Amazing penicillin soup in just 30 minutes

Hi, I’m Alex, and I’m so glad you’re here. You know those days, right? The ones where you just need the world to pause, and the only cure is something warm and restorative? When I get that familiar tickle in my throat or just need something gentle for my stomach, I immediately turn to this recipe. We call it Italian Penicillin Soup, and trust me, it earns that nickname. It’s my absolute go-to comforting meal when I’m feeling unwell. Forget fancy meals; this soup, packed with bright lemon and tiny pastina, is pure, liquid reassurance. It comes together quicker than you can say ‘feel better’!

Why This Italian Penicillin Soup Is Your New Go-To Comfort Soup Recipes

When you’re feeling less than 100%, you don’t need a complicated culinary project. You need something fast, soothing, and effective, which is exactly what this Italian Penicillin Soup delivers! This stops being just dinner and starts feeling like genuine medicine in a bowl. It’s one of the best comfort soup recipes I have perfected over the years for myself and my family.

What makes this specific penicillin soup different from your standard chicken noodle? For me, it’s the focus on brightness and simplicity. It has quickly become my default for quick sick day meals when cooking energy is zero.

• It’s incredibly fast—you’re looking at maybe 30 minutes total, tops.
• The combination of garlic and fresh lemon juice really cuts through congestion and feels deeply restorative.
• It’s light enough for an upset stomach but still hearty enough to feel like a proper meal.

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Gathering Ingredients for Your Soothing Penicillin Soup Recipes

Goodness, this is the best part about this recipe—it requires such simple stuff you probably already have! When you are sick, you don’t want to run to the specialty store. We are using basic items to create a magical healing effect. Remember, for the best penicillin soup flavor, please don’t skimp on the broth quality. If you can make homemade, do it! If not, grab the best quality chicken broth you can find.

Here is exactly what you need to pull together this bowl of wellness:

• You need 6 cups of chicken broth.
• Grab 1 cup of shredded cooked chicken. Leftovers work perfectly here!
• 1/2 cup of pastina pasta—those tiny stars or little tubes are ideal for sick tummies.
• 1 medium carrot, and I mean finely diced so it melts away.
• 1 celery stalk, also finely diced.
• 2 cloves of garlic, minced up nice and small.
• 1 tablespoon of olive oil to get things started.
• 1/4 cup of fresh lemon juice—this is non-negotiable for that bright tang!
• 1 teaspoon of dried oregano.
• Salt and black pepper to taste.
• And just some fresh parsley, chopped, for a little color at the end.

How to Prepare the Best Italian Penicillin Soup Step-by-Step

This recipe is such a weeknight healing meals MVP because it takes almost no brainpower to execute! Since we want maximum flavor extraction without any harshness, technique really matters here, even in such a simple broth based soup recipe. Just follow my lead, and you’ll have the best bowl of penicillin soup ready in no time.

Sautéing Aromatics for Your Penicillin Soup

First things first, get that olive oil warming up in your biggest pot or Dutch oven over medium heat. Throw in your finely diced carrot and celery stalk. You want these to soften up nicely, so let them go for about 5 minutes—don’t rush this, they need to relax! Once they are getting tender, add in your minced garlic and the dried oregano. Set a timer for 1 minute here! We are just waking up the garlic and oregano; if it browns, it gets bitter, and we absolutely do not want bitter penicillin soup broth!

Simmering the Broth and Cooking Pastina Soup When Sick

Time to build that beautiful base! Pour in all 6 cups of chicken broth and crank up the heat until it hits a rolling boil. Once it’s bubbling happily, toss in your 1/2 cup of pastina pasta. This is where you check the box for real comfort food: cook that little pasta until it’s perfectly al dente, which is usually just 6 to 8 minutes—always trust the package directions more than me here!

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Finishing Touches for Your Lemon Garlic Soup

Once the pasta is cooked, stir in your 1 cup of shredded cooked chicken and let it heat through for about 2 minutes. Now, here is the expert move for this penicillin soup: take the whole pot completely off the burner! You want the heat off before you add the citrus. Gently stir in that 1/4 cup of fresh lemon juice. This keeps the lemon bright and zesty, which is key to that healing flavor. Finish by seasoning generously with salt and pepper until it tastes just right for you. Ladle it into bowls and sprinkle with fresh parsley. Enjoy that instant boost of feel better food!

