Italian Penicillin Soup is a warm and comforting bowl that combines hearty Italian flavors with a touch of soothing freshness. Imagine tender chicken, garlic, herbs, and a splash of lemon all coming together in a broth that feels like a hug on a chilly day. It’s simple, tasty, and just the kind of soup that makes you feel better instantly.
I love making this soup when I’m feeling under the weather or just in need of something gentle but satisfying. The mix of classic Italian ingredients with a hint of lemon gives it a bright, clean taste that wakes up your senses without being too heavy. It’s one of those recipes that feels like a little medicine you want to sip slowly, surrounded by cozy blankets and good company.
My favorite way to serve Italian Penicillin Soup is with a slice of crusty bread for dipping. It’s perfect for lunch or dinner, especially on a day when you want something easy but special at the same time. Whenever I make it, everyone asks for seconds, which tells me it’s doing exactly what it’s supposed to—making people feel cared for and satisfied.
Key Ingredients & Substitutions
Chicken Breasts: Diced chicken adds protein and heartiness. You could swap with thighs for juicier meat or use shredded rotisserie chicken to save time.
Couscous: Small or Israeli couscous works best for texture. If you don’t have it, small pasta like orzo or rice can be good substitutes.
Fresh Herbs: Parsley and sage bring freshness and aroma. If you only have dried herbs, add them earlier in cooking to release flavors.
Lemon Juice: This brightens the soup and balances richness. Fresh lemon is ideal, but bottled lemon juice works in a pinch.
Chicken Broth: Using homemade or low-sodium broth controls saltiness and adds depth. Vegetable broth can be used for a lighter version.
How Do You Get Tender Chicken and Perfect Couscous in the Soup?
Cooking the chicken and couscous just right keeps them tender and tasty.
- Add diced chicken after the broth boils and simmer gently so it cooks through without drying out.
- Stir in couscous last; it cooks quickly (about 10 minutes) and swells up, soaking in the broth flavor.
- Simmer gently—not a rolling boil—to keep soup clear and ingredients tender.
- Keep an eye on couscous texture; if it gets too soft, add a little broth or water to loosen the soup.
Equipment You’ll Need
- Large soup pot – I like this because it holds plenty of broth and makes stirring easy.
- Sharp knife and cutting board – for chopping onions, carrots, and herbs quickly and safely.
- Measuring spoons and cups – helpful to get the right seasoning and ingredients every time.
- Juicer or use your hands – to easily squeeze fresh lemon juice for bright flavor.
- Stirring spoon – a wooden or silicone spoon works well for mixing ingredients gently.
Flavor Variations & Add-Ins
- Use cooked shredded chicken instead of diced for quicker prep or if you have leftovers.
- Swap fresh herbs for dried herbs if you don’t have them on hand; use earlier during cooking to improve flavor.
- Add a handful of spinach or kale near the end for extra greens and nutrition.
- Mix in a pinch of red pepper flakes for a little heat, perfect for those who like a spicy kick.
Italian Penicillin Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 6 cups chicken broth (preferably homemade or low sodium)
- 1 cup small-couscous or Israeli couscous
- 2 boneless, skinless chicken breasts, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil (or fresh basil, chopped)
- Salt and freshly ground black pepper, to taste
- Juice of 1 lemon
For Garnish and Serving:
- Fresh parsley or sage, chopped
- Optional: grated Parmesan cheese
- Crusty bread, for serving
How Much Time Will You Need?
This soup takes around 30 minutes to prepare and cook. It’s a quick and comforting meal you can easily make on a busy day.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Cook them, stirring occasionally, until they are soft and clear, about 5 minutes.
2. Cook the Carrots:
Add the sliced carrots to the pot and cook for about 3 minutes, stirring now and then. This helps soften the carrots just enough to keep their nice texture.
3. Add Broth and Bring to Boil:
Pour in the chicken broth and bring everything up to a gentle boil.
4. Add Couscous and Chicken:
Stir in the couscous, diced chicken breasts, oregano, and basil. Lower the heat to medium-low and let the soup simmer for 10 to 12 minutes, until the chicken is cooked and the couscous is tender.
5. Season and Add Lemon:
Season with salt and freshly ground black pepper to your liking. Remove the pot from heat and stir in the fresh lemon juice for a bright, fresh burst of flavor.
6. Garnish and Serve:
Sprinkle chopped fresh parsley or sage over the soup. Serve it hot, and if you like, add some grated Parmesan cheese on top. Don’t forget a slice of crusty bread for dipping!
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to thaw the chicken completely before dicing. Thaw it overnight in the fridge or use the cold water method for quicker thawing. This helps ensure even cooking and tender texture.
Can I Make Italian Penicillin Soup Ahead of Time?
Absolutely! The flavors actually deepen if you let it sit for a few hours or overnight in the fridge. Reheat gently on the stove, adding a splash of broth or water if the soup thickens too much.
What Can I Substitute for Couscous?
If you don’t have small or Israeli couscous, try orzo pasta, small pasta shapes, or even rice. Keep in mind cooking times may vary slightly, so add them according to their package instructions.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat to keep the chicken tender and avoid overcooking the couscous.
