There’s something deeply comforting about a bowl of soup that feels like a warm hug. Italian Penicillin Soup is exactly that—a recipe that combines healing ingredients like garlic, ginger, and lemon with hearty chicken and vegetables, making it a go-to for cold days or when you need a little extra care.

One rainy afternoon, I remember sitting by the window, the soft patter of rain blending with the gentle simmer of this soup on the stove. The aroma of garlic and ginger filled the kitchen, mingling with the fresh scent of lemon zest. As I ladled a steaming bowl, the warmth seeped into my hands, inviting me to slow down and savor the moment. Each spoonful was a melody of flavors, the tender chicken and fresh herbs creating a balance that felt both nourishing and revitalizing. It’s that kind of recipe that doesn’t just feed the body but also soothes the soul.

Combines fresh, immune-boosting ingredients for natural comfort
Hearty and satisfying with tender chicken and wholesome vegetables
Brightened with a splash of lemon for a refreshing twist
Simple to prepare but rich in flavor, perfect for busy days
Ideal for chilly afternoons or when you need a little pick-me-up

Even if you’re new to making soups from scratch, this recipe feels approachable and rewarding. It’s the kind of dish you can trust to lift your spirits without fuss.

Italian Penicillin Soup

Print Recipe

A comforting and healing Italian-inspired soup combining soothing ingredients like garlic, ginger, and lemon with hearty chicken and vegetables, perfect for cold days or when feeling under the weather.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4

Ingredients

Scale

2 tablespoons olive oil
1 medium yellow onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 medium carrots, peeled and diced
2 celery stalks, diced
1 medium potato, peeled and diced
6 cups low-sodium chicken broth
1 cup cooked shredded chicken breast
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
Juice of 1 lemon
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley

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Instructions

Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5 minutes until translucent.
Add the minced garlic and grated ginger, and cook for 1 minute until fragrant.
Add the diced carrots, celery, and potato to the pot, stirring to combine.
Pour in the chicken broth and add the dried oregano, dried thyme, and bay leaf.
Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes, or until the vegetables are tender.
Remove the bay leaf from the soup.
Add the cooked shredded chicken to the pot and heat through for 5 minutes.
Stir in the lemon juice and season with salt and freshly ground black pepper to taste.
Remove the pot from heat and sprinkle the chopped fresh parsley over the soup before serving.

FAQ

Can I use leftover chicken for this soup?
Absolutely! Leftover cooked chicken works perfectly and adds convenience.

Is this soup freezer-friendly?
The potato and chicken textures don’t freeze well, so it’s best enjoyed fresh and stored in the fridge for a few days.

Can I adjust the herbs?
You can personalize the oregano and thyme amounts or swap with fresh herbs if you prefer.

What if I want it spicier?
Adding a pinch of crushed red pepper flakes during cooking can give it a gentle kick.

There’s something special about a recipe that invites you to slow down, to breathe in comforting scents, and to savor each bite. Italian Penicillin Soup is just that kind of meal—simple, healing, and utterly satisfying. When the weather turns cold or you feel the need for a little care, this soup is ready to warm you from the inside out.