1. Simmer the Broth
In a large pot, combine chicken broth, chicken thighs, garlic, and Parmesan rind (if using).
Bring to a gentle simmer over medium heat. Cook for 15–20 minutes, until chicken is cooked through.
Remove chicken, shred meat, and discard bones/skin. Return meat to the pot.
2. Cook the Pasta
Add pasta to the broth. Simmer for 8–10 minutes, or until al dente (stir occasionally).
⏱️ Don’t overcook—pasta swells in broth!
3. Finish with Greens & Lemon
Stir in spinach or kale and cook 1–2 minutes until wilted.
Remove pot from heat. Stir in lemon zest, lemon juice, olive oil, red pepper flakes, and black pepper.
Taste and adjust—it should be bright, savory, and deeply comforting.
4. Serve with Love
Ladle into bowls. Top with fresh parsley, a drizzle of olive oil, and grated Parmesan.
💡 No Parmesan rind? Add 1 tbsp nutritional yeast or a splash of white wine for depth.
Tips for Authentic Flavor
- Use bone-in chicken—it adds collagen and richness broth alone can’t match.
- Fresh lemon is non-negotiable—bottled juice lacks brightness.
- Don’t boil after adding lemon—heat dulls its zing.
- Make it ahead: Cook broth and chicken; add pasta and lemon just before serving (pasta gets mushy).
- Boost immunity: Add a pinch of turmeric or ginger with the garlic.
Serving Suggestions
- Classic cure: With crusty bread for dipping
- Light meal: Add white beans for extra protein
- Cold-day comfort: Serve with a side of garlic toast
- Post-illness nourishment: Pair with a simple arugula salad
Frequently Asked Questions (FAQs)
Q: Can I use rotisserie chicken?
A: Yes! Skip the simmering step—add shredded chicken in the last 5 minutes to warm through.
Q: Is this gluten-free?
A: Easily! Use GF pasta (like Jovial or Barilla GF).
Q: Why is it called “Italian Penicillin”?
A: It’s a loving nickname—like Jewish penicillin (chicken soup)—for its healing, restorative powers.
Q: Can I make it vegetarian?
A: Yes! Use veggie broth, white beans, and skip the chicken. Add mushrooms for umami.
Q: Can I freeze it?
A: Without pasta—yes! Freeze broth base, then add fresh pasta and lemon when reheating.
Final Thoughts: Food as Medicine, Made with Love
Italian Penicillin Soup isn’t about curing illness—it’s about nourishing the whole person. With its golden broth, lemony spark, and tender greens, it’s a reminder that the best remedies are often found in the kitchen, not the pharmacy.
So the next time you’re feeling run down—or just need a bowl of pure comfort—simmer this soup. One spoonful, and you’ll feel the warmth of Nonna’s kitchen, no matter where you are.
Made this and felt the healing power? I’d love to hear how it turned out! Did you add kale? Use orzo? Share your healing bowl in the comments below—or tag me on social. And if someone you love is under the weather, send them this recipe. Sometimes, the best care comes in a bowl. 🍋🧄✨💛
