Ever have those days when you feel a little run down — not quite sick, but not fully yourself either? That’s exactly how I felt one rainy evening when this Italian Penicillin Soup came to life in my kitchen.
I wanted something comforting, flavorful, and healing — but not the same old chicken noodle soup.
So, I gave it an Italian twist. And trust me, you’re going to love every spoonful of this bowl of pure comfort.
What Is Italian Penicillin Soup?
Think of Italian Penicillin Soup as the bold, flavorful cousin of traditional chicken soup. It’s packed with tender chicken, garlic, Italian herbs, orzo pasta, and a touch of lemon — giving it that signature soothing-meets-sassy Italian flavor.
The “penicillin” part? That’s just what people call it because it’s so comforting when you’re sick (or just tired of everything). The soup warms you up, clears your head, and fills your heart — all in one bowl.
Why I Fell in Love with This Recipe
I first made this soup when I was fighting off a mild cold. You know that feeling — sore throat, stuffy nose, zero energy. I wanted something that didn’t just feed me, but healed me.
The moment I tasted the first spoonful — with that hint of garlic, squeeze of lemon, and the soft chicken melting in the broth — I knew this was going to be a forever recipe. It’s like a hug from Nonna (Italian grandma), even if you don’t have one.
Ingredients You’ll Need
Here’s everything you’ll need to make your kitchen smell like a cozy Italian restaurant:
- Olive oil – the base for all good Italian dishes.
- Garlic & onion – the flavor builders.
- Carrots & celery – classic soup veggies for balance and texture.
- Shredded chicken – cooked or rotisserie, easy and flavorful.
- Chicken broth – go for low-sodium if you can.
- Orzo pasta – gives it that Italian touch (you can use ditalini or small shells too).
- Fresh parsley & basil – for freshness and aroma.
- Lemon juice – adds brightness and that healing touch.
- Parmesan cheese – because Italian food without cheese is just incomplete.
How to Make Italian Penicillin Soup
This soup is simple to make — no fancy steps, no stress.
1. Sauté the Base
Start with olive oil in a big pot. Add diced onions, garlic, celery, and carrots. Let them cook until they start to soften. This is where the magic begins — that smell is half the therapy.
2. Add the Chicken and Broth
Toss in your shredded chicken and pour in the chicken broth. Stir it all together and bring it to a simmer. The flavor starts building up here — the broth soaks in all the goodness from the garlic and herbs.
3. Stir in the Orzo
Once it’s simmering, add the orzo pasta. Keep stirring occasionally so it doesn’t stick to the bottom. Cook until the orzo is tender but not mushy.
4. Add Herbs and Lemon
Now comes the best part — stir in chopped basil and parsley, then squeeze in some fresh lemon juice. Taste it. That little tang? That’s the secret healing power.
5. Top with Parmesan
Serve hot, sprinkle grated Parmesan on top, and maybe a little black pepper if you like it bold.
Why You’ll Love It Too
This soup checks every box:
- Comforting – perfect for cold days or when you’re under the weather.
- Flavorful – every spoonful has a cozy Italian taste.
- Simple – no complicated cooking, just wholesome ingredients.
- Versatile – add spinach, mushrooms, or even chickpeas to make it your own.
The balance of garlic, lemon, and herbs makes it feel like a reset button for your body. You’ll feel lighter, calmer, and somehow… happier.
Tips for Making It Even Better
Here are a few tricks I’ve learned after making this countless times:
- Use rotisserie chicken for quick prep — it adds extra flavor.
- Don’t skip the lemon juice — it gives the soup its healing kick.
- Add a little chili flakes if you like some heat.
- Store leftovers in the fridge for 2–3 days — it tastes even better the next day.
- If reheating, add a splash of broth since orzo tends to soak up liquid.
The Magic of the Ingredients
Each ingredient in this soup has a purpose — and together, they do wonders:
- Garlic helps boost immunity.
- Chicken broth soothes your throat and warms you up.
- Lemon helps fight off colds and gives freshness.
- Parsley and basil add antioxidants and flavor.
- Olive oil brings healthy fats for energy.
No medicine in the world can make you feel this cozy.
When to Make Italian Penicillin Soup
You don’t have to wait until you’re sick to enjoy this. It’s perfect for:
- Chilly winter evenings.
- After a long day when you need comfort food.
- When someone you love isn’t feeling well.
- Lazy Sundays with crusty bread on the side.
It’s the kind of meal that brings people together — simple, warm, and full of love.
How to Store and Reheat
If you’ve got leftovers (lucky you!), here’s how to keep them perfect:
- Refrigerate: Let it cool, then store in an airtight container for up to 3 days.
- Freeze: Freeze for up to 2 months. Thaw in the fridge overnight.
- Reheat: Warm it on the stove and add extra broth if it thickens too much.
My Final Thoughts
If you ever need a one-bowl cure for your soul — make this Italian Penicillin Soup. It’s healing without being boring, flavorful without being heavy, and comforting without being complicated.
Every time I make it, it reminds me that sometimes the simplest meals are the most powerful. One pot, a few humble ingredients, and you’ve got something that makes life just a little better.
FAQs About Italian Penicillin Soup
Q1: Can I use rice instead of orzo?
Yes! Rice works great. Just remember it might take a bit longer to cook.
Q2: Can I make it vegetarian?
Absolutely. Swap chicken for chickpeas or white beans and use vegetable broth instead of chicken broth.
Q3: How can I make it creamy?
Add a splash of cream or stir in a spoon of Parmesan cheese while it’s hot.
Q4: What’s the best way to serve it?
Serve it with crusty bread, a sprinkle of Parmesan, and maybe a little drizzle of olive oil.
Q5: Can I meal prep this soup?
Yes, it’s perfect for meal prep! Just store it in individual containers and reheat when needed.
