There’s something undeniably soothing about a steaming bowl of homemade soup, especially when you’re feeling under the weather. Whether it’s a scratchy throat, a runny nose, or just a long, exhausting day, a nourishing, flavorful broth can work wonders. This Italian Penicillin Soup is my go-to remedy for sick days, chilly nights, or whenever I need a warm hug in a bowl.

Why “penicillin”? Because, just like the classic Jewish chicken soup often called “Jewish penicillin,” this Italian version is packed with ingredients known for their healing properties. A slow-simmered broth infused with garlic, onions, and herbs provides a natural boost to the immune system. Fresh vegetables and leafy greens add vitamins and minerals, while tender shredded chicken and a touch of pasta make it filling and satisfying. Plus, the hint of red pepper flakes helps clear up congestion—an old-school trick that really works!

Making this soup from scratch does take some time, but trust me, the rich depth of flavor is worth every minute. So grab a big pot, and let’s get started on the first and most important step: making the broth.

BUILDING A RICH, FLAVORFUL BROTH

A great soup begins with an incredible broth, and nothing beats homemade. While you could take a shortcut with store-bought broth, simmering a whole chicken with fresh aromatics creates a base that is deeply flavorful, rich in nutrients, and just downright comforting.

INGREDIENTS FOR THE BROTH

• 1 whole chicken (about 3-4 lbs)
• 10 cups water
• 1 onion, halved
• 3 carrots, chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon black pepper

STEP 1: SIMMER THE CHICKEN

Start by placing the whole chicken into a large stockpot. Add 10 cups of water, making sure the chicken is fully submerged. Then toss in the onion, carrots, celery, garlic, bay leaves, salt, and black pepper. These ingredients work together to infuse the broth with deep, savory flavor.

Bring the pot to a gentle boil over medium-high heat. Once it starts bubbling, reduce the heat to a simmer. Let it cook uncovered for 1.5 to 2 hours, allowing the flavors to meld and the chicken to become fall-apart tender. Skim off any foam or impurities that rise to the top for a cleaner broth.

STEP 2: REMOVE AND SHRED THE CHICKEN

After the chicken has cooked through, carefully lift it out of the pot and place it on a cutting board to cool slightly. Using two forks (or your hands, if it’s cool enough), shred the meat into bite-sized pieces. Set the shredded chicken aside and discard the skin and bones.

STEP 3: STRAIN THE BROTH

To ensure a smooth, clear broth, pour it through a fine-mesh strainer or cheesecloth into a large bowl or clean pot. Discard the cooked vegetables and bay leaves—they’ve done their job in flavoring the broth. Now, you’re left with a golden, nutrient-rich base that will make the rest of the soup absolutely delicious.

Pro Tip: If you have time, refrigerate the broth for a few hours (or overnight) and skim off any fat that solidifies on top. This gives you a lighter, cleaner soup while still keeping all the flavor.

BRINGING THE SOUP TO LIFE

Now that we have a rich, flavorful broth and perfectly shredded chicken, it’s time to bring everything together. This next step is where the magic happens—adding fresh vegetables, herbs, pasta, and just the right seasonings to create a deeply comforting and satisfying soup.

What makes this Italian Penicillin Soup stand out is the balance of flavors. The sautéed aromatics provide a rich base, the diced tomatoes add a touch of sweetness and acidity, and the combination of oregano and basil brings classic Italian warmth. A handful of fresh spinach or kale at the end adds a boost of nutrients, and if you like a little heat, a sprinkle of red pepper flakes can work wonders.

Let’s dive into the next steps and transform our homemade broth into the perfect bowl of comfort.

INGREDIENTS FOR THE SOUP

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 can (14 oz) diced tomatoes (with juice)
• 1 cup small pasta (orzo or ditalini)
• 2 cups fresh spinach or kale
• ½ teaspoon red pepper flakes (optional)
• Grated Parmesan cheese for serving

STEP 1: SAUTÉ THE AROMATICS

Using the same large pot you used for the broth, heat 2 tablespoons of olive oil over medium heat. Once the oil is warm, add the diced onion, sliced carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften and release their natural sweetness.

Next, stir in the minced garlic, dried oregano, and dried basil. Let them cook for another minute, just until fragrant. This brief step allows the herbs to bloom, bringing out their full depth of flavor.

STEP 2: ADD THE BROTH AND TOMATOES

Pour the strained homemade broth back into the pot, along with the diced tomatoes and their juice. Give everything a good stir and bring the soup to a gentle simmer over medium heat.

The tomatoes add just the right amount of acidity to balance the richness of the broth, giving this soup its signature Italian flair.

STEP 3: COOK THE PASTA

Once the soup is gently bubbling, add 1 cup of small pasta—either orzo or ditalini work best. These small pasta shapes absorb the broth beautifully without overwhelming the soup.

