Italian Penicillin Soup

Italian Penicillin Soup

Introduction

Imagine a steaming bowl filled with golden, aromatic broth that smells of slow-roasted chicken, sweet carrots, and a bright kiss of lemon — a bowl that warms your hands and quietly, insistently, your mood. The Italian Penicillin Soup is just that: comfort in a ladle. The broth is silky with the depth of long simmering, the shredded chicken adds satisfying body, a hit of tomato paste gives subtle umami, and shaved Parmesan with a drizzle of chili oil makes each spoonful sing. Textures alternate between tender shredded meat, soft vegetables, and the occasional toothsome slurp if you add pasta on the side.

This recipe is perfect for rainy evenings, recovery days when you want something soothing and restorative, or when you need an easy centerpiece for a casual family supper. It scales beautifully for gatherings and keeps well for leftovers, making it a reliable weeknight hero. If you love Italian-inspired broths, you might also enjoy a lighter, herby companion like this Italian wedding soup, which shares the same heartwarming spirit.

Dish Snapshot

• Prep Time: 20 minutes active (plus time to chop and gather)
• Cook Time: 2–3 hours simmering for the stock; +20 minutes to finish the soup
• Total Time: 2 hours 20 minutes to 3 hours 20 minutes
• Servings: 8 generous bowls
• Difficulty Level: Easy–Intermediate (mostly hands-off simmering; basic knife skills and skimming)

Nutrition Highlights

Nutrition estimates per serving (approximate; yields about 8 servings):

• Calories: 370 kcal
• Protein: 45 g
• Carbohydrates: 8 g
• Fat: 14 g
• Saturated Fat: 4 g
• Fiber: 1.5 g
• Sodium: ~600 mg (varies with added salt)
• Cholesterol: ~150 mg

Notes on accuracy and sources:

• These nutrition values are estimates derived from standard food composition data such as USDA FoodData Central and adjusted for recipe portions and common ingredient values. For context on recommended sodium, saturated fat, and cholesterol limits, refer to guidance from the CDC and Mayo Clinic. Because this is a homemade broth-based soup, sodium will vary significantly depending on how much salt you add and whether you reduce the stock; taste and adjust conservatively, especially for people monitoring sodium intake.

Perfect For…

• Recovery & Comfort: The warm broth, garlic, and lemon make this an ideal “feel-better” soup after a cold or a long day.
• Weeknight Dinners: Mostly hands-off simmering plus a quick finish makes this easy to fit into busy evenings.
• Casual Gatherings: It presents beautifully in a soup tureen and keeps guests cozy without fuss.
• Seasonal Appeal: Equally welcome in winter for warming and in cooler spring evenings when lemon and parsley brighten the bowl.
• Healthful Balance: High in protein from the chicken, hydrating from the broth, and simple on the stomach — a satisfying, nutrient-forward option.

Method & Process

Ingredients

• 1 whole roasting chicken (about 5 pounds)
• Chicken giblets and neck
• Water (enough to cover the chicken in the pot)
• 1/8 cup whole peppercorns
• 2 bay leaves
• 3 carrots, cut into thirds (for stock)
• 3 celery stalks, cut into thirds (for stock)
• 1 white onion, peeled and halved (for stock)
• 6 garlic cloves (for stock)
• Salt to taste (for stock)
• 1 tablespoon extra virgin olive oil (for sauté)
• 1/2 cup chopped onion (for soup base)
• 1/2 cup chopped celery (for soup base)
• 1/2 cup chopped carrots (for soup base)
• 3 tablespoons fresh chopped garlic (for soup base)
• 3 ounces tomato paste
• 1/2 cup chopped fresh parsley
• Juice of 1 large lemon
• Salt and pepper to taste
• Shaved Parmesan cheese for serving
• Chili crisp or Calabrian chili oil for serving
• Crusty Italian bread for serving
• Optional: cooked pasta on the side (pastina, orzo, or small shapes)

Optional ingredients and substitutions:

• Use bone-in chicken pieces (legs and thighs) if you prefer not to handle a whole bird; reduce total water accordingly.
• For a brighter citrus note, add a strip of lemon zest to the stock and remove before serving.
• Swap Calabrian chili oil for crushed red pepper flakes if you don’t have chili crisp.
• Gluten-free: omit pasta or use gluten-free small pasta when serving.
• Lower-sodium: skip added salt to stock; season individual bowls instead.

