When it comes to comfort food, nothing compares to a steaming bowl of Italian Penicillin Soup. Known as “Brodo di Pollo,” this nourishing soup has been passed down through generations as the ultimate cure-all for colds, chilly days, and cozy family dinners.
With tender shredded chicken, hearty vegetables, and delicate pasta swimming in a rich, herb-infused broth, this soup is the definition of home-cooked goodness.
What makes this recipe extra special is its simplicity—wholesome ingredients come together effortlessly to create a deeply flavorful, soul-warming dish.
Whether you’re fighting off a cold or just craving a taste of classic Italian comfort, this soup will bring warmth and healing to your table.
Ingredients
Here’s everything you’ll need to make this nourishing Italian Penicillin Soup:
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 8 cups chicken broth (homemade or store-bought)
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 boneless, skinless chicken breasts (or thighs for extra flavor)
- 1 cup small pasta (ditalini, orzo, or pastina)
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Fresh thyme or grated Parmesan cheese for garnish (optional)
Instructions
Making this classic Italian soup is easy and rewarding. Follow these steps:
- Sauté the aromatics:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent. - Build the broth:
Pour in the chicken broth and add the bay leaves, dried oregano, dried thyme, salt, and black pepper. Stir to combine and bring the broth to a gentle simmer. - Cook the chicken:
Carefully place the chicken breasts (or thighs) into the simmering broth. Cover the pot and let the chicken cook for about 20 minutes, or until it is fully cooked and tender. Remove the chicken from the pot and set it aside to cool slightly. - Cook the pasta:
While the chicken is cooling, add the small pasta to the broth and let it cook according to the package instructions, usually 8–10 minutes, until tender. - Shred the chicken:
Using two forks, shred the cooked chicken into bite-sized pieces. Discard any bones if using bone-in chicken. Return the shredded chicken to the pot and stir to combine. - Finish with freshness:
Stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning as needed. If you like a richer broth, you can drizzle in a little extra olive oil before serving. - Serve and enjoy:
Ladle the hot soup into bowls and garnish with fresh thyme or grated Parmesan cheese for an extra touch of flavor. Serve with crusty bread for the ultimate comforting meal.
Tweaks and Additions
Want to personalize your Italian Penicillin Soup? Here are some delicious ways to tweak the recipe:
- Make it heartier:
Add a can of drained cannellini beans to introduce a creamy texture and extra protein, making the soup even more satisfying. - Use homemade broth:
If you have time, simmer a whole chicken with onions, garlic, celery, and carrots for a few hours to create a rich, deeply flavorful homemade broth that elevates the entire dish. - Add leafy greens:
Stir in a handful of fresh spinach, kale, or escarole during the last few minutes of cooking. These greens will add nutrients, color, and an earthy depth of flavor to the broth. - Go gluten-free:
Swap the pasta for cooked rice, quinoa, or a gluten-free pasta alternative to accommodate dietary restrictions without sacrificing texture or heartiness. - Boost the umami:
Drop a Parmesan cheese rind into the broth while it simmers. This imparts a subtle, savory richness that enhances the overall depth of flavor. Just remember to remove the rind before serving. - Kick up the spice:
A pinch of red pepper flakes or a dash of hot sauce can add just the right amount of heat for those who love a little spice in their comfort food. - Make it creamy:
Stir in a splash of heavy cream or a dollop of mascarpone cheese at the end of cooking for a luxurious, velvety texture that adds an indulgent touch.
Nothing soothes the soul quite like a bowl of homemade Italian Penicillin Soup. Whether you’re making it to ward off a cold or just to enjoy a comforting meal, this recipe is sure to become a favorite in your home.
Have you tried making this soup? What are your favorite ways to customize it? I’d love to hear your thoughts in the comments below!