As someone who has spent years experimenting with slow-cooked broths and old-world comfort foods, I can tell you with confidence that Italian penicillin soup is the single most restorative bowl you will ever make. The first time I simmered a whole chicken with vegetables, herbs, and a generous handful of fresh parsley, the smell alone felt like medicine. By the time the soup was ready, I understood exactly why generations of Italian families have turned to this recipe whenever someone was sick, cold, or simply in need of warmth.
Italian penicillin soup is a classic Italian chicken broth — known in Italian households as brodo di pollo — cooked low and slow until the liquid turns golden, clear, and intensely flavored. Small pasta shapes like ditalini or orzo are added directly to the broth, and the result is a bowl that is far greater than the sum of its parts. Unlike heavier stews or creamy soups, Italian penicillin soup is clean, bright, and deeply satisfying without ever feeling heavy.
Furthermore, this is a recipe that rewards patience. The longer you let the broth simmer, the richer and more complex it becomes. Therefore, if you have an afternoon to spare, Italian penicillin soup is absolutely worth the time investment.
Why You Will Love This Recipe
Italian penicillin soup checks every box. It is nourishing without being heavy, deeply flavorful without requiring complex technique, and versatile enough to work as a weeknight dinner or a weekend project. Here is why this recipe belongs in your regular rotation:
- Truly healing: The hot, mineral-rich broth soothes sore throats, supports digestion, and warms you from the inside out — whether you are fighting a cold or simply battling a grey November day.
- Simple, honest ingredients: You need only a handful of pantry staples. There are no shortcuts and no shortcuts needed. The quality of this soup comes entirely from technique, not from an expensive ingredient list.
- Great for meal prep: Italian penicillin soup stores beautifully. The broth actually improves overnight, making it an ideal make-ahead meal for the week.
- Family-friendly: Children and adults alike love this soup. The mild, savory broth is deeply satisfying without any heat or strong spice, and the pasta makes it feel like a proper meal rather than a simple starter.
- Endlessly adaptable: Once you master the base broth, you can customize it endlessly — add spinach, swap the pasta for rice, finish it with an egg in the style of stracciatella, or enrich it with a splash of lemon juice.
Ingredients
- 1 whole chicken (about 3–4 lbs), or 2 lbs bone-in, skin-on chicken pieces
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 1 large yellow onion, quartered
- 4 garlic cloves, smashed
- 1 bunch fresh flat-leaf parsley (stems and leaves separated)
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 cup ditalini or orzo pasta
- Freshly grated Parmigiano-Reggiano, for serving
- Good quality extra-virgin olive oil, for drizzling
How to Make Italian Penicillin Soup
1.Start the Broth Properly
Start the broth cold. Place the chicken in a large, heavy-bottomed pot or Dutch oven. Cover with 10–12 cups of cold water. Starting with cold water draws out more collagen and impurities slowly, resulting in a clearer, more flavorful broth.
2.Bring to a Boil and Skim
Over medium-high heat, bring the water to a boil. As the water heats, you will notice grey foam rising to the surface. Skim this off diligently with a spoon. This step is crucial for a clean, clear Italian penicillin soup broth.
3.Add the Aromatics
Once the broth is mostly clear, add the quartered onion, smashed garlic, carrots, celery, parsley stems, thyme sprigs, and bay leaf. Season generously with salt and pepper.
4.Simmer Low and Slow
Reduce the heat to low. The broth should barely simmer — just a few gentle bubbles breaking the surface. Cover partially and cook for 40–45 minutes, or until the chicken is completely cooked through and tender.
5.Remove and Shred the Chicken
Using tongs, carefully lift the chicken out of the broth. Once cool enough to handle, discard the skin and bones, then shred the meat into bite-sized pieces. Set aside.
6.Strain the Broth (Optional but Recommended)
Pour the broth through a fine-mesh strainer to remove the spent vegetables and herbs. Return the clear broth to the pot. Taste and adjust seasoning — it should be rich, savory, and deeply chicken-flavored.
7.Cook the Pasta
Bring the broth back to a gentle boil. Add the ditalini or orzo and cook until al dente according to package instructions, usually 8–10 minutes.
