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Italian Penicillin Soup

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A hearty and comforting fusion of traditional Jewish penicillin soup and Italian flavors, combining chicken, pasta, and herbs into a warm, healing bowl.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 6 cups chicken broth
  • 2 cups cooked shredded chicken (rotisserie or leftover)
  • 1 cup small pasta (like ditalini or orzo)
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley, chopped
  • Freshly grated Parmesan cheese for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion, garlic, carrots, and celery. Sauté for 5–7 minutes until vegetables are softened.
  2. Stir in oregano and red pepper flakes (if using), and cook for 1 minute.
  3. Add chicken broth and bring to a boil.
  4. Add the pasta and cook according to package directions until al dente.
  5. Stir in the shredded chicken and cook until heated through, about 3–4 minutes.
  6. Add lemon juice, salt, and pepper to taste.
  7. Remove from heat and stir in fresh parsley.
  8. Ladle into bowls and top with grated Parmesan cheese if desired.

Notes

  • Use gluten-free pasta for a gluten-free version.
  • Rotisserie chicken makes this recipe faster and easier.
  • Adjust spice level by increasing or omitting red pepper flakes.
  • For extra richness, stir in a tablespoon of butter before serving.

Nutrition

Keywords: Italian penicillin soup, chicken soup, comfort food, Italian-American, easy soup recipe

Find it online: https://zesticook.com/italian-penicillin-soup/