Italian Penicillin Soup

Italian penicillin soup is what I reach for when the sniffles hit or I just need something soul-soothing after a long day. The first time I made it I had no idea it would become a staple in my kitchen. I was under the weather craving warmth but bored of plain broth and I threw together garlic herbs white beans and shredded chicken in a way that just clicked. The result was so comforting and deeply flavorful it’s been my go-to ever since.

Every time I make it I feel like I’m reviving a little old-world tradition in my modern kitchen. The garlic and onions sizzle gently as they release their aroma while the broth slowly infuses with herbs and tender chicken. It’s rustic wholesome and tastes like something a grandmother would swear by whether you’re sick or simply need a little comfort in a bowl.

Ingredients

Here’s what I use to create this healing and hearty bowl.

• Shredded chicken – Provides protein and makes the soup hearty and comforting.
• Cannellini beans – Adds creaminess and body to the broth without dairy.
• Onion – Builds the savory backbone of the soup.
• Garlic – Gives the soup a rich warm aroma and flavor.
• Olive oil – Helps sauté the aromatics and brings depth to the soup.
• Chicken broth – The healing liquid base filled with flavor.
• Fresh parsley – Adds brightness and freshness right before serving.
• Italian seasoning – A simple blend of herbs that ties everything together.
• Salt and black pepper – To enhance and balance all the flavors.

Tools You’ll Need

• Large pot or Dutch oven – Ideal for building flavor and simmering the soup evenly.
• Cutting board and knife – For prepping the onions, garlic, and parsley.
• Ladle – For scooping generous portions into bowls.
• Wooden spoon – Great for stirring and gently combining ingredients.
• Can opener – To open those creamy white beans with ease.

Instructions

Step 1:

I start by heating olive oil in a large pot over medium heat. Once it’s warm I sauté the diced onions until they’re soft and translucent.

Step 2:

Next, I add in the minced garlic and cook it just until fragrant—about 30 seconds. I don’t let it brown so it doesn’t turn bitter.

Step 3:

I pour in the chicken broth and bring it to a gentle simmer. Then I stir in the shredded chicken and cannellini beans.

Step 4:

I season everything with Italian herbs, salt, and black pepper. Then I let it simmer uncovered for about 15-20 minutes so the flavors really come together.

Step 5:

Right before serving I stir in freshly chopped parsley and give it a final taste test for seasoning.

Step 6:

I ladle the soup into warm bowls and sprinkle a little more parsley or a touch of Parmesan on top if I’m feeling fancy.

Tips

If I have a leftover chicken carcass I simmer it for the broth first—it makes everything richer.

You can blend a cup of the beans before adding for an even creamier texture without any cream.

I sometimes toss in a handful of tiny pasta or cooked rice to bulk it up for hungry guests.

Ways to Serve

With crusty Italian bread or garlic toast on the side.

Topped with grated Parmesan or a drizzle of olive oil.

Paired with a crisp green salad for a balanced meal.

In a thermos for a comforting lunch on the go.

Frequently Asked Questions

Can I freeze Italian Penicillin Soup?

Yes! It freezes beautifully. I just cool it first and store in individual containers for quick grab-and-heat meals.

Can I use canned chicken in Italian Penicillin Soup?

You can in a pinch but I find that freshly cooked or rotisserie chicken gives the best texture and flavor.

How long does Italian Penicillin Soup last in the fridge?

It keeps well for up to 4 days in a sealed container. The flavors deepen even more by day two!

See You in the Kitchen

I hope you try this Italian Penicillin Soup soon especially the next time you need something warm and healing. It’s one of those simple yet powerful recipes I always return to and I’d love to hear what you think or how you make it your own.

Happy Cooking!

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