8.Return the Chicken
Add the shredded chicken back to the pot along with fresh parsley leaves. Stir to combine and heat through for about 2 minutes.
9.Serve and Finish
Ladle the Italian penicillin soup into warm bowls. Drizzle with good olive oil and top with freshly grated Parmigiano-Reggiano. Serve immediately with crusty bread on the side.
How to Add More Flavor to Italian Penicillin Soup
The classic recipe is already deeply flavorful, but there are several ways to amplify the depth of your Italian penicillin soup even further. First, consider toasting or charring your onion and garlic before adding them to the pot. Place the halved onion cut-side down in a dry skillet over high heat until lightly charred, then add it to the broth. This adds a subtle smokiness that transforms the background flavor entirely.
Additionally, adding a small Parmigiano-Reggiano rind to the simmering broth is a classic Italian technique that infuses the soup with a savory, umami-rich depth that is difficult to achieve any other way. Simply drop the rind into the pot alongside the aromatics and remove it before serving.
Moreover, a final squeeze of fresh lemon juice just before serving brightens the entire bowl. The acidity cuts through the richness of the broth and makes every element taste more vivid. Similarly, a small drizzle of good-quality chili oil adds warmth and complexity without overwhelming the clean flavor of the broth.
Flavor tip: For the deepest, most golden broth, use a whole chicken rather than boneless cuts. The collagen released from the bones during simmering is what gives Italian penicillin soup its characteristic silky texture and full body.
Helpful Tips from My Kitchen
After making Italian penicillin soup dozens of times, I have picked up a few lessons that make a real difference in the final result. First and most importantly, never let the broth boil aggressively. A rolling boil emulsifies fat into the liquid and results in a cloudy, greasy broth. Therefore, always keep the heat at the lowest setting that still produces a gentle simmer.
Second, salt the broth in stages rather than all at once. Season lightly at the beginning, then taste and adjust again after straining. The broth will concentrate as it cooks, so adding all the salt at the start risks over-seasoning by the end.
Third, cook the pasta separately if you plan to store leftovers. Pasta absorbs broth as it sits, so cooking it directly in the soup is only ideal when serving immediately. For meal prep, keep the pasta in a separate container and combine it with the hot broth at serving time.
Make-Ahead, Storage, and Freezing Tips
Italian penicillin soup is an outstanding make-ahead recipe. In fact, the broth tastes noticeably better after resting overnight in the refrigerator. The flavors deepen and meld, and any excess fat solidifies on the surface, making it easy to lift off with a spoon before reheating.
Refrigerator storage
Store the broth and shredded chicken together in an airtight container for up to 4 days. Keep the pasta separate to prevent it from absorbing all the liquid. When ready to serve, bring the broth to a gentle simmer, add cooked pasta, and heat through for 2 minutes.
Freezer storage
Italian penicillin soup freezes exceptionally well — particularly the broth. Pour cooled broth into freezer-safe containers or zip-lock bags, leaving an inch of headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop. Add freshly cooked pasta and shredded chicken when serving from frozen for the best texture.
Helpful Expert Tips for Best Results
- Use bone-in chicken: Bones release collagen during simmering, giving the broth its body and that characteristic silky mouthfeel. Boneless chicken breasts will not produce the same result.
- Start with cold water: Always start the chicken in cold water, not boiling. This gradual heating draws impurities out slowly and results in a clearer broth.
- Skim diligently: The foam that rises during the first 10–15 minutes contains blood and proteins that cloud the broth. Take the time to skim it away thoroughly.
- Do not rush the simmer: Forty-five minutes is the minimum. If time allows, simmer for 60–90 minutes for an even richer broth.
- Use a Parmigiano rind: Drop a piece of the rind into the broth for an umami boost that elevates the final flavor considerably.
- Finish with good olive oil: The olive oil drizzle at the end is not optional. It adds richness, aroma, and a glossy finish that makes the soup taste restaurant-quality.
- Serve in warm bowls: Warm your bowls with hot water before ladling. Italian penicillin soup cools quickly and is best enjoyed piping hot.
