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Nonna’s Italian Penicillin Soup Recipe

Nonna’s Italian Penicillin Soup Recipe

Sara Collins
The Nonna’s Italian Penicillin Soup Recipe is a warm, healing, and comforting soup. It is full of vegetables, herbs and rich chicken flavor. Many families love this soup for colds or cozy meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 6
Calories 220 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 3 medium carrots sliced
  • 2 celery stalks sliced
  • 1 large potato diced
  • 6 cups chicken broth
  • 2 cups cooked shredded chicken
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • 1 teaspoon salt adjust to taste
  • 1 tablespoon fresh lemon juice
  • ¼ cup chopped fresh parsley
  • Optional: ¼ teaspoon red pepper flakes

Instructions
 

Heat the Olive Oil

  • Place a large soup pot on medium heat. Add olive oil and let it warm. This will cook the vegetables and release their flavors.

Cook Onion and Garlic

  • Add chopped onion and minced garlic. Stir for 2–3 minutes until the onion becomes soft and fragrant.

Add Carrots, Celery, and Potato

  • Add sliced carrots, celery and diced potato. Stir gently to combine with onion and garlic. Cook for 5 minutes to start softening the vegetables.

Pour in Chicken Broth

  • Add chicken broth to the pot. Stir to combine. Bring the soup to a gentle boil over medium heat.

Add Herbs and Seasoning

  • Add oregano, thyme, salt, black pepper and optional red pepper flakes. Stir well to mix the flavors into the broth.

Simmer the Soup

  • Reduce heat to low. Cover the pot and simmer for 20 minutes until the vegetables are tender and soft.

Add Shredded Chicken

  • Add cooked shredded chicken to the soup. Stir gently. Simmer for another 10 minutes so the chicken absorbs the flavors.

Finish with Lemon and Parsley

  • Remove the soup from heat. Stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning as needed.

Serve Warm

  • Ladle the soup into bowls and serve immediately. Enjoy the comforting warmth and healing flavors of Nonna’s Italian Penicillin Soup.

Notes

  • Use fresh chicken for best flavor.
  • Chop vegetables evenly for consistent cooking.
  • Simmer gently to keep chicken tender.
  • Add lemon juice at the end for a bright taste.
  • Optional red pepper adds a gentle heat.
  • Store leftovers in the fridge for up to 3 days.
  • Freeze extra soup for up to 2 months.
Keyword Nonna’s Italian Penicillin Soup Recipe