Italian Penicillin Soup is a comforting, flavorful dish that blends the warm embrace of Italian spices with the soothing qualities you’d expect from a classic penicillin. It’s packed with hearty ingredients like garlic, fresh herbs, and a touch of lemon that give it a fresh and tangy twist. The texture is smooth and inviting, making it perfect for chilly days when you want something both nourishing and satisfying.
I love making this soup when I need a little pick-me-up because it feels like a warm hug in a bowl. The zing from the lemon and the subtle heat from a pinch of pepper always perk me up. Sometimes I add a bit of grated Parmesan on top for extra richness, which makes it even better. It’s simple, yet every spoonful is so full of flavor that it never gets boring.
My favorite way to serve this is with crusty bread or garlic toast on the side. It’s a meal that’s easy to enjoy any time, whether you’re having a quiet night in or feeding a group of friends. Every time I make it, it reminds me of cozy evenings filled with good conversation and hearty bowls of soup that warm both the body and soul.
Key Ingredients & Substitutions
Israeli Couscous: This adds a nice chewy texture and holds the soup together well. You can swap it with regular small pasta like orzo or even small macaroni if you can’t find it.
Chicken Broth: Using homemade broth gives the best flavor and richness. Store-bought low-sodium broth works fine too—just adjust your salt carefully.
Shredded Chicken: Rotisserie chicken is a great shortcut here. It’s convenient, flavorful, and keeps the soup quick to make. Leftover roast chicken also works well.
Lemon Juice: Adding lemon at the end brightens up the soup. Fresh lemon juice works best, but bottled lemon juice can be used if necessary.
Herbs (Oregano, Basil, Thyme): These classic Italian herbs give the soup its signature flavor. If you don’t have all three, use what you have—thyme plus oregano alone still tastes great.
How Do I Cook Israeli Couscous Perfectly in Soup?
Israeli couscous cooks quickly but needs close attention to avoid getting mushy. Here’s how I do it:
- First, lightly toast the couscous in the pot with a bit of oil and veggies. This adds a slight nutty flavor.
- Next, add broth and bring to a boil. Reduce heat and simmer gently, stirring occasionally.
- Cook for about 10 minutes until it’s tender but still holds its shape. Avoid overcooking—it can turn into a gloopy texture fast.
- If making the soup ahead, add a little extra broth before reheating to keep it from thickening too much.
Following these tips will give you nicely textured couscous that blends perfectly with the soup’s flavors.
Equipment You’ll Need
- Large soup pot – I use this because it gives plenty of room for all the ingredients and easy stirring.
- Cutting board and knife – for chopping onions, celery, carrots, and herbs to prep efficiently.
- Measuring cups and spoons – helps keep the ingredients balanced and avoids mistakes.
- Wooden or silicone spoon – perfect for stirring without scratching the pot and getting into the corners.
- Grater (optional) – if you add Parmesan cheese, it’s easiest to grate fresh over the soup.
Flavor Variations & Add-Ins
- Protein swap: Use cooked turkey, sausage, or add a poached egg for extra richness.
- Cheese Turck: Stir in some grated Parmesan, Pecorino, or a sprinkle of mozzarella for creaminess.
- Veggie boost: Add chopped spinach, kale, or bell peppers during the last 5 minutes for color and extra nutrients.
- Spice it up: Add red pepper flakes or a dash of hot sauce if you like some heat.
How to Make Italian Penicillin Soup?
Ingredients You’ll Need:
Main Ingredients:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 3 large carrots, sliced
- 1 ½ cups Israeli couscous (pearl couscous)
- 6 cups chicken broth (preferably homemade or low sodium)
- 2 cups cooked shredded chicken breast
- 1 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: grated Parmesan cheese for serving
How Much Time Will You Need?
This soup takes about 10 minutes of prep time and around 20 minutes of cooking. So, in approximately 30 minutes, you’ll have a warm, comforting bowl ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion, diced celery, and sliced carrots. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 5–7 minutes.
2. Add Garlic and Couscous:
Stir in the minced garlic and cook for another 1–2 minutes until you can smell the garlic. Then add the Israeli couscous and stir it well to coat in the oil and mix with the vegetables.
3. Cook the Soup Base:
Pour in the chicken broth and bring everything to a boil. After boiling, reduce the heat to a gentle simmer and cook for about 10 minutes, stirring occasionally, until the couscous is tender but still holds its shape.
4. Add Chicken and Seasonings:
Stir in the shredded cooked chicken, dried oregano, basil, thyme, salt, and pepper. Let it cook for an additional 5 minutes so all the flavors blend nicely.
5. Finish With Lemon and Garnish:
Remove the pot from heat and stir in the fresh lemon juice for a bright, fresh touch. Ladle the soup into bowls, sprinkle chopped fresh parsley on top, and add freshly ground black pepper to taste. If you like, add some grated Parmesan cheese for extra richness.
Enjoy this healthy, cozy Italian Penicillin Soup that’s sure to warm you up and lift your spirits!
Can I Use Frozen Chicken for This Soup?
Yes, you can use frozen chicken, but be sure to thaw it fully in the fridge overnight. Once thawed, shred it before adding to the soup to ensure even cooking and best texture.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. When reheating, stir occasionally and add a bit of broth or water to loosen the soup if needed.
Can I Substitute Israeli Couscous?
If you can’t find Israeli couscous, small pasta shapes like orzo or small macaroni work well. Just adjust cooking time as needed since they may cook a bit faster or slower.
