and Chicken
- Pour the chicken broth into the pot.Add the chicken breasts or thighs, Italian seasoning, oregano, bay leaf, black pepper, and salt.Stir gently to combine.
Simmer the Chicken
- Bring the soup to a gentle boil, then reduce the heat to low.Cover partially and simmer for approximately 20–25 minutes, or until the chicken is fully cooked and tender.
Remove and Shred the Chicken
- Carefully remove the cooked chicken from the pot and place it on a plate.Allow it to cool slightly, then shred it using two forks.Return the shredded chicken to the soup.
Add the Pastina
- Bring the soup back to a gentle simmer.Add the pastina and cook according to the package directions, usually approximately 5–8 minutes, until tender.Stir occasionally so the pasta doesn't stick together
Add Parmesan
- Reduce the heat to low.Stir in the freshly grated Parmesan cheese until it melts into the hot broth.The Parmesan gives the soup a richer, more savory flavor.
Finish the Soup
- Remove the bay leaf.Stir in fresh parsley and, if desired, a tablespoon of fresh lemon juice to brighten the flavors.Taste and adjust the salt and pepper.
Serve
- Ladle the hot soup into bowls.Finish each serving with extra Parmesan, fresh parsley, and freshly cracked black pepper.Serve immediately with crusty Italian bread.
Notes
- Pastina cooks quickly, so avoid overcooking it.
- Chicken thighs provide a richer flavor, while chicken breast creates a leaner soup.
- Use a good-quality chicken broth for the best flavor.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Remove the bay leaf before serving.
- The pasta will continue absorbing broth as the soup sits.
- Add extra broth when reheating if the soup becomes too thick.
- Fresh lemon juice is optional but adds a pleasant brightness.
Tips for Italian Penicillin Soup:
- Don’t boil the chicken aggressively, as gentle simmering keeps it tender.
- Cut the vegetables into small, uniform pieces so they cook evenly.
- Add the pastina near the end rather than cooking it for the entire soup.
- Stir frequently after adding the pasta.
- Use freshly grated Parmesan for deeper flavor.
- Add a Parmesan rind to the broth while simmering for an extra savory note, then remove it before serving.
- For extra vegetables, add spinach, peas, or zucchini during the final few minutes.
- Serve immediately if you want the pastina to remain distinct rather than becoming very soft.
FAQs for Italian Penicillin Soup:
Q: Why is it called Italian Penicillin Soup?
“Penicillin soup” is an affectionate nickname for comforting chicken soup. It is not actual medicine or a treatment for infections. The name reflects the traditional perception of chicken soup as a soothing, nourishing food.
Q: What is pastina?
Pastina means “little pasta” in Italian and refers to very small pasta shapes traditionally used in soups. Depending on availability, you can substitute acini di pepe, stelline, or another tiny pasta.
Q: Can I use leftover cooked chicken?
Yes. Add shredded cooked chicken toward the end of cooking and simmer just long enough to heat it through.
Q: Can I use chicken thighs?
Absolutely. Boneless chicken thighs provide particularly juicy meat and a richer flavor.
Q: Can I make this soup ahead of time?
Yes, but the pasta will absorb more broth as it sits. For the best texture, cook the pasta separately and add it to individual portions when serving.
Q: Can I freeze Italian Penicillin Soup?
The broth and chicken freeze well, but pastina can become soft after freezing and thawing. For best results, freeze the soup without pasta and add freshly cooked pastina when reheating.
Q: Can I make it vegetarian?
Yes. Replace the chicken broth with vegetable broth, omit the chicken, and add additional vegetables or white beans. Use a vegetarian Parmesan if needed.
Q: How should I store leftovers?
Cool the soup promptly and refrigerate it in an airtight container for up to 3–4 days. Reheat gently on the stovetop or in the microwave.
Conclusion:
Italian Penicillin Soup is the ultimate bowl of cozy comfort. Tender shredded chicken, sweet carrots, celery, onion, delicate pastina, aromatic herbs, and Parmesan come together in a flavorful broth that is simple, hearty, and deeply satisfying.Whether you’re looking for an easy weeknight dinner, a warming meal on a chilly evening, or a comforting homemade soup, this Italian-inspired recipe delivers. Add crusty bread and plenty of freshly grated Parmesan, and enjoy a bowl of simple Italian comfort food at its best.