A warm bowl that feels like care
When the air cools and the sniffles start, a simple bowl of penicillin soup can feel like a small miracle. It’s not a prescription—it’s a nickname for a comforting, aromatic soup that families across cultures turn to when they want warmth, hydration, and something gentle that truly satisfies. In Italian kitchens it leans lemony with pastina and herbs. In Jewish homes it’s a clear, golden chicken broth with dill and sometimes matzo balls. Across versions, the idea is the same: a clean, steadying bowl that helps you feel more like yourself.
Why it’s called penicillin soup
The name is a nod to tradition rather than medicine. For generations, “Jewish penicillin” became shorthand for chicken soup served during colds. The nickname stuck because people noticed how a hot, savory broth helped them breathe easier, soothed a sore throat, and delivered fluid and salt when appetite lagged. Researchers have studied chicken soup’s effects on cold symptoms and inflammation, noting that warm, lightly salted liquids support hydration, and steam can temporarily ease nasal congestion. Garlic, onion, and herbs like dill and thyme add phytonutrients and aromatic oils, which many families prize for their feel-better qualities. None of this replaces medical care, but it explains why this humble bowl has a reputation that outlasts trends.
What’s in penicillin soup
The heart of penicillin soup is a clear, flavorful broth. That brightness comes from a gentle simmer rather than a hard boil, fresh aromatics, and herbs added at the right time. Start with chicken thighs or a small whole bird, or use a rich homemade vegetable stock if you prefer a plant-based version. Onions, celery, carrots, and often leeks build the base. Garlic lends warmth; bay leaf, thyme, parsley, and dill create the familiar feel-good aroma. A splash of lemon at the end sharpens the flavors and wakes up a tired palate. For body, add a small pasta like pastina, orzo, or egg noodles. In Jewish versions, matzo balls bring a delicate, comforting bite. In Italian versions, parmesan rind gives depth and umami, and a drizzle of good olive oil rounds it out.
Benefits that make sense
A well-made penicillin soup offers several practical benefits, especially when you’re under the weather. First, it’s hydrating. The lightly salted broth supplies fluid and electrolytes in a form that’s easy to sip. The warmth and steam can temporarily ease congestion and soothe sore throats. The protein from chicken supports recovery, while collagen and gelatin from bones can add a silky mouthfeel and a gentle source of amino acids. The carbohydrates from pastina or rice provide quick energy when appetite is low. Fresh herbs and aromatics contribute compounds that may have mild anti-inflammatory or antioxidant effects. Above all, the soup is pleasant to eat—easy on the stomach, gently savory, and emotionally reassuring.
Traditional penicillin soup
The traditional approach is patient and simple. You start with cold water, chicken, and a pile of cut vegetables and herbs. Bring the pot just to a simmer and skim the foam for a clear broth. The key is low and slow heat. After an hour or so, the chicken is tender, and the broth is golden and fragrant. Strain, season mindfully, and shred the chicken into bite-sized pieces. Add a small starch—noodle, rice, or pastina—either cooked separately or in the broth at the end. Finish with fresh herbs and a squeeze of lemon. The result is bright, clean, and deeply comforting, never heavy.
Penicillin soup (Italian)
Italian penicillin soup often starts with a soffritto—finely chopped onion, carrot, and celery softened in olive oil—followed by garlic and thyme. A parmesan rind, simmered in the pot, melts in its flavor in a subtle way, creating a gentle umami backbone that makes the broth taste longer and rounder. Pastina, or tiny pasta shapes such as stelline (little stars) or ditalini, are classic. A finishing cue many Italian cooks swear by: lemon juice, chopped parsley or dill, a spoon of extra-virgin olive oil, and freshly ground black pepper. The broth is still light and clear, but the perfume is lemony-herbal with a savory edge from the rind.
Penicillin soup—Jewish
Jewish penicillin soup is the reference point for many families. It often includes a whole chicken or a combination of parts such as thighs, wings, and even feet to enrich the broth with collagen. Aromatics usually include onion, celery, carrots, and sometimes parsnip for a faint sweetness. Dill is a signature herb, along with parsley. The broth stays clear through gentle simmering and skimming. Matzo balls—tender dumplings made from matzo meal, eggs, fat, and seasonings—turn it into a celebratory bowl, though egg noodles or rice are also common. The flavor is clean and herb-forward, with a gentle richness that lingers.
What minestrone is made of
Minestrone is often mentioned alongside penicillin soup, but they serve different moods. Minestrone is a hearty Italian vegetable soup built around seasonal produce, beans, and usually a tomato base. It might include onions, carrots, celery, tomatoes, zucchini, cabbage, potatoes, beans, and small pasta or rice. Minestrone is a meal in itself—thick, rustic, and high in fiber. Penicillin soup stays lighter and broth-centric, even when it contains pasta or rice. Both are nourishing; the choice depends on whether you want a clear, hydrating bowl or a robust stew-like soup.
The best penicillin soup recipe
For flavor, clarity, and ease, this method balances tradition with practical steps. It yields a bright, clean broth, tender chicken, and a customizable finish.
