Italian Penicillin Soup – 7 Healing Secrets for Cold Season Comfort

When someone in my house starts to sniffle, the first thing I reach for isn’t medicine—it’s my Dutch oven. A pot of Italian Penicillin Soup can fix almost anything: a sore throat, a gray day, or a weary spirit.

This recipe was born the winter my youngest came down with a cold right before a snowstorm hit Asheville. I didn’t have matzo meal for classic chicken soup, so I leaned into what I did have—olive oil, garlic, herbs, and a squeeze of lemon. The result was this bright, brothy Italian-style chicken soup that clears the head and soothes from the inside out.

It’s my Southern take on a Mediterranean tradition: tender chicken simmered with garlic, onion, celery, carrots, and fresh herbs, finished with lemon for a clean, restorative flavor. Whether you’re cooking for yourself or someone who needs a little comfort, this soup works like edible sunshine.

Why You’ll Love Italian Penicillin Soup

If you’ve ever wanted a bowl of something that feels both nourishing and flavorful, this Italian Penicillin Soup delivers all of that and more.

1. The ultimate “soup when sick” recipe:
   Gentle on the stomach, full of immune-boosting garlic and lemon, and hydrating enough to help you feel better fast.
2. Simple, whole ingredients:
   No heavy cream, no tomatoes, and nothing processed—just good olive oil, vegetables, and herbs. It’s a clean, non-dairy soup recipe that still tastes rich and full-bodied.
3. Quick to make:
   From stovetop to spoon in about 40 minutes, which means it’s perfect for quick fall soup recipes or weeknight comfort meals.
4. Naturally healing:
   Garlic acts like nature’s antibiotic, lemon adds vitamin C, and the warm broth soothes every sore throat.
5. Customizable:
   Add a handful of spinach or kale for color, or stir in cooked pasta or rice to make it heartier.
6. Perfect for any season:
   While it shines in autumn and winter, it’s light enough to serve year-round.
7. Smells like home:
   There’s something about simmering chicken, herbs, and garlic that fills your kitchen with the smell of care—it’s love in broth form.

Ingredients

For the Soup Base:

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced (add more if you love it!)
• 3 carrots, peeled and sliced into coins
• 2 celery stalks, diced
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried Italian seasoning (or ½ tsp each dried basil + oregano)
• ½ teaspoon crushed red-pepper flakes (optional, for gentle heat)
• 6 cups low-sodium chicken broth (or homemade stock)
• 1 cup water
• 1 pound boneless, skinless chicken breasts or thighs
• 1 bay leaf
• 1 tablespoon fresh lemon juice (plus wedges for serving)

To Finish:

• 2 cups baby spinach or chopped kale (optional)
• 2 tablespoons chopped fresh parsley
• Extra olive oil, for drizzling

Optional Add-Ins (choose one):

• ½ cup small pasta (like orzo or ditalini)
• ¾ cup cooked rice or farro
• ¼ cup grated Parmesan (if dairy isn’t an issue)

Ingredient Notes:

• Broth quality counts: a rich, golden stock makes the soup more comforting and layered.
• Use dark-meat chicken if you like extra tenderness; white meat gives a leaner broth.
• Fresh herbs such as thyme or parsley elevate the fragrance and give it that Italian soul.

Step-by-Step Instructions

1. Sauté the aromatics

Set a large Dutch oven or soup pot over medium heat and add the olive oil. When it shimmers, add the diced onion, carrot, and celery. Sprinkle with a pinch of salt and cook for 6–8 minutes, stirring occasionally, until the onions are translucent and the vegetables smell sweet.

This first step builds your flavor base—the golden edge on those veggies gives your broth its deep, homey backbone.

2. Add garlic and herbs

Stir in the minced garlic, Italian seasoning, and red pepper flakes if using. Sauté just 30 seconds, until the garlic is fragrant. (Don’t let it brown—it turns bitter fast.)

3. Add broth and chicken

Pour in the chicken broth and water, scraping up any flavorful bits from the bottom of the pot. Nestle in the chicken breasts or thighs and add the bay leaf.

Bring the pot to a gentle boil over medium-high heat, then reduce to a simmer. Cover and let cook for 20–25 minutes, until the chicken is tender and easily shreds with a fork.

4. Shred the chicken

Use tongs to lift the chicken out onto a plate. Shred it with two forks, then return the meat to the pot. Discard the bay leaf.

