Italian Penicillin Soup is a beloved dish that embodies the warmth, nourishment, and healing power of classic chicken soup. Often called Nonna’s cure-all, this version of “chicken penicillin” is rooted in Italian tradition and passed down through generations.
Made with chicken, rich bone broth, vegetables, garlic, and herbs, this restorative soup is both deeply flavorful and comforting. Some families even add pasta or rice to make it heartier. Whether it’s for a cold winter night or to soothe someone under the weather, this soup delivers comfort and care in every spoonful.
Tips for the Best Soup
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Use quality ingredients – fresh chicken and vegetables give the best results.
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Simmer low and slow – this deepens flavor and tenderizes the chicken.
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Skim the broth – removing foam during the first 20 minutes ensures a clean, clear broth.
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Homemade broth is best – richer and more nourishing than store-bought.
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Cook pasta separately – prevents it from becoming mushy in the soup.
Ingredients
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1 whole free-range chicken (or bone-in chicken thighs)
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8 cups water (or chicken broth for extra flavor)
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3 large carrots, diced
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2 celery stalks, diced
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1 onion, chopped
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4 garlic cloves, minced
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1 bay leaf
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2 sprigs fresh rosemary
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1 teaspoon dried oregano (or 1 tablespoon fresh oregano)
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1/4 cup fresh parsley, chopped
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1 lemon, sliced
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Salt and pepper, to taste
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1 cup ditalini pasta or orzo (optional)
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Freshly grated Parmesan cheese, for garnish (optional)
Instructions
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