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Italian Penicillin Soup
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.
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Prep Time 10 minutes
Cook Time 28 minutes
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.