Italian Penicillin Soup (My Go-To Comfort Bowl)

I first started calling this dish Italian penicillin soup during a brutal winter when everyone in my house seemed to be fighting a cold. I grew up with chicken soup as the universal cure-all, but after a trip to Italy,

I fell in love with their lighter, herb-forward broths and the magic of whisked egg in hot soup. When I came home, I combined those ideas into one bowl, and now it’s the soup I make whenever someone says, “I feel a cold coming on.”

Over the past year, this cosy recipe has exploded online, and it’s easy to see why. The Italian penicillin soup viral trend isn’t about miracle medicine; it’s about a simple, nourishing, deeply comforting soup that feels like care in a bowl.

Warm broth, tender chicken, garlic, herbs, and silky egg ribbons… It’s exactly what your body and mood crave.

In this article, I’ll walk you through my best Italian penicillin soup recipe, explain why it works so well, and show you how to make it easy enough for weeknights. I’ll also include my favourite version of Italian Penicillin soup with egg, whichtruly gives it that Italian soul.

What Is Italian Penicillin Soup?

Italian penicillin soup isn’t a traditional dish with a centuries-old name. It’s a nickname people use for a soup inspired by Italian-style chicken brodo and stracciatella. The “penicillin” part comes from how comforting and restorative it feels like edible reassurance when you’re run down.

At its core, it’s:

• Chicken broth
• Garlic and onion
• Herbs like parsley and thyme
• Tender chicken
• An egg stirred into hot broth
• Optional tiny pasta or rice

It’s light but satisfying, simple but flavorful.

If you love soulful broths, try our matzo ball soup recipe for another comforting classic.

Why This Soup Became So Popular

The reason Italian penicillin soup viral videos took off is simple: it looks beautiful and feels personal. You watch someone stir eggs into steaming broth and instantly think of home. It’s not fancy food, it’s human food.

From my own kitchen experience, this soup works because:

• It’s gentle on the stomach.
• It hydrates you
• It delivers protein without heaviness.
• It’s deeply aromatic (garlic + herbs + warm broth)

No wild claims. Just classic cooking logic.

My Best Italian Penicillin Soup Recipe

This is the version I’ve refined over dozens of pots. It’s balanced, cosy, and fast enough for a weeknight.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 6 cups low-sodium chicken broth
• 1 pound boneless chicken breast or thighs
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• ½ teaspoon dried thyme
• ¼ teaspoon red pepper flakes (optional)
• 2 large eggs
• ¼ cup freshly grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• Optional: ½ cup small pasta (acini di pepe or orzo)

Step-by-Step Instructions

Step 1: Build the Flavor Base

Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook for 5–6 minutes until soft and fragrant. Add garlic and cook for 30 seconds more.

Step 2: Simmer the Broth

Pour in the chicken broth. Add thyme, salt, and pepper. Bring to a gentle boil, then reduce to a simmer.

Step 3: Cook the Chicken

Add the chicken directly into the broth. Simmer for about 15 minutes, until fully cooked. According to USDA guidelines, chicken should reach 165°F internally for safe consumption.

Remove the chicken, shred it with two forks, and return it to the pot.

Step 4: Optional Pasta

If using small pasta, add it now and cook according to package instructions (usually 7–9 minutes).

Step 5: Make It Italian Penicillin Soup with Egg

In a small bowl, whisk eggs with Parmesan cheese. Slowly drizzle into the hot soup while stirring constantly. This creates silky ribbons instead of clumps.

Step 6: Finish

Stir in parsley and red pepper flakes. Taste and adjust seasoning.

Ladle into bowls and serve hot.

Bicky Sharma

Italian Penicillin Soup

I first started calling this dish Italian penicillin soup during a brutal winter when everyone in my house seemed to be fighting a cold. I grew up with chicken soup as the universal cure-all, but after a trip to Italy, I fell in love with their lighter, herb-forward broths and the magic of whisked egg in hot soup.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 28 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian-American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 small onion finely chopped
• 3 cloves garlic minced
• 2 medium carrots sliced
• 2 celery stalks sliced
• 6 cups low-sodium chicken broth
• 1 pound boneless chicken breast or thighs
• ½ teaspoon salt adjust to taste
• ¼ teaspoon black pepper
• ½ teaspoon dried thyme
• ¼ teaspoon red pepper flakes optional
• 2 large eggs
• ¼ cup freshly grated Parmesan cheese
• 2 tablespoons fresh parsley chopped
• Optional: ½ cup small pasta acini di pepe or orzo

Equipment

• Large soup pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon or ladle
• Mixing bowl (for eggs)
• Whisk or fork
• Measuring cups and spoons
• Meat thermometer (for checking chicken temperature)

Method

 

1. Heat olive oil in a large pot. Sauté onion, carrot, and celery until soft. Add garlic and cook briefly.
2. Pour in chicken broth. Add thyme, salt, and pepper. Bring to a boil, then reduce to a simmer.
3. Add chicken and simmer until fully cooked (165°F). Remove, shred, and return to the pot.
4. Add pasta if using and cook until tender.
5. Whisk eggs with Parmesan and slowly stir into the soup to form ribbons.
6. Stir in parsley and red pepper flakes. Taste and adjust seasoning. Serve hot.