Step-by-step instructions

1. Place the whole chicken, neck, giblets, carrots (3 cut into thirds), celery (3 cut into thirds), halved white onion, 6 garlic cloves, 1/8 cup whole peppercorns, 2 bay leaves, 1 tablespoon olive oil, and salt into a large stockpot. Add enough cold water to cover the chicken by about 1 inch.
2. Cover and bring to a boil over medium-high heat. Reduce heat to low and simmer gently for 2–3 hours, skimming foam/impurities with a fine mesh skimmer as needed for a clear broth.
3. Carefully remove the chicken and set it on a cutting board. Strain the broth through a fine mesh sieve into a large bowl or clean pot; discard the solids (or pick the cooked vegetables for another use). Set the strained broth aside.
4. When the chicken is cool enough to handle, pick the meat from the bones and shred it into bite-size pieces. Discard skin and bones (or save the carcass for another batch of stock).
5. In a clean large pot, heat 1 tablespoon olive oil over medium heat. Sauté 1/2 cup chopped onion, 1/2 cup chopped celery, and 1/2 cup chopped carrots until softened, about 6–8 minutes.
6. Add 3 tablespoons fresh chopped garlic and 3 ounces tomato paste; stir and cook for 1–2 minutes until the paste darkens and becomes aromatic — this brings out the tomato’s umami.
7. Pour the strained broth into the pot and bring to a gentle simmer. Add the shredded chicken and 1/2 cup chopped fresh parsley.
8. Simmer for another 20 minutes to let flavors meld. Stir in the juice of 1 large lemon and season with salt and pepper to taste.
9. Serve hot in bowls with shaved Parmesan, a drizzle of chili crisp or Calabrian chili oil, crusty bread, and optional cooked pasta on the side (add pasta to individual bowls or to the pot briefly before serving so it doesn’t overcook).

Practical tips

• Skim foam early and often to keep the broth clear and bright.
• Don’t add lemon too early — acid can dull the clarity of the broth; finish with lemon at the end.
• If you like a richer broth, simmer longer and reduce slightly, but taste as you go to keep salt balanced.
• Reserve some chicken pieces without shredding for guests who prefer larger pieces.

Best Pairings

• With bread and spread: Crusty Italian bread or grilled focaccia and butter or olive oil.
• With small pasta: Serve with pastina or orzo on the side so guests can add it to their bowls; this keeps the broth from becoming starchy if you plan leftovers.
• Cheese & heat: Shaved Parmigiano-Reggiano and a drizzle of chili crisp or Calabrian oil is classic and irresistible.
• Light side salad: A fennel and arugula salad with lemon vinaigrette brightens the meal.
• Use leftovers creatively: If you have extra shredded chicken, it’s perfect for turning into a hearty soup twist like a crockpot tortilla soup; here’s a complementary recipe idea for that purpose: chicken tortilla crockpot soup.

Storing Leftovers

• Room temperature: Do not leave soup at room temperature for more than 2 hours (1 hour if the room is above 90°F); bacterial growth becomes a risk beyond that.
• Refrigeration: Store in airtight containers in the refrigerator for 3–4 days. Keep broth and solids together or separate them (recommended) to control salt and texture when reheating.
• Freezer: Freeze in airtight containers or heavy-duty freezer bags for up to 3 months. Cool the soup to room temperature (but for no longer than 2 hours), then refrigerate and freeze within 24 hours.
• Reheating: Thaw overnight in the fridge if frozen. Reheat gently over medium-low heat until steaming (165°F/74°C internal temperature is a safe reheating target). If adding pasta, cook fresh when reheating or add pre-cooked pasta only briefly to warm to avoid sogginess.

Chef’s Advice

• Bones = flavor: Using the whole bird with neck and giblets gives a deeper, more gelatinous stock that feels luxurious even without much fat.
• Low-and-slow simmer: A gentle simmer (not a rolling boil) preserves clarity and yields a clean yet rich broth.
• Use the tomato paste technique: Briefly caramelizing the tomato paste develops savory depth — don’t skip this step.
• Parmesan rind hack: Toss a parmesan rind into the simmering broth while finishing the soup for added umami; remove before serving.
• Balance acid last: Lemon juice brightens and should be added at the end to preserve its fresh brightness.
• Salt carefully: Homemade stocks concentrate as they reduce. Season light during cooking and adjust at the end.

Fun Flavor Ideas

• Spicy Calabrian Twist: Stir in 1–2 tablespoons Calabrian chili paste to the soup finish and top with extra chili oil for a smoky heat.
• Pastina Nonna Style: Add pastina or orzo to individual bowls rather than the pot, or stir in 1 cup cooked pastina per pot just before serving for a nostalgic, comforting texture.
• Lighter & Herby (lower fat): Use only the breast and reduce added oil; increase parsley, lemon, and add a handful of chopped basil for a brighter bowl.
• Vegetarian “Penicillin” (mushroom-base): Roast a medley of cremini and shiitake mushrooms with thyme, then simmer with vegetable stock, soy or miso paste (for umami), carrots, celery, onion, tomato paste, and finish with lemon and parsley.
• Gluten-Free Option: Omit pasta or use a certified gluten-free small pasta; serve the bread on the side optionally.

