Italian Penicillin Soup

What Makes Italian Penicillin Soup So Special

There’s something almost magical about the steam rising from a bowl of this golden broth. The moment the fragrant scent of garlic, thyme, and simmering chicken fills your kitchen, you just know everything is going to be alright. It’s a hug in a bowl, a timeless remedy passed down through generations, and my absolute go-to for chasing away the chills.

I first learned about this healing chicken soup from my Italian grandmother, who swore by its restorative powers. She’d always say, “This soup is love, Maisie. It fixes more than just a cold.” And you might be wondering, what exactly is Italian Penicillin Soup and why is it called that? It’s a story of comfort, science, and a whole lot of heart.

Table of Contents

Table of Contents

Ingredients You’ll Need

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 2 cloves garlic, minced
• 8 cups chicken broth
• 1 lb boneless, skinless chicken thighs
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf
• 2 cups ditalini pasta
• Salt and black pepper to taste
• Fresh parsley, chopped for garnish

Estimated Prep & Cook Time for Italian Penicillin Soup

This easy chicken soup comes together so quickly, making it a perfect weeknight lifesaver. From chopping to serving, you’re looking at just about 45 minutes of pure, comforting magic.

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Step-by-Step Instructions

Step 1: Sauté the Aromatics

Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.

Step 2: Add the Garlic

Add the minced garlic and cook for just 1 minute until it becomes wonderfully fragrant. Be careful not to let it burn!

Step 3: Build the Broth

Pour in the chicken broth. Then, add the chicken thighs, dried oregano, dried thyme, and that all-important bay leaf.

Step 4: Simmer to Perfection

Bring the pot to a boil, then immediately reduce the heat to a gentle simmer. Let it cook for 20 minutes, until the chicken is fully cooked through and tender.

Step 5: Shred the Chicken

Using tongs, remove the chicken thighs from the pot and place them on a cutting board. Use two forks to shred the meat, then return it all to the pot.

Step 6: Cook the Pasta

Add the ditalini pasta to the simmering pot. Cook according to the package directions until it is perfectly al dente.

Step 7: Final Seasoning

Season your beautiful Italian Penicillin Soup with salt and black pepper to your taste. Don’t forget to find and remove the bay leaf! Ladle into bowls and garnish with a generous sprinkle of fresh parsley.

Pro Tips & Tasty Tweaks

Every family has their own little secret for the best classic chicken soup. Here are a few of my favorite ways to make this recipe truly your own.

• Flavor Swap: Fresh herbs are divine! If you have them, use 3 sprigs of fresh thyme and a tablespoon of fresh oregano instead of dried.
• Diet Tweak: For a gluten-free version, simply swap the ditalini for your favorite gluten-free pasta or even some cooked rice.
• Prep Fix: Short on time? Use a pre-cooked rotisserie chicken! Just shred it and add it in step 6 when you would add the pasta.
• Storage Tip: This soup stores beautifully. Keep it in the fridge for up to 4 days, but note the pasta will continue to absorb broth. Just add a splash of water or broth when reheating.