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Italian Penicillin Soup – Light, Easy & Comforting Recipe

Italian Penicillin Soup – Light, Easy & Comforting Soup When Sick

A cozy, healing soup made with garlic, chicken, lemon, herbs, and pasta – passed down from my grandmother to soothe both body and soul during sick days. This is true comfort food when you're feeling under the weather.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 onion chopped
  • 2 stalks celery chopped
Soup
  • 6 cups chicken broth homemade or store-bought
  • 1.5 cups shredded cooked chicken
  • 2 carrots sliced
  • 1 zucchini sliced
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp salt to taste
  • 1/2 tsp black pepper
  • 1 tbsp fresh parsley chopped
Finishing Touch
  • 1 cup small pasta (like orzo or ditalini)
  • grated Parmesan for topping

Equipment

  • Large Pot
  • Slow Cooker (optional)

Method
 

  1. Heat olive oil in a large pot over medium heat. Add garlic, onion, and celery. Sauté until fragrant and soft, about 5 minutes.
  2. Add chicken broth and bring to a gentle simmer.
  3. Add shredded chicken, carrots, and zucchini. Cook gently for 10–15 minutes.
  4. Season with salt, pepper, lemon juice, and parsley. Simmer another 10 minutes.
  5. Add pasta and cook until tender (according to package instructions), about 7–8 minutes.
  6. Serve hot with a drizzle of olive oil and a sprinkle of Parmesan on top.

Notes

This soup freezes well and tastes even better the next day. For a vegetarian version, skip chicken and use chickpeas. Add red pepper flakes for a spicy variation.