Let the pasta cook for 8-10 minutes, or until al dente, stirring occasionally to prevent sticking. Keep in mind that pasta continues to soften in hot liquid, so be careful not to overcook it.

Tip: If you’re making a large batch and plan to have leftovers, consider cooking the pasta separately and adding it to individual servings. This prevents the pasta from soaking up too much broth and becoming mushy over time.

STEP 4: ADD THE CHICKEN AND GREENS

Now, return the shredded chicken to the pot and stir it into the soup. Let it simmer for another 5 minutes, allowing the flavors to meld.

At this point, add 2 cups of fresh spinach or kale. The greens will wilt quickly in the hot broth, adding both color and a boost of nutrients. If you like a bit of spice, sprinkle in ½ teaspoon of red pepper flakes for a subtle kick.

STEP 5: FINAL SEASONING AND SERVING

Taste the soup and adjust the seasoning as needed. A little extra salt, black pepper, or even another pinch of herbs can enhance the flavors.

Ladle the hot soup into bowls and top each serving with a generous sprinkle of grated Parmesan cheese. The cheese melts into the broth, adding a creamy, umami-rich finish that takes this soup to the next level.

Tip: Serve this soup with a side of crusty bread or garlic toast for the ultimate comforting meal.

At this stage, your Italian Penicillin Soup is ready to be enjoyed. The combination of homemade broth, tender chicken, fresh vegetables, and herbs creates a dish that is not only deeply satisfying but also packed with immune-boosting goodness.

FAQS AND FINAL THOUGHTS

By now, your Italian Penicillin Soup is simmering away, filling your kitchen with the rich aroma of garlic, herbs, and slow-cooked chicken. Whether you’re making this to fight off a cold, warm up on a chilly night, or simply enjoy a nourishing homemade meal, this soup is a true classic.

Before we wrap up, let’s go over some frequently asked questions about this recipe. From storage tips to ingredient swaps, these answers will help you make the most of your soup.

1. CAN I USE ROTISSERIE CHICKEN INSTEAD OF COOKING A WHOLE CHICKEN?

Yes! If you’re short on time, shredded rotisserie chicken is a great alternative. Simply skip the homemade broth step and use 8 cups of store-bought chicken broth instead. While homemade broth offers a richer flavor, rotisserie chicken still makes for a delicious and quick version of this soup.

2. WHAT TYPE OF PASTA WORKS BEST?

Small pasta shapes like orzo, ditalini, or small shells work best because they blend well with the soup’s texture. If you don’t have those on hand, elbow macaroni or broken spaghetti pieces can also work.

3. CAN I MAKE THIS SOUP IN A SLOW COOKER?

Absolutely! To make this in a slow cooker:

• Add the whole chicken, water, onion, carrots, celery, garlic, bay leaves, salt, and pepper to the slow cooker.
• Cook on low for 6-8 hours or high for 4-5 hours, then remove the chicken and shred it.
• Strain the broth, discard the vegetables, and return the broth and shredded chicken to the slow cooker.
• Stir in the fresh vegetables, canned tomatoes, and pasta. Cook for another 30 minutes on high or until the pasta is tender.
• Add the spinach or kale, stir, and let it wilt before serving.

4. HOW DO I STORE LEFTOVERS?

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Since pasta can absorb broth over time, you may need to add a little extra broth or water when reheating.

5. CAN I FREEZE THIS SOUP?

Yes, but without the pasta. If you plan to freeze it, cook the soup up to the point where you add the pasta, then let it cool completely before freezing. When ready to eat, thaw it in the fridge overnight, reheat, and cook fresh pasta separately to add in before serving.

6. WHAT CAN I SERVE WITH THIS SOUP?

A warm, crusty Italian baguette or garlic bread pairs perfectly with this soup. If you want a lighter side, a simple green salad with a lemon vinaigrette balances the meal beautifully.

7. CAN I MAKE THIS SOUP VEGETARIAN?

Yes! To make a vegetarian version, replace the chicken with 1 can of drained white beans and use vegetable broth instead of chicken broth. You’ll still get a hearty and delicious soup packed with flavor.

FINAL THOUGHTS

There’s a reason why chicken soup has been a go-to remedy for generations, and this Italian Penicillin Soup takes it to the next level. With its homemade broth, tender shredded chicken, nourishing vegetables, and flavorful herbs, it’s the perfect combination of comfort and healing.

Whether you’re making this for a loved one who’s under the weather, meal-prepping for the week, or just craving a warm bowl of something delicious, this soup will never disappoint.

Give this recipe a try, and let me know how it turns out! Did you add any extra spices or veggies? What’s your favorite way to enjoy this comforting dish? Share your thoughts in the comments—I’d love to hear from you!

Happy cooking!

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