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Expert Tips for Perfect Penicillin Soup Success

Even though this is a truly simple recipe, a few little tricks move it from being just “okay” soup to being legendary broth based soup recipes. Since we’re aiming to feel better, every little bit helps in naturally boosting immunity recipes, right?

The biggest thing I want you to remember, especially if you plan on making a double batch, is the pasta situation. Pastina is lovely when fresh, but if you plan on making this a freezer friendly soup idea, cook the pasta separately! When you freeze soup with pasta already in it, it gets mushy and weird when you reheat it. Totally ruins the texture.

So, here’s the plan: freeze the broth, veggies, and chicken mixture without the pastina. When you’re ready to eat, reheat the broth mixture, bring it to a boil, and then cook your pastina fresh for just 7 minutes before serving. That keeps every spoonful perfect. Also, if you have fresh ginger on hand, adding just about a half-inch knob, thinly sliced, right when you add the broth, gives a lovely warmth that’s amazing when you’re congested!

Ingredient Notes and Substitutions for This Easy Healing Soup

I really designed this easy healing soup to be adaptable because when you’re sick, the last thing you need is a grocery scavenger hunt! Remember our philosophy here at Pure Cooking Joy: approachable for all. If you don’t have pastina, don’t panic. Any tiny pasta shape works beautifully in this penicillin soup; think Israeli couscous, tiny alphabet shapes, or even orzo if that’s what you have ready to go.

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For my vegetarian friends who still need that immune boost, you absolutely can swap in a high-quality vegetable broth. It won’t have the same chicken-based depth, but it works wonderfully with the garlic and lemon. If you do that, you’ll want to swap the shredded chicken for something textured like white beans or perhaps some finely shredded sauteed mushrooms to give it body. This recipe is flexible, so use what you have!

Serving Suggestions for Your Hearty Comfort Food

When you’re tucking into a big, warm bowl of this amazing Italian penicillin soup, you don’t want anything too heavy standing in the way of your recovery, right? Because this soup has that wonderful bright lemon kick, we want pairings that complement that freshness without weighing you down. This is pure feel better food!

My first suggestion, always, is some excellent crusty bread. Tear off chunks of Italian loaf for dipping right into that savory broth. It’s perfect for soaking up every last drop of the lemon garlic goodness. If you want something that feels a little more substantial but is still light and zesty, try pairing a small bowl of this with a chopped salad. I really love making a simple version of my Grinder Salad because the crunch contrasts so nicely with the soft pastina.

Storage and Reheating Instructions for Penicillin Soup

The wonderful thing about this penicillin soup is that it actually tastes even better the next day—the flavors of the oregano and garlic really deepen overnight. If you have leftovers, you can store them right in the pot or transfer them to an airtight container. They’ll keep perfectly well in the fridge for about 3 to 4 days. Just make sure it cools down quickly before you put it away!

Now, let’s talk about reheating, because this is crucial, especially if you were in a hurry and cooked the pastina right in the pot. If you cooked the pasta in the soup, when you reheat it, that pasta is going to soak up all the broth and get very swollen. You might end up with something closer to risotto than soup! If that happens, don’t worry. Just add a splash or two of extra broth or water while reheating on the stove until you get that glorious liquid consistency back.

If you followed my advice and cooked the pastina separately, reheating is a breeze! Just heat the broth mixture gently on the stovetop, and then stir in the cooked pasta right before you serve it. Remember, if you want to make this a true freezer friendly soup idea, leave the pasta out entirely before you freeze the broth base. It keeps beautifully for months this way!

Frequently Asked Questions About Penicillin Soup

I always get so many questions when people come to this recipe, which makes sense! It’s such a classic, and people want to make sure they get that perfect, restorative bowl. Here are a few things I hear most often about making this Italian penicillin soup.

Why is this called “Penicillin Soup”?

