Description
This authentic Italian penicillin soup is a traditional healing recipe known for its comforting, restorative qualities. Made with tender chicken, vegetables, delicate pasta, and rich broth, it’s the ultimate Italian comfort soup for colds, flu, or whenever you need nourishment.
Ingredients
1 whole chicken or 2 pounds bone-in chicken pieces
10 cups water or chicken broth
2 carrots, sliced
2 celery stalks, sliced
1 small onion, halved
2 cloves garlic, smashed
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1 tablespoon olive oil
1/2 cup acini di pepe or small pasta
1/4 cup grated Parmesan cheese
Fresh parsley, chopped
Optional: 1 egg (for egg-drop style enrichment)
Instructions
1. Place chicken, water or broth, carrots, celery, onion, garlic, salt, pepper, and olive oil into a large pot.
2. Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes, skimming foam as needed.
3. Remove chicken and shred the meat; discard skin and bones.
4. Return shredded chicken to the pot.
5. Add pasta and cook 8–10 minutes until tender.
6. Optional: Beat egg lightly and slowly drizzle into simmering soup while stirring gently to create silky strands.
7. Taste and adjust seasoning.
8. Serve hot topped with Parmesan cheese and fresh parsley.
Notes
This soup is traditionally served when feeling under the weather.
Add lemon zest for extra brightness and immune support.
Leftovers taste even better the next day.