Go Back

Italian Penicillin Soup

A hearty, immune-boosting soup with chicken, garlic, ginger, and fresh herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Soup
Cuisine: Comfort Food, Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Broth Base
  • 2 tbsp olive oil
  • 2 cloves garlic finely minced
  • 1 inch fresh ginger peeled and grated
  • 2 leeks sliced thin
  • 4 cups chicken broth
  • 1 piece Parmesan rind
  • 2 cups shredded cooked chicken smoked or roasted
Vegetables & Aromatics
  • 2 carrots diced
  • 2 stalks celery diced
  • 1 small onion finely chopped
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary chopped
  • 1 leaf bay leaf
Finishing & Garnish
  • 1 tbsp lemon juice fresh
  • salt to taste
  • black pepper freshly ground, to taste
  • fresh parsley chopped, for garnish

Equipment

  • Soup pot
  • Cutting board
  • Chef’s knife
  • Wooden spoon

Method
 

  1. Heat olive oil in a soup pot over medium heat. Sauté garlic, ginger, and onions for 2–3 minutes.
  2. Add carrots, celery, and leeks. Cook 4–5 minutes until slightly softened.
  3. Pour in chicken broth and add Parmesan rind, thyme, rosemary, and bay leaf. Bring to a boil then simmer 20 minutes.
  4. Stir in shredded chicken and simmer another 10 minutes.
  5. Remove Parmesan rind and bay leaf. Add lemon juice and season with salt and pepper.
  6. Serve hot, garnished with fresh parsley and optional Parmesan.

Notes

Best served fresh but can be refrigerated or frozen for later enjoyment.