Ingredients:
- Bone-in chicken thighs (about 2 pounds) or a small whole chicken
- Water or unsalted stock (about 10 cups)
- Onion, quartered
- Carrots, cut into chunks, plus one diced for later
- Celery stalks, cut into chunks, plus one diced for later
- Leek, rinsed well and sliced (optional but excellent)
- Garlic cloves, lightly crushed
- Parsnip (optional for sweetness)
- Bay leaf, parsley stems, dill sprigs, and thyme
- Whole peppercorns and fine salt
- Pastina, orzo, ditalini, or egg noodles
- Lemon, fresh dill or parsley, black pepper
- Optional: parmesan rind for Italian depth, or matzo balls for a Jewish-style bowl
- Optional vegetarian swaps: rich vegetable stock, white beans or chickpeas, and a strip of kombu; miso to finish off the heat
Method:
- Build the broth. Place the chicken in a large pot and cover with cold water or unsalted stock. Add the chunked onion, carrots, celery, leek, garlic, parsnip, bay leaf, parsley stems, dill sprigs, thyme, and peppercorns. Bring slowly to a gentle simmer. Skim foam to keep the broth clear. Maintain a quiet simmer for 60 to 75 minutes, uncovered or partially covered.
- Strain and shred. Lift out the chicken and set aside to cool slightly. Strain the broth through a fine mesh. Reserve the carrots and celery if you like them in the finished soup; discard herb stems and peppercorns. Remove chicken skin and bones, shred the meat into bite-sized pieces.
- Refresh the broth. Return the broth to the pot. Add the small diced carrot and celery so the final soup has fresh texture and bright flavor. If using a parmesan rind, add it now. Simmer about 8 to 10 minutes until the vegetables are just tender.
- Cook the starch separately. Boil pastina or other small pasta in salted water until just tender, then drain. Cooking separately keeps the broth clear and prevents the pasta from soaking up too much liquid as it sits.
- Finish the bowl. Add shredded chicken to the broth to warm through. Ladle broth and chicken over a scoop of cooked pastina in each bowl. Squeeze in lemon to taste, shower with chopped dill or parsley, grind black pepper, and add a thread of olive oil. Season the pot thoughtfully with salt after tasting.
Tips for depth:
- Roast chicken pieces and vegetables first until lightly browned, then simmer for a broth with a roasty dimension.
- Add a few wings or feet to the pot for natural gelatin and a luxurious mouthfeel.
- For a vegetarian version, simmer vegetable trimmings (leek tops, mushroom stems, fennel fronds) with kombu for minerals, and whisk in a spoon of white miso off the heat to add body and savor.
Pastina makes it special
Pastina—the tiny pasta often found in Italian comfort bowls—brings an appealing texture that’s easy to eat when you’re not feeling your best. Shapes like stelline (stars), acini di pepe, or orzo hold onto the broth nicely without turning the soup heavy. Cooking pastina separately and adding it to bowls keeps it bouncy and prevents the broth from clouding. A little grated parmesan and lemon zest over pastina before you ladle the broth can brighten the whole bowl.
Italian penicillin soup, viral-style
A popular fast version races through the steps without losing the core comforts. Start with a quick soffritto in olive oil, add crushed garlic, then pour in good stock. Drop in a parmesan rind and a handful of shredded rotisserie chicken. Simmer just long enough to meld. Cook your pastina separately, tuck it into warm bowls, and finish the soup with fresh lemon, chopped dill or parsley, and a slick of olive oil. This version hits the same notes—lemony, savory, herb-laced—but goes from stove to table in under half an hour.
Penicillin soup on TikTok
On social platforms, penicillin soup trends for its look as much as its comfort. You’ll often see star-shaped pastina swimming in a glossy, golden broth with ribbons of dill and a squeeze of lemon. Common add-ins include grated garlic, ginger, turmeric, and even a pinch of chili for warmth. Shortcuts like rotisserie chicken or boxed stock appear frequently, along with the parmesan rind trick for extra depth. The most successful bowls share three traits: clear, bright broth; fresh herbs added at the end; and a careful balance of salt and lemon.
Italian penicillin soup, why it resonates
The Italian-leaning version resonates because it’s practical and flavorful. The soffritto creates instant backbone, the parmesan rind adds quiet savor without heaviness, and the lemon-herb finish makes the bowl feel alive. Tiny pasta catches just enough broth to feel substantial without weighing you down. It’s pantry cooking with a restorative edge, and it photographs beautifully, which helps it spread from kitchen to kitchen.
Storage that protects texture
If you plan for leftovers, store the elements separately. Keep the broth and chicken in one container, the cooked pasta in another. This prevents the pasta from swelling and turning the soup starchy. In the refrigerator, the broth keeps well for three to four days; in the freezer, up to three months. Reheat gently over low heat and wait until serving to add fresh herbs and lemon. If a chilled broth gels, that’s a good sign of natural collagen—once warmed, it returns to liquid.
