Italian Penicillin Soup

Italian Penicillin Soup: A Rustic, Healing Bowl of Comfort

When you need something warm, restorative, and gently medicinal-feeling (without the pharmacy), this Italian Penicillin Soup answers the call. Inspired by the comforting qualities often associated with the classic “penicillin” remedy — garlic, lemon, warming broth — this Italian riff blends aromatic herbs, tender chicken, bright citrus, and a silky broth into a soul-soothing soup that feels like a hug in a bowl. It’s perfect for chilly nights, recovery days, or any time you crave simple, honest food.

What Is “Italian Penicillin”?

The name nods to the idea of food as medicine: a bowl built from ingredients traditionally used to soothe coughs and colds — garlic, lemon, and hot broth — but reimagined with Italian flavors like rosemary, oregano, and olive oil. This version centers on a fragrant chicken broth, shredded or diced chicken, roasted garlic, fresh herbs, a squeeze of lemon, and optionally a little grated Parmigiano-Reggiano for umami. The result is restorative, flavorful, and entirely crave-worthy.

Why You’ll Love This Soup

• Gentle but flavorful: Bright lemon and roasted garlic lift a savory Italian broth without being harsh.
• Flexible: Use leftover rotisserie chicken, a quick poached breast, or slowly simmered bones for depth.
• Comfort with character: Herbs and a touch of cheese make it feel like a robust, grown-up remedy.
• One-pot simplicity: Easy to make on the stovetop or in a slow cooker or Instant Pot.

Ingredients

For the Broth & Soup (Serves 4–6)

• 2 tablespoons extra-virgin olive oil
• 1 head of garlic — 8–10 cloves, separated (roast half, mince half)
• 1 medium yellow onion, finely diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1½–2 quarts (1.5–2 L) chicken stock or homemade broth
• 2 cups cooked chicken, shredded or diced (rotisserie or poached)
• 1 bay leaf
• 1 sprig fresh rosemary (or ½ tsp dried)
• 1 tsp dried oregano or 1 tbsp fresh, chopped
• Juice of 1 lemon (plus extra wedges for serving)
• Salt and freshly ground black pepper to taste
• Grated Parmigiano-Reggiano for finishing (optional)

Optional Comfort Boosters

• Small pasta (ditalini, orzo) or rice — ½ cup dry, cooked separately
• A knob of butter for extra silkiness
• A drizzle of good olive oil or chili oil when serving

Step-by-Step Instructions

1. Roast Half the Garlic

Preheat the oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and roast 25–30 minutes until soft and caramelized. Roasted garlic brings sweet depth and mellows raw garlic’s sharpness — perfect for this soothing soup.

2. Sauté the Mirepoix

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add diced onion, carrots, and celery. Sauté 6–8 minutes until softened and fragrant. Mince half the raw garlic and add it in the last minute to avoid bitterness.

3. Build the Broth

Add the chicken stock, bay leaf, rosemary, oregano, and roasted garlic (squeeze the softened cloves out of their skins). Bring to a gentle simmer and let the flavors meld for 15–20 minutes. If you like a clearer broth, skim any foam that rises to the top.

4. Add Chicken & Optional Starch

Stir in shredded chicken and, if using, cooked pasta or rice (add these individually to control texture). Simmer gently 5–8 minutes to warm through. Taste and adjust seasoning — add salt, pepper, and lemon juice. The lemon brightens and brings the “penicillin” lift.

5. Finish & Serve

Remove the bay leaf and rosemary sprig. Ladle soup into bowls, grate Parmigiano-Reggiano on top if desired, and finish with a drizzle of olive oil and a sprinkle of fresh parsley or extra oregano. Serve with lemon wedges to let guests add brightness to taste.

Variations & Customizations

• Spicy Italian Penicillin: Add a pinch of crushed red pepper flakes or a splash of hot sauce.
• Vegetarian version: Use vegetable broth, roasted garlic, cannellini beans for protein, and plenty of herbs.
• Herb-forward: Add fresh basil or a spoonful of chopped parsley and mint for a garden-fresh finish.
• Brothy with greens: Stir in a handful of baby spinach or finely chopped cavolo nero in the last 2 minutes until wilted.

Tips for a Perfect, Healing Bowl

1. Balance lemon and salt: Lemon should brighten but not dominate. Add in small increments and taste as you go.
2. Use good broth: Quality stock makes a huge difference; homemade or low-sodium store-bought are ideal.
3. Roast garlic for depth: Don’t skip the roasted head of garlic — it transforms the flavor profile from medicinal to soulful.
4. Finish with fat: A small knob of butter or a drizzle of extra-virgin olive oil adds silk and satisfies craving for comfort.

Storage & Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3–4 days. Keep any added pasta or rice separate if you prefer to preserve texture; add fresh when reheating. Reheat gently on the stovetop over medium-low heat until just warmed through — avoid boiling vigorously to preserve delicate flavors.

Frequently Asked Questions

Is this soup good for colds?

While no food can cure illness, this soup contains comforting, soothing ingredients (warm broth, garlic, lemon) that can help ease symptoms and support hydration and nutrition during recovery.

Can I make this in an Instant Pot or slow cooker?

Yes — sauté the vegetables using the sauté function in an Instant Pot, add stock and aromatics, pressure cook 10 minutes, then quick-release and add chicken and lemon. For a slow cooker, combine sautéed vegetables, stock, and aromatics; cook on low 4–6 hours and add chicken at the end.

Nutrition (Approximate per serving)

• Calories: 220–300 (depending on chicken quantity and added pasta)
• Protein: 18–26g
• Fat: 8–14g
• Carbohydrates: 8–20g (higher with pasta/rice)

Final Thoughts

This Italian Penicillin Soup strikes a lovely balance between medicinal comfort and culinary pleasure. It’s simple to prepare, forgiving, and infinitely adaptable — use whatever broth, chicken, or greens you have on hand. The roasted garlic and lemon finish make it feel special and restorative at once. When life feels bleak or the weather turns, ladle a bowl, breathe in the herb-scented steam, and let it do a little healing for the body and spirit.

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