Name: Italian Penicillin Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, sliced; 6 cups chicken broth; 1 lb boneless, skinless chicken breasts or thighs; 1 tsp dried oregano; 1 tsp dried basil; 1/2 tsp red pepper flakes (optional); 1 cup small pasta (ditalini or orzo); 1 cup baby spinach or kale; Juice of 1 lemon; Salt and black pepper, to taste; Fresh parsley and grated Parmesan, for garnish

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Why You’ll Love This Recipe

I love that this soup feels cozy and restorative while still tasting vibrant. It has a rich chicken broth base with garlic, onion, and fresh herbs, brightened by lemon juice and a touch of honey and ginger for that restorative “penicillin” feel (minus actual alcohol). It’s simple, gently medicinal, and perfect when I’m craving something soothing during chilly evenings or sniffly days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil
• 1 medium onion, diced
• 4–6 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon dried thyme (or 1 Tbsp fresh chopped)
• 1 teaspoon dried oregano
• 6 cups chicken broth (or vegetable broth for vegetarian option)
• 1 cup chopped carrots
• 1 cup chopped celery
• ½ cup small pasta (like orzo or ditalini) or rice (optional)
• Juice of 1 lemon (about 2–3 Tbsp)
• 1 tablespoon honey (optional, for soothing sweetness)
• Salt and freshly ground black pepper to taste
• Fresh parsley or basil for garnish

Directions

I heat olive oil in a large pot over medium heat, then sauté the diced onion, garlic, ginger, thyme, and oregano until fragrant and translucent—around 3–4 minutes.
I pour in the chicken broth and bring the mixture to a gentle boil.
I add the chopped carrots and celery, reduce heat to a simmer, and cook for about 15 minutes until the vegetables are tender.
If I’m using pasta or rice, I stir it in now and simmer until cooked—about 8–10 minutes for pasta or longer if using rice.
I whisk in the lemon juice and honey, then taste and adjust the seasoning with salt and pepper.
I remove the pot from heat. I ladle the soup into bowls and garnish with fresh parsley or basil.

Servings And Timing

This recipe serves 4 people and takes approximately 35–40 minutes total: about 10 minutes prep and 25–30 minutes cooking time.

Variations

I sometimes swap the pasta for cooked shredded chicken or beans for added protein.
For a vegetarian version, I use vegetable broth and omit honey or replace it with maple syrup.
To make it heartier, I add small chunks of potato or butternut squash when simmering the vegetables.
I occasionally include a pinch of turmeric for extra warmth and color.
For a spicier kick, I stir in a pinch of crushed red pepper flakes.

Storage/Reheating

I let leftovers cool before storing in an airtight container in the refrigerator for up to 3 days. When reheating, I warm gently on the stovetop, adding a splash of broth if it thickened. If I’m freezing extras, I freeze without pasta or rice, then stir them in fresh when reheating.

FAQs

1. What makes it a “penicillin” soup?

I call it “penicillin” soup because of the soothing combination of garlic, ginger, lemon, and honey—ingredients often associated with home remedies for colds and congestion.

2. Can I skip the pasta or rice?

Yes—I often leave out pasta or rice and just enjoy it as a broth‑based healing soup. It’s lighter and easier to digest.

3. How can I adjust the flavor if it’s too acidic?

If the soup tastes too lemony, I add a bit more honey or cooking sweet veggies like carrots or grated sweet potato to balance it.

4. Can I make this vegan or vegetarian?

Absolutely. I swap in vegetable broth and use maple syrup or a plant‑based sweetener instead of honey.

5. Is it okay to freeze this soup?

Yes. I freeze the soup without any cooked pasta or rice—just thaw and warm gently later, stirring in fresh grains or noodles before serving.

Conclusion

I find Italian Penicillin Soup both comforting and invigorating—perfect when I want a bowl of warmth, flavor, and gentle nourishment. It’s easy to make, adapt, and enjoy any time I need a little culinary comfort care.