Clear, bright, and customizable
A hallmark of great penicillin soup is clarity—both visual and in flavor. Achieve it with a patient simmer, regular skimming, and seasoning gradually. Use fresh herbs at the end for aroma, and finish with lemon to keep the flavors lifted. The template is forgiving. Prefer rice? Use it instead of pasta. Cooking for someone gluten-free? Choose a small gluten-free pasta or white rice. Vegetarian? Build a deep vegetable stock, add beans for protein, and rely on miso and mushrooms for body. The bowl should suit the person eating it.
Small techniques, big payoff
Little choices add up:
- Start cold. Cover chicken with cold water so flavors extract evenly.
- Keep it gentle. A rolling boil clouds broth and toughens meat; a quiet simmer keeps the broth clear.
- Skim and strain. Removing foam and straining through a fine mesh polishes the texture and look.
- Season late. Salt concentrates as liquid reduces; taste near the end.
- Add herbs fresh. Dill and parsley release their most alive flavors right before serving.
- Cook pasta separately. Protects clarity and texture.
What the science suggests
While penicillin soup is a comforting tradition rather than a medical treatment, there are practical reasons it’s a go-to during cold season. Warm liquids can loosen mucus and make breathing feel easier. Hydration supports overall comfort and recovery. Protein and simple carbohydrates are easy to digest and can maintain energy when appetite dips. Aromatics like garlic and onion contain sulfur compounds; herbs like thyme and dill carry aromatic oils that many people find enlivening. The point is not that soup cures illness—it doesn’t—but that it supports you while you heal.
Questions people ask
Is it gluten-free? It can be—simply swap the pasta for rice or a gluten-free small pasta.
Can I use only chicken breasts? You can, but you’ll get a lighter broth. Add a few wings or a bit of bone-in meat, or enrich with gelatin for body.
How do I keep it clear? Gentle simmer, frequent skimming, and a fine-mesh strain at the end.
Can I make it vegetarian? Yes. Use a robust vegetable stock, add white beans or chickpeas, and finish with miso for savor.
What if I don’t have fresh herbs? Dried thyme works in the simmer; save parsley and dill for when you can get them fresh, or use a little lemon zest to lift the bowl.
A bowl that meets you where you are
Penicillin soup endures because it’s both practical and personal. It respects appetite when you’re not feeling your best, brings warmth and hydration, and delivers a clean, savory flavor that’s easy to love. Whether you lean Italian with pastina and lemon, keep it classic with dill and matzo balls, or riff with viral touches like parmesan rind and herb showers, the bowl’s soul stays the same: clear, bright, and quietly restorative. When cold season comes around, this is the pot that proves itself again and again—simple ingredients, careful technique, and a finish that feels like care.
Italian penicillin soup recipe, quick version
If you want a streamlined path to that comforting bowl, here’s a concise plan you can make on a busy evening.
Ingredients:
- Shredded rotisserie chicken
- Good chicken stock or broth
- Onion, carrot, celery (finely diced)
- Garlic, smashed
- Parmesan rind (optional but excellent)
- Pastina or orzo, cooked separately
- Lemon, dill or parsley, olive oil, salt, and pepper
Method:
- Sauté the diced onion, carrot, and celery in olive oil until soft. Add garlic and stir briefly.
- Pour in the stock, add the parmesan rind, and simmer 10 minutes.
- Stir in the shredded chicken and warm through.
- Spoon cooked pastina into bowls, ladle the hot soup over, and finish with lemon juice, herbs, black pepper, and a thread of olive oil. Taste and adjust salt.
FAQs
Does penicillin soup actually cure a cold?
No. It doesn’t cure illness, but it can make you feel better. Warm broth supports hydration, steam can ease congestion, and gentle protein and carbs are easy to digest while you recover.
What’s the difference between Italian and Jewish penicillin soup?
Italian versions often use pastina, lemon, parsley or dill, and sometimes a parmesan rind. Jewish versions favor a very clear chicken broth with dill, parsnip for sweetness, and matzo balls or egg noodles.
Can I make it vegetarian and still get depth?
Yes. Build a rich vegetable stock with onions, carrots, celery, leeks, mushrooms, and kombu. Finish off heat with a spoon of white miso for body and savor.
How do I keep the broth clear and golden?
Start with cold water, keep the simmer gentle, skim foam, and strain through a fine mesh. Cook pasta separately and add fresh herbs at the end.
What pasta works best when I’m sick?
Tiny shapes like pastina, stelline, acini di pepe, or orzo. They’re easy to eat, hold broth nicely, and won’t overwhelm the soup.
Closing thought
A pot of penicillin soup is more than soup; it’s a ritual that says slow down, breathe, and take a nourishing pause. Keep the technique gentle, the seasoning thoughtful, and the finish bright. Then sit with the bowl for a minute. The warmth does the rest.
Reference
- Traditional culinary practices from Italian and Jewish home cooking emphasize gentle simmering, fresh herbs, and clear broths as the base for restorative soups.
- Nutritional and culinary reasoning supports warm, lightly salted liquids for hydration and comfort; aromatics and herbs add flavor and potential antioxidant qualities.
- Common contemporary adaptations include pastina, parmesan rind for umami, rotisserie shortcuts, and lemon-dill finishes popularized in home kitchens and social media.