Follow me on pinterest to see more recipes
Frequently Asked Questions
What is in Italian penicillin soup?
Italian penicillin soup contains slow-simmered chicken broth, shredded chicken, diced carrots and celery, onion, garlic, small pasta, fresh parsley, and Parmigiano-Reggiano.
Why do they call it penicillin soup?
The name comes from the soup’s legendary reputation as a healing remedy. Just as Jewish chicken soup is called “Jewish penicillin,” the Italian version earned the same nickname because of its deeply restorative, cold-fighting properties.
What are the benefits of Italian penicillin soup?
The hot broth helps open airways and soothe the throat, the vegetables provide vitamins and minerals, and the slow-cooked collagen from the chicken bones supports gut and joint health.
What does penicillin soup taste like?
It tastes deeply savory and clean — like a lighter, more aromatic chicken soup. The broth is golden and silky, the pasta adds body, and the finish of Parmigiano and olive oil brings richness and depth.
Conclusion
Italian penicillin soup is one of those rare recipes that manages to feel both completely simple and deeply special at the same time. It asks very little of you — just patience, a few good ingredients, and a willingness to let the pot do most of the work. In return, it gives you one of the most satisfying bowls in the entire repertoire of Italian home cooking.
Whether you are making it at the first sign of a cold, warming up a table of friends on a winter evening, or simply looking for the kind of nourishing, honest food that reminds you cooking does not need to be complicated to be extraordinary — Italian penicillin soup delivers every single time.
Try this recipe once and it will become one of those meals you return to again and again, season after season. I hope it brings your household as much comfort and warmth as it has brought mine.
Print
Italian Penicillin Soup
- Total Time: 50 min
- Yield: 4–6 servings
Description
Italian Penicillin Soup is a comforting, nourishing dish made with tender chicken, fresh vegetables, and a flavorful herb-infused broth. It delivers warmth and balance in every spoonful, making it perfect for cold days or when you need a soothing meal.
Ingredients
- 1 whole chicken (about 3–4 lbs), or 2 lbs bone-in, skin-on chicken pieces
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 1 large yellow onion, quartered
- 4 garlic cloves, smashed
- 1 bunch fresh flat-leaf parsley (stems and leaves separated)
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 cup ditalini or orzo pasta
- Freshly grated Parmigiano-Reggiano, for serving
- Good quality extra-virgin olive oil, for drizzling
Instructions
Start the broth cold. Place the chicken in a large, heavy-bottomed pot or Dutch oven. Cover with 10–12 cups of cold water. Starting with cold water draws out more collagen and impurities slowly, resulting in a clearer, more flavorful broth.
Over medium-high heat, bring the water to a boil. As the water heats, you will notice grey foam rising to the surface. Skim this off diligently with a spoon. This step is crucial for a clean, clear Italian penicillin soup broth.
Once the broth is mostly clear, add the quartered onion, smashed garlic, carrots, celery, parsley stems, thyme sprigs, and bay leaf. Season generously with salt and pepper.
Reduce the heat to low. The broth should barely simmer — just a few gentle bubbles breaking the surface. Cover partially and cook for 40–45 minutes, or until the chicken is completely cooked through and tender.
Using tongs, carefully lift the chicken out of the broth. Once cool enough to handle, discard the skin and bones, then shred the meat into bite-sized pieces. Set aside.
Pour the broth through a fine-mesh strainer to remove the spent vegetables and herbs. Return the clear broth to the pot. Taste and adjust seasoning — it should be rich, savory, and deeply chicken-flavored.
Bring the broth back to a gentle boil. Add the ditalini or orzo and cook until al dente according to package instructions, usually 8–10 minutes.
Add the shredded chicken back to the pot along with fresh parsley leaves. Stir to combine and heat through for about 2 minutes.
Ladle the Italian penicillin soup into warm bowls. Drizzle with good olive oil and top with freshly grated Parmigiano-Reggiano. Serve immediately with crusty bread on the side.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Soup
- Cuisine: Italian-inspired
Pair this soup with a hearty baked dish like Cheesy Pizza Casserole Bake for a complete and satisfying meal. The rich, cheesy layers contrast beautifully with the light, savory broth.
