Italian Penicillin Soup – Nourishing, Hearty, and Packed with Flavor
A warming, immune-boosting Italian-style chicken soup simmered with garlic, herbs, and vegetables. A comforting one-pot meal perfect for any time you need a nourishing bowl.
- Prep Time: 15 minutes
- Cook Time: 1.5–2 hours
- Total Time: ~2 hours
- Yield: 6 servings 1x
Ingredients
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1.5–2 lbs bone-in chicken thighs or parts
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2 tbsp olive oil
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1 medium onion, diced
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3 carrots, peeled and sliced
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2 celery stalks, chopped
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4 cloves garlic, minced
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8 cups water or chicken broth
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1 rosemary sprig
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2 thyme sprigs
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2 bay leaves
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1 small parmesan rind (optional)
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1 cup small pasta (or rice, optional)
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Salt and pepper to taste
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2 tbsp chopped parsley
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1 tbsp lemon juice (optional)
Instructions
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Heat olive oil in a large pot. Sauté onion, carrots, and celery until soft (5–7 minutes). Add garlic and cook 1 minute more.
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Nestle chicken into pot. Add herbs, bay leaves, and parmesan rind if using. Pour in broth.
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Bring to a boil, then reduce to a simmer. Cook uncovered for 1.5–2 hours.
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Remove chicken, shred meat, and discard skin/bones. Return meat to soup.
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Stir in pasta and cook until tender (7–9 minutes), or cook pasta separately.
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Add parsley, lemon juice, and season with salt and pepper. Let rest before serving.
Notes
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Add spinach or escarole for extra greens.
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Store leftovers without pasta to avoid sogginess.
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Freezes well for up to 3 months.