It’s a totally unofficial nickname, but a fantastic one! It comes from the Italian concept of ‘medicine food’ or ‘feel better food.’ Because this soup is light, easy to digest, packed with garlic and lemon, and wonderfully nourishing, it became the standard Italian-American remedy passed down for colds and stomach bugs for generations. It provides comfort while feeling intensely restorative.

Can I add ginger or other immune boosters?

Yes, absolutely! While the traditional simplicity is nice, I encourage you to boost it if you’re feeling run down. A small knob of fresh ginger, thinly sliced, added right when you add the broth is amazing for a cold. If you are dealing with an upset stomach, though, I’d stick to just the lemon and keep the ginger out.

What is the best broth to use for this soothing soup recipe?

Honestly, your penicillin soup is only as good as its base. If you have homemade chicken broth, use that! It provides the best depth of flavor and nutrition. If buying, look for low-sodium options so you can control the salt level when you season it at the end. A simple, clear chicken broth works better than anything thicker for this specific recipe.

Can I make this a vegetarian soup for colds and flu?

You certainly can! Since the richness comes from the chicken, if you switch to high-quality vegetable broth, you lose a bit of the hearty factor. To compensate, try adding a can of drained cannellini beans along with your veggies to boost the protein and make it feel more like one of the comfort soup recipes you crave.

Nutritional Estimates for This Classic Comfort Food Recipes

I always get asked about the nutritional side of things, especially when we’re talking about something that feels this comforting and restorative! While I focus on the pure joy of cooking and flavor here at Pure Cooking Joy, I know some of you like to track macros, so here is the typical estimate for one serving of this Italian Penicillin Soup.

Keep in mind these numbers are based on the ingredients listed above—using standard chicken broth and the measurements provided. Since we are all cooking a little differently in our kitchens, please treat these as a good starting point rather than exact science!

• Serving Size: 1.5 cups
• Calories: 210
• Fat: 5g
• Saturated Fat: 1g
• Protein: 21g
• Carbohydrates: 20g
• Fiber: 2g
• Sugar: 3g
• Sodium: 650mg (This can vary wildly based on your broth choice!)

It’s amazing how much protein you get in this light broth based soup recipe! It’s packed with goodness, making it a truly nourishing meal when you need that little break from heavier foods.

Italian Penicillin Soup: The Ultimate Comfort for Colds and Upset Stomach

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Hi, I’m Alex, and I’m so glad you’re here. When you need a healing hug in a bowl, make this Classic Italian Penicillin Soup. Ready fast, this recipe features tender chicken, bright lemon, and pastina pasta in a soothing broth. It is the best soup for colds and a comforting meal when you feel unwell.

• Author: purejoyalex
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 min
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

• 6 cups chicken broth
• 1 cup shredded cooked chicken
• 1/2 cup pastina pasta
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 cup fresh lemon juice
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced carrot and celery. Cook until softened, about 5 minutes.
2. Add the minced garlic and dried oregano to the pot. Cook for 1 minute until fragrant. Do not let the garlic brown.
3. Pour in the chicken broth. Bring the mixture to a boil.
4. Add the pastina pasta to the boiling broth. Cook according to package directions, usually 6 to 8 minutes, until al dente.
5. Stir in the shredded cooked chicken. Heat through for about 2 minutes.
6. Remove the pot from the heat. Stir in the fresh lemon juice.
7. Season the soup with salt and black pepper to your taste.
8. Ladle the soup into bowls and garnish with fresh chopped parsley before serving. This is a quick sick day meal you will feel good eating.

Notes

• You can easily make this a freezer friendly soup idea by omitting the pasta, cooking it separately, and adding it back when reheating.
• For a richer flavor, use homemade broth. This builds depth of flavor in your broth based soup recipe.
• If you do not have cooked chicken, you can poach 1 chicken breast in the broth until cooked, then shred it before adding it back.

Nutrition

• Serving Size: 1.5 cups
• Calories: 210
• Sugar: 3
• Sodium: 650
• Fat: 5
• Saturated Fat: 1
• Unsaturated Fat: 4
• Trans Fat: 0
• Carbohydrates: 20
• Fiber: 2
• Protein: 21
• Cholesterol: 35