5. Add lemon and greens

Stir in the fresh lemon juice and, if you’re using them, baby spinach or kale. Simmer 3–4 more minutes until the greens wilt and the flavors meld.

6. Adjust and finish

Taste and adjust salt and pepper. Add more lemon juice if you want a brighter flavor. Drizzle each serving with a swirl of olive oil and sprinkle with fresh parsley.

Serve immediately, or let the soup rest for 10 minutes to deepen the flavors.

How to Serve Italian Penicillin Soup

This is the kind of soup that demands a deep bowl, a big spoon, and maybe a cozy blanket. Italian Penicillin Soup shines in its simplicity—it doesn’t need much, just a few thoughtful touches to make it feel extra special.

Start by ladling the soup into warm bowls. The steam carries that mix of garlic, herbs, and lemon that instantly smells healing. Garnish with chopped parsley, a few grinds of pepper, and a drizzle of olive oil for a glossy finish. If you’re not avoiding dairy, a dusting of grated Parmesan adds an Italian hug of flavor, but the soup is plenty satisfying without it.

For something to scoop and soak, serve with crusty bread, buttered sourdough, or simple garlic toasts—the broth is so flavorful, you’ll want to savor every last drop.

To turn it into a full meal, pair with a light mixed green salad dressed in lemon vinaigrette or a side of roasted vegetables. If someone’s feeling under the weather, skip the extras and offer it plain with crackers—it’s gentle, hydrating, and full of warmth.

When I make this on chilly evenings, I’ll often serve it with a second comforting dish—something hearty like Slow Cooker Chicken Stew Recipe or a creamy bowl of White Chicken Chili. For a little contrast in flavor, you can also serve it alongside Creamy Chicken Broccoli Soup.

Whether it’s lunch, dinner, or a mid-recovery snack, this soup feels like kindness in liquid form—simple, soulful, and made for sharing.

How to Store Italian Penicillin Soup

The beauty of Italian Penicillin Soup is that it tastes even better the next day. As it sits, the garlic mellows, the herbs deepen, and the lemon brightens everything up. It’s one of those quick soup recipes healthy enough to make once and enjoy all week.

Refrigerate:
Let the soup cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 4 days. When reheating, warm gently on the stovetop over medium heat until just simmering. If you’ve added pasta or rice, you may need to splash in a bit of broth or water to loosen it—the grains tend to soak up liquid as they sit.

Freeze:
If you want to stock up for later, this soup freezes beautifully. Skip the greens and lemon until you’re ready to serve (they’re best fresh). Pour cooled soup into freezer-safe containers or zip bags, leaving about an inch of space for expansion. Freeze for up to 3 months.

To serve from frozen, thaw overnight in the refrigerator and reheat slowly on the stove. Stir in the lemon juice and greens right before serving for that fresh Italian flavor.

Pro tip:
Divide into single-serving portions before freezing—perfect for when you or a loved one needs a quick bowl of comfort on a busy day or a sick day.

There’s something special about having this soup waiting in your freezer; it’s like a future favor to yourself.

Tips to Make Italian Penicillin Soup

Getting this soup just right is easy, but a few small details can make it unforgettable:

1. Use good olive oil:
   It’s your main fat source, so choose a flavorful extra-virgin variety for a richer base.
2. Don’t rush the sauté:
   Those first few minutes when the onion, carrot, and celery cook down build all the depth in your broth.
3. Add garlic at the right time:
   Garlic burns fast. Add it last among the aromatics, and sauté just until fragrant.
4. Use bone-in chicken for extra flavor:
   If you’re not in a hurry, simmer a split breast or a few thighs with bones—the collagen adds body to your broth.
5. Lemon last:
   Add lemon juice right before serving so the brightness doesn’t fade during cooking.
6. Fresh herbs matter:
   A handful of parsley or thyme at the end adds both freshness and color.
7. Keep it non-dairy:
   Olive oil gives creaminess without adding dairy, making this one of the best soup recipes non dairy lovers can enjoy.
8. Boost it with greens:
   Baby spinach, kale, or escarole make it heartier and add nutrients without overpowering the flavor.
9. For spice lovers:
   A pinch of red pepper flakes or a dash of cayenne can turn it into a quick fall soup recipe that clears your sinuses instantly.

These little touches make a big difference. When you take your time layering flavors, the result tastes like a soup simmered all afternoon—even when it wasn’t.

Variations of Italian Penicillin Soup

The base recipe is beautifully simple, but once you’ve made it once or twice, you’ll start to dream up ways to make it your own. Here are some of my favorite variations:

1. Classic Italian Orzo Version:
   Stir in ½ cup of cooked orzo or ditalini for a heartier, pasta-filled version.
2. Lemon-Garlic Boost:
   Add extra garlic and an additional tablespoon of lemon juice for maximum brightness when you’re fighting a cold.
3. Tuscan White Bean Soup:
   Replace half the chicken with a can of drained cannellini beans—creamy texture, extra protein, and plant-based fiber.
4. Italian Wedding-Inspired:
   Add tiny chicken meatballs for a fun twist that turns this into a “feel-better feast.”
5. Spicy Calabrian Kick:
   Add 1 teaspoon Calabrian chili paste or crushed red pepper flakes to the broth for a gentle heat that clears the sinuses.
6. Vegetarian Italian Penicillin Soup:
   Skip the chicken and use vegetable broth. Double the mushrooms and beans for richness.
7. Rustic Farro & Herb Version:
   Stir in ¾ cup of cooked farro for nutty texture—it makes the soup extra hearty and keeps you full longer.
8. Ginger-Lemon Healing Soup:
   Add 1 teaspoon of grated fresh ginger to the garlic step for an immune-boosting twist.

Each version keeps the heart of the recipe intact: simple, nourishing, and meant to make you feel better—body and soul.

FAQs

1. Why is it called “Italian Penicillin Soup”?
This soup earns its nickname because it works just like the classic chicken soup remedy—soothing, hydrating, and full of healing ingredients like garlic, lemon, and herbs. The “Italian” twist comes from olive oil, fresh parsley, and bright citrus instead of heavy cream or noodles.

2. Can I make it vegetarian?
Absolutely. Replace the chicken with two cans of drained white beans or chickpeas and use vegetable broth. You’ll still get that hearty texture and depth of flavor.

3. Can I use rotisserie chicken?
Yes! Shredded rotisserie chicken is a great shortcut. Stir it into the simmering broth for the last 10 minutes instead of cooking raw chicken in the pot.

4. How can I make it more filling?
Add a handful of cooked pasta, farro, or rice. You can also bulk it up with beans or extra vegetables like zucchini or potatoes.

5. What if I don’t have fresh lemon?
Use bottled lemon juice in a pinch—it still adds that essential brightness that balances the savory broth.

Final Thoughts

When I make this Italian Penicillin Soup, I’m reminded that healing doesn’t always come from a pharmacy. Sometimes it’s from a pot simmering on the stove, full of humble ingredients and quiet care.

This soup is for sick days, cold nights, or moments when you need to slow down and take a breath. It’s warm, bright, and restorative—like sunshine after a storm.

Whether you’re serving it as part of your Quick Fall Soup Recipes lineup or keeping a pot ready in the freezer for emergencies, it’s the kind of meal that reminds you good food can also be good medicine.

Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.

Italian Penicillin Soup

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• Author: Rosie
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

A healing Italian-style chicken soup with garlic, herbs, and lemon. Light, brothy, and perfect for cold season comfort.

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Ingredients

Scale 1x2x3x

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 carrots, peeled and sliced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1 lb chicken breasts or thighs
• 6 cups chicken broth
• 1 cup water
• 1 bay leaf
• 1 tbsp fresh lemon juice
• 2 cups spinach or kale (optional)
• 2 tbsp chopped parsley
• Salt and pepper to taste

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Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté 6–8 minutes until softened.

2. Stir in garlic and Italian seasoning; cook 30 seconds.

3. Add chicken, broth, water, and bay leaf. Bring to a simmer; cover and cook 25 minutes until chicken is tender.

4. Remove chicken, shred, and return to pot.

5. Add lemon juice and greens; simmer 3–4 minutes.

6. Season with salt and pepper. Garnish with parsley and a drizzle of olive oil before serving.

Notes

Add extra garlic and lemon for a stronger immune-boosting version.

Freeze before adding greens or lemon for best results.

Rotisserie chicken works great for a shortcut.

Add pasta or rice to make it more filling.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 230
• Sugar: 4g
• Sodium: 740mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 26g
• Cholesterol: 70mg