Name: Italian Penicillin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 to 1¼ lb boneless (skinless chicken breasts or thighs, diced); 1 to 2 tbsp olive oil; 1 medium onion (finely chopped); 2 to 3 garlic cloves (minced); 2 carrots (sliced); 2 celery stalks (sliced); 6 cups chicken broth; 1 to 2 bay leaves; 1 tsp dried thyme or Italian seasoning; Zest and juice of 1 lemon; Salt and freshly ground black pepper (to taste); Optional: chopped parsley or fresh herbs for garnish

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There are few things as comforting as a warm bowl of soup on a chilly day, and Italian Penicillin Soup hits all the right notes. This soup combines tender chicken with the bright zing of fresh lemon and a bouquet of herbs, delivering a soothing yet vibrant flavor profile that feels like a cozy hug in a bowl.

Whether you’re under the weather or simply craving something wholesome and satisfying, this rustic Italian-inspired soup balances hearty vegetables and protein with refreshing citrus, making it a perfect meal for lunch or dinner. Its simplicity and depth of flavor make it a family favorite and a versatile addition to your kitchen repertoire.

Why You’ll Love This Recipe

The bright lemon juice and zest add a refreshing lift that brightens the entire soup.
Simple ingredients come together quickly for a nutritious meal that comforts and revitalizes.
Flexible vegetable and herb options allow you to customize the soup to your preferences.

Ingredients

Boneless, skinless chicken breasts or thighs (450–550 g): Provides tender, lean protein that is easy to cook and absorb flavors from the broth.
Olive oil (1–2 tbsp): Used for sautéing vegetables, adds subtle richness, and builds the soup’s foundation.
Medium onion, finely chopped: Adds sweetness and depth as it softens during sautéing.
Garlic cloves, minced (2–3): Brings aroma and a mild pungency that enhances savory elements.
Carrots, sliced (2 medium): Adds natural sweetness, texture, and vibrant color to the soup.
Celery stalks, sliced (2 medium): Contributes a mild bitterness and crunch for balanced flavor.
Chicken broth (6 cups): The savory liquid base that carries all other flavors beautifully.
Bay leaves (1–2): Impart subtle earthy and herbal notes during simmering.
Dried thyme or Italian seasoning (1 tsp): Provides fragrant herbal complexity and classic Italian aroma.
Lemon zest and juice of 1 lemon: The signature citrus component that brightens and lightens the soup.
Salt and freshly ground black pepper, to taste: Essential for seasoning and balancing flavors.
Optional: chopped parsley or fresh herbs for garnish: Adds a fresh, colorful finishing touch and additional flavor dimension.

Instructions

Heat Olive Oil and Sauté Aromatics

Begin by warming olive oil in a large soup pot over medium heat. Add the chopped onion, carrots, and celery, cooking gently until the vegetables soften, about 5 to 7 minutes. This step builds a fragrant base, releasing the sweet and savory flavors that define the soup.

Then, add minced garlic and cook for another minute until the aroma blooms, ensuring the garlic does not burn to avoid bitterness.

Cook the Chicken

Add the diced chicken pieces to the pot and lightly season with salt and freshly ground black pepper. Sauté until the chicken is opaque and no longer pink on the outside, which seals in juices and helps develop flavor.

This quick browning step adds texture and prevents the meat from becoming rubbery when simmered.

Add Broth, Bay Leaves, and Thyme

Pour in the chicken broth, gently stirring to combine with the sautéed ingredients. Add the bay leaves and dried thyme or Italian seasoning to infuse the soup with subtle herbal undertones during simmering.

Bring the mixture to a gentle boil to start melding all the flavors together.

Simmer Until Vegetables Are Tender

Lower the heat and let the soup simmer uncovered for 15 to 20 minutes. This slow simmering softens the carrots and celery fully and allows the chicken to cook through and absorb the broth’s flavor.

Simmering also concentrates the soup’s taste, giving it a rich, comforting quality.

Finish with Lemon Zest and Juice

Turn off the heat and stir in the fresh lemon zest and juice. This bright citrus lift balances the richness of the broth and adds a refreshing zing that enlivens the entire dish.

Taste and adjust the seasoning with additional salt and pepper as needed to suit your preference.

Serve and Garnish

Ladle the soup into warm bowls and garnish with chopped parsley or your choice of fresh herbs. The garnish not only adds color but complements the soup’s fresh flavors.

Serve immediately to enjoy the perfect harmony of comforting warmth and invigorating citrus notes.

You Must Know

Lemon juice and zest give this soup its signature bright flavor—start with less and increase to taste.
For extra heartiness, try adding diced potatoes or fresh spinach during the simmering stage.
Fresh thyme or basil can be swapped for dried herbs if available, for enhanced aroma.
This soup pairs wonderfully with crusty artisan bread or crunchy crackers to soak up the broth.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to preserve the delicate lemon flavors. You can also freeze the soup for up to 2 months; thaw overnight before reheating.

Serving Suggestions

Serve this soup as a nourishing lunch or a comforting dinner entrée. Pair it with warm, crusty bread and a light green salad to round out the meal. A splash of extra lemon juice at the table can brighten individual portions further.

Professional Tips

Use bone-in chicken thighs for richer flavor if time allows, removing bones before serving.
To add depth, consider sweating the vegetables slowly over low heat rather than sautéing on high.
Reserve some lemon zest to sprinkle on top at serving for a fresh, vibrant aroma boost.

FAQs

Can I make this soup vegetarian?: Absolutely! Substitute vegetable broth for chicken broth and use tofu or extra vegetables as protein. Adjust seasoning accordingly.
What kind of chicken is best for this soup?: Boneless, skinless chicken breasts or thighs both work well; thighs are juicier and more flavorful, breasts give a leaner option.
Can I prepare this soup ahead of time?: Yes, it tastes just as good reheated and flavors often deepen after resting overnight in the fridge.
How can I increase the soup’s heartiness?: Add diced potatoes, cooked pasta, or leafy greens like spinach during the simmering phase to boost texture and nutrition.
Is it possible to use fresh herbs instead of dried?: Fresh herbs can be used—add them near the end of cooking to preserve their bright flavors and aroma.
Can I use store-bought broth?: Yes, high-quality store-bought broth works fine and saves time without sacrificing flavor.
What sides pair well with Italian Penicillin Soup?: Crusty bread, garlic bread, or a simple mixed greens salad are excellent accompaniments that complement this light yet flavorful soup.