Notes

• Use low-sodium broth so you can control the salt level.
• Stir the egg mixture slowly and continuously to create silky ribbons instead of clumps.
• Small pasta works best because it cooks evenly and keeps the soup light.
• For the best texture, add pasta and eggs fresh when serving rather than freezing them.
• This soup is comfort food, not medicine, but it’s warm, nourishing, and easy to digest.

Why the Egg Matters

This is what turns plain chicken soup into Italian Penicillin soup with egg. The egg adds:

• Protein
• Richness
• A silky texture
• Authentic Italian character

It’s inspired by classic stracciatella soup, where egg and cheese create soft strands in hot broth.

Tips From My Kitchen

Use Good Broth

A clean, flavorful broth is everything. Homemade is great, but store-bought works if it’s low sodium.

Don’t Boil the Egg

The soup should be hot but not violently boiling. High heat makes the egg tough instead of silky.

Season at the End

Broth reduces slightly, so adjust salt after everything is cooked.

Fresh Parsley Matters

It adds brightness that dried herbs can’t match.

Italian Penicillin Soup Recipe Easy Variations

This soup is flexible. Here are a few ways I change it depending on what’s in my fridge:

• Rice instead of pasta for a gluten-free option
• Spinach or escarole for extra greens
• Lemon zest for brightness
• Bone broth for deeper flavor
• Rotisserie chicken for speed

These keep the soul of the best Italian penicillin soup recipe while making it your own.

For variety, pair it with other hearty bowls like our Mexican meatball soup recipe.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove. Add a splash of broth if it thickens.

Avoid freezing once the egg is added, it can turn grainy when thawed.

Nutrition (Realistic & Responsible)

This soup provides:

• Lean protein from chicken and egg
• Fluids from broth
• Small amounts of vegetables

It’s not medicine. It doesn’t cure illness. But it supports hydration and comfort, which is exactly what food should do when you’re under the weather.

Why I Keep Coming Back to This Recipe

I’ve made fancy soups with truffle oil and imported mushrooms, but this one always wins. The first time I made it for friends, we were all sick and miserable. By the second bowl, everyone was smiling again. That’s when I realised food doesn’t need to be complex, it needs to feel right.

Now, whenever I feel tired, cold, or emotionally worn out, this is the pot I put on the stove. It reminds me of Italy, of my family’s chicken soup, and of the power of simple cooking.

That’s why this dish deserves its nickname. Italian penicillin soup isn’t about trends. It’s about tradition, comfort, and care served hot in a bowl.

Calorie Information (Approximate, per serving)

Note: Calories are estimated based on a standard portion of chicken breast, egg, Parmesan, vegetables, and broth. Actual values may vary by brand and portion size.

Frequently Asked Questions

Final Thoughts

If you’ve been searching for:

• Italian penicillin soup
• A cosy, nourishing recipe
• Something from the Italian penicillin soup viral trend
• The best Italian penicillin soup recipe
• An Italian penicillin soup recipe is easy enough for weeknights
• Or true Italian Penicillin soup with egg

References

USDA Food Safety and Inspection Service (FSIS)
Safe Minimum Internal Temperature for Chicken
United States Department of Agriculture
https://www.fsis.usda.gov/food-safety

FDA – Egg Products & Food Safety
Egg Products and Food Safety
U.S. Food & Drug Administration
https://www.fda.gov/food

Harvard T.H. Chan School of Public Health
Protein – Nutrition Source
https://www.hsph.harvard.edu/nutritionsource

National Institutes of Health (NIH)
Hydration and Fluid Balance
https://www.ncbi.nlm.nih.gov

Italian Culinary Tradition – Stracciatella Soup
Accademia Italiana della Cucina
https://www.accademiaitalianacucina.it

Bicky Sharma

Bicky is the founder and recipe creator of FoodViebs, a food blog dedicated to sharing simple, delicious, and home-style recipes. With a strong passion for cooking and experimenting in the kitchen, Bicky creates easy-to-follow recipes using everyday ingredients that anyone can cook with confidence.

Every recipe on FoodViebs is personally tested and written with clear, step-by-step instructions to help home cooks achieve perfect results. Bicky believes that homemade food is healthier, tastier, and brings families closer together.

Through FoodViebs, Bicky aims to inspire people to enjoy cooking, explore new flavours, and prepare restaurant-style dishes at home with ease.