Italian Penicillin Soup saved me last winter. You know the drill: sore throat, runny nose, can’t even taste coffee kind of week. I just wanted something warm that actually made me feel cared for.
Forget bland chicken soup. Italian Penicillin Soup wraps you up in comfort like a soft blanket, and honestly, it’s much simpler to make than you might think. If you ever craved something soul-hugging (without needing fancy culinary school tricks), you’re in exactly the right place.
If you’re looking for other cozy ideas, check out this simple soup guide from my archives too.
Why You’ll Love This Recipe
First off, Italian Penicillin Soup isn’t just food, it’s a cure for the cranky. The flavors remind me of grandma’s—okay, not my own grandma, she wasn’t Italian, but I swear every Italian grandma knows this one. This soup is loaded up with tender chicken, fresh herbs, those little pastina noodles (they’re like the confetti of the pasta world), and a lemony zip that totally wakes up your tastebuds.
It whips up fast. Even if your head’s foggy, you can pull this off. And get this: kids will gobble it down. Picky eaters? No problem. The broth is soft and soothing, and the smell? I’d bottle it if I could. My friend says it’s the “closest thing to edible comfort.” Cooking a pot after a rough day is like a reset button, promise.
“I made this Italian Penicillin Soup for my husband when he was under the weather and he practically licked the bowl clean! I swear we felt better by the next morning.”
— Jenna H.
Italian Penicillin Soup
Key Ingredients
Let’s not overcomplicate this. The magic is all about the basics:
Chicken: Boneless thighs or breasts work, but I’m into thighs for extra flavor (and they’re harder to overcook).
Pastina: These tiny stars or dots soak up the broth and make every spoonful cheerful. Don’t stress if you can only find orzo; it’s a solid backup.
Carrots and celery: Dice them small. They melt in and become sweet little bites of vitamin C.
Fresh parsley and dill: Fresh makes a difference for that “zing” at the end.
Lemon: The final squeeze takes this from regular soup to five-star restaurant territory.
Don’t panic about “authenticity.” Use what’s fresh and easy for you—store-brand broth, leftover rotisserie chicken, or whatever veggies are rolling around in your crisper drawer. Seriously, soup’s supposed to be forgiving.
Italian Penicillin Soup
How to Make Italian Penicillin Soup
Alright, here’s the straight-talk version: Grab a big pot. Toss in diced onions, carrots, celery with a little olive oil. Let ’em sweat (not brown). Add your chicken and pour in enough broth to cover.
Simmer. That’s it for now—give it 20-30 minutes until your chicken is fork-tender. Remove it, shred with two forks (or clean hands, let it cool), then return to pot. Next, throw in your pastina and keep simmering until those little pasta bits turn soft but not mushy.
Don’t forget a good pinch of salt and lots of fresh pepper. Just before serving, stir in chopped parsley, a squeeze of lemon, and taste. Add more lemon if you like it bright, or a splash of broth if it got too thick.
Oh—if it looks a little “rustic”? That’s not a mistake, it’s tradition. Nobody’s coming to grade you.
Italian Penicillin Soup
Cafe Tips for Making This Italian Chicken Pastina Soup
Keep these in mind so you don’t accidentally end up with a pot of bland wall paste (don’t laugh, it’s happened to me).
- Cook pastina at the very end or it’ll soak up all your broth while you’re not looking.
- If you’ve got parmesan rinds lying around, toss one in while simmering for next-level richness.
- Don’t overboil the soup or the chicken will turn tough instead of melt-in-your-mouth.
- Finish with fresh herbs and a squeeze of lemon only after removing from heat.
Doesn’t matter if it’s your first or fiftieth time making Italian Penicillin Soup, these quick tricks rescue any “uh-oh” moments and crank up that homemade wow factor.
Italian Penicillin Soup
A Warm Hug in a Bowl!
I know, that phrase gets tossed around, but this is the most literal warm hug you can eat. The mix of soft chicken, bright flavors, and those adorable pastina noodles is like edible TLC. I’ve slurped this soup on couch days, rainy nights, and when I just needed something to feel right in the world again.
If you’re feeling fancy (or feeding someone extra special), pile in a little extra shredded chicken or even spinach at the end. A handful of grated cheese? Yes, please.
Let’s face it, sometimes we all need an easy win in the kitchen. This is that kind of recipe. If you’re looking for more variations or want step-by-step ideas, you might want to check out the Italian Penicillin Soup Recipe on Allrecipes, which has great user-submitted tips too.
Warm your hands, fill your belly, and tell your sniffles to get lost—this soup’s got your back.
Italian Penicillin Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Poultry
Description
A comforting and flavorful soup with tender chicken, pastina, and fresh herbs, perfect for cold days and soothing sore throats.
Ingredients
- 1 lb boneless chicken thighs
- 1 cup pastina (or orzo)
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 tablespoons olive oil
- 6 cups chicken broth
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat and add diced onions, carrots, and celery. Sweat until softened.
- Add chicken and cover with chicken broth. Simmer for 20-30 minutes until chicken is fork-tender.
- Remove the chicken, shred it, and return it to the pot.
- Add pastina and simmer until pasta is tender.
- Season with salt and pepper, and stir in parsley, dill, and lemon juice before serving.
Notes
Cook the pastina at the end to prevent it from soaking up all the broth. Adding parmesan rinds while simmering enhances flavor. Adjust lemon juice to personal preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg