Introduction
Chicken soup has been cherished for centuries as a natural remedy for illness and fatigue. Italians, known for their vibrant flavors and rustic cooking, gave the classic chicken soup their own spin: aromatic herbs, garlic, fresh vegetables, and pasta or rice. This version isn’t just food—it’s medicine in a bowl. Warm, rich, and restorative, this soup brings health, comfort, and flavor all at once.
History
The nickname “Jewish Penicillin” originally referred to Jewish-style chicken soup, but Italians also embraced the concept with their Mediterranean twist. Italian grandmothers (nonne) swore by chicken soup with garlic, olive oil, and garden herbs to cure colds and bring strength. The Italian version often features fresh rosemary, oregano, and lemon, and sometimes includes orzo or pastina pasta, making it both hearty and deeply healing.
Ingredients (Serves 6–8)
For the Broth:
- 1 whole chicken (about 3–4 lbs) or 2 lbs bone-in chicken thighs
- 12 cups water (or low-sodium chicken broth)
- 2 tbsp olive oil
- 1 large onion, quartered
- 4 garlic cloves, smashed
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 sprig fresh oregano (or 1 tsp dried)
- Salt & black pepper, to taste
For the Soup:
- 2 tbsp olive oil
- 1 onion, finely diced
- 3 carrots, sliced into coins
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 1 zucchini, diced (optional, adds freshness)
- 1 cup orzo or small pastina pasta (can substitute rice)
- ½ tsp red pepper flakes (optional for a kick)
- 1 lemon (juice + zest)
- ½ cup fresh parsley, chopped
- Freshly grated Parmesan cheese (for serving)
Instructions
- Make the Broth
- In a large stockpot, heat olive oil. Add chicken, onion, garlic, carrots, and celery.
- Pour in water (or broth), add herbs and bay leaf. Bring to a boil, then reduce to a simmer.
- Simmer for 1–1.5 hours, skimming foam as needed.
- Remove chicken, shred meat, discard skin and bones. Strain broth and set aside.
- Build the Soup Base
- In a clean pot, heat olive oil. Sauté onion, carrots, celery, zucchini, and garlic until softened (6–8 minutes).
- Add reserved broth and bring to a gentle boil.
- Add Pasta & Chicken
- Stir in orzo (or pastina). Cook until al dente (about 8–10 minutes).
- Add shredded chicken back to the pot.
- Season & Brighten
- Add red pepper flakes, lemon juice, and zest for brightness.
- Stir in parsley. Adjust salt and pepper.
- Serve
- Ladle into bowls, sprinkle with Parmesan, and drizzle with extra virgin olive oil if desired.
- Serve with crusty Italian bread.
Methods Used
- Slow simmering extracts nutrients from chicken bones, making the broth rich and healing.
- Layering flavors by first sautéing vegetables builds depth in the soup.
- Fresh lemon and herbs give brightness, balancing the richness of the broth.
Benefits
- Immune-boosting: Garlic, lemon, and herbs naturally support immunity.
- Healing broth: Rich in collagen, amino acids, and minerals for gut and joint health.
- High in protein: Shredded chicken fuels the body and helps recovery.
- Comfort food: Warm, flavorful, and soothing—perfect for cold days or when you’re under the weather.
Nutrition (per serving, approx.)
- Calories: 310
- Protein: 28g
- Fat: 11g
- Carbohydrates: 25g
- Fiber: 3g
- Sodium: 690mg
(Varies depending on pasta, chicken cuts, and broth used.)
Lovers’ Notes
Italian Chicken Penicillin Soup is loved for its balance—rich but not heavy, flavorful but still light enough for when you’re sick. Families cherish it as both a comfort meal and a tradition passed down through generations. Lovers of Italian cuisine appreciate the touch of Parmesan, lemon, and herbs that transform ordinary chicken soup into something extraordinary.
Conclusion
The Italian Chicken Penicillin Soup is more than just a recipe—it’s a tradition of healing, comfort, and love. With its fragrant herbs, zesty lemon, and soothing broth, it feels like a warm embrace from nonna. Whether you’re sick in bed, sharing dinner with family, or simply craving comfort, this soup is your Italian cure-all.
