The Best Italian Penicillin Soup for Cold Days
This Italian Penicillin Soup is a cozy, nourishing bowl packed with tender chicken, vegetables, herbs, and a touch of lemon. Known as the ultimate cold-day remedy, it’s rich in flavor and natural goodness — soothing, immune-boosting, and full of Italian comfort. Perfect for when you need warmth and healing in every spoonful.
Ingredients
- 2 tbsp olive oil
- 1 onion chopped
- 2 carrots diced
- 2 celery stalks sliced
- 4 garlic cloves minced
- 4 bone-in chicken thighs or 2 chicken breasts
- 8 cups chicken broth or bone broth
- 1 sprig rosemary
- 1 sprig thyme
- 1 bay leaf
- Small piece of Parmesan rind optional
- ¾ cup orzo or small pasta
- 2 cups fresh spinach or kale
- Juice of ½ lemon plus zest, optional
- Salt and black pepper to taste
- Fresh parsley and grated Parmesan for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; cook until slightly softened.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add chicken, broth, herbs, and Parmesan rind. Simmer 30–40 minutes until chicken is tender.
- Remove chicken, shred, and return to the pot.
- Add orzo and cook until tender, about 8–10 minutes.
- Stir in spinach or kale and lemon juice; season with salt and pepper.
- Serve warm, topped with Parmesan, parsley, and a drizzle of olive oil.
Notes
- Use bone-in chicken for deeper flavor.
- Parmesan rind adds rich umami don’t skip it if you have one.
- Soup thickens as it sits; add broth when reheating.
- Add white beans or extra veggies for variety.
- Freezes well for up to 2 months.