All Your Questions Answered

Q: Can I make this without a whole chicken?
A: Yes — use bone-in pieces (legs/thighs) for good flavor. Reduce simmering time slightly and adjust water to cover.

Q: How do I keep the broth clear instead of cloudy?
A: Simmer gently (no rolling boil) and skim foam early on. Straining through a fine mesh sieve after cooking helps keep clarity.

Q: Is this soup freezer-friendly with pasta?
A: It’s best to freeze without pasta; add freshly cooked pasta when reheating to avoid a gummy texture.

Q: I want it healthier — how do I reduce sodium and fat?
A: Omit added salt in the stock, skim fat from refrigerated broth, and use less Parmesan at serving. Taste and finish bowls individually.

Q: Can I make the stock in a slow cooker or Instant Pot?
A: Yes. Slow cooker: 6–8 hours low. Instant Pot: use the poultry setting or manual high pressure for about 45–60 minutes, then natural release. Adjust liquid and straining the same way.

Conclusion

This Italian Penicillin Soup is a soulful, flexible recipe that rewards patience with a deeply flavored broth and satisfying shredded chicken — perfect for healing days, family dinners, or when you simply want something honest and nourishing. If you’d like to compare another take on this classic, check out this detailed Italian Penicillin Soup Recipe for inspiration, or explore a comforting pastina version in the Nonna-style write-up here: Italian Chicken Pastina Soup (aka Italian Nonna’s Penicillin Soup).

If you try it, I’d love to hear how you finished your bowl — share photos and tweaks so we can build a little community around comforting food and real cooking.

Italian Penicillin Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: recipesprintgmail-com
• Total Time: 160 minutes
• Yield: 8 servings 1x
• Diet: Gluten-Free (optional)

Print Recipe

Pin Recipe

Description

A soul-warming Italian soup made with slow-roasted chicken, vegetables, and a touch of lemon for comfort on a rainy day.

---

Ingredients

Scale 1x2x3x

• 1 whole roasting chicken (about 5 pounds)
• Chicken giblets and neck
• Water (enough to cover the chicken)
• 1/8 cup whole peppercorns
• 2 bay leaves
• 3 carrots, cut into thirds
• 3 celery stalks, cut into thirds
• 1 white onion, peeled and halved
• 6 garlic cloves
• Salt to taste
• 1 tablespoon extra virgin olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 3 tablespoons fresh chopped garlic
• 3 ounces tomato paste
• 1/2 cup chopped fresh parsley
• Juice of 1 large lemon
• Salt and pepper to taste
• Shaved Parmesan cheese for serving
• Chili crisp or Calabrian chili oil for serving
• Crusty Italian bread for serving
• Optional: cooked pasta on the side

Cook Mode Prevent your screen from going dark

---

Instructions

1. Place the whole chicken, neck, giblets, carrots, celery, halved onion, garlic, peppercorns, bay leaves, olive oil, and salt into a large stockpot. Add enough cold water to cover the chicken by about 1 inch.
2. Cover and bring to a boil over medium-high heat. Reduce heat to low and simmer gently for 2–3 hours, skimming foam as needed for a clear broth.
3. Carefully remove the chicken and set it on a cutting board. Strain the broth through a fine mesh sieve into a large bowl or pot; discard the solids.
4. When the chicken is cool enough to handle, pick the meat from the bones and shred it into bite-size pieces.
5. In a clean pot, heat olive oil over medium heat. Sauté chopped onion, celery, and carrots until softened, about 6–8 minutes.
6. Add chopped garlic and tomato paste; stir and cook for 1–2 minutes until fragrant.
7. Pour the strained broth into the pot and simmer gently. Add shredded chicken and chopped parsley.
8. Simmer for another 20 minutes. Stir in lemon juice and season with salt and pepper to taste.
9. Serve hot with shaved Parmesan, a drizzle of chili oil, crusty bread, and optional cooked pasta on the side.

Notes

Perfect for recovery and comfort during cold days. The soup scales beautifully for gatherings and keeps well for leftovers.

• Prep Time: 20 minutes
• Cook Time: 140 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 1 bowl
• Calories: 370
• Sugar: 4g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1.5g
• Protein: 45g
• Cholesterol: 150mg