Feeling under the weather—or just craving a cozy bowl of something nourishing? Italian Penicillin Soup is here to heal your body and soothe your soul. This comforting spin on classic chicken and rice soup features a golden turmeric broth, fresh lemon, and healing aromatics that are as satisfying as they are restorative. Whether you’re nursing a cold or just need a warm-up on a chilly night, this soup is simple, soulful, and absolutely packed with flavor. Let’s dive into the ultimate feel-better recipe that’s become a staple in Italian-inspired comfort cooking.
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 celery stalk, diced (optional)
- 6 cups low-sodium chicken or vegetable broth
- 1/2 cup arborio rice (or white rice)
- 1 cup shredded cooked chicken (optional)
- 1/2 tsp turmeric (for color & healing benefits)
- Zest of 1 lemon
- Juice of 1/2 lemon (or more to taste)
- Salt & cracked black pepper to taste
- 1 tbsp chopped parsley (for garnish)
- Freshly grated Parmesan cheese, for topping
- Crusty bread, for serving
Step-by-Step Instructions
Step 1: Build the Flavor Base
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery. Sauté until softened, about 5–6 minutes.
- Stir in garlic and cook another 30 seconds until fragrant.
Step 2: Simmer the Soup
- Pour in broth, then add turmeric and rice.
- Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally, until rice is tender.
Step 3: Add Chicken & Lemon
- Stir in shredded chicken if using, along with lemon zest and juice.
- Simmer for 5 more minutes. Taste and adjust seasoning with salt and black pepper.
Step 4: Serve and Garnish
- Ladle into bowls and top with chopped parsley and grated Parmesan.
- Serve hot with crusty bread on the side for dipping.
Variations
- Make it vegetarian by skipping the chicken and using veggie broth.
- Use farro or orzo instead of rice for a different texture.
- Add spinach or kale at the end for a leafy green boost.
- Swap lemon juice with white wine vinegar for a tangy twist.
Cooking Note
- Arborio rice gives a creamy consistency, but any rice works well.
- Lemon is key—add it gradually and taste to balance brightness.
- The soup thickens as it sits; thin with extra broth if reheating.
Serving Suggestions
This soup pairs beautifully with toasted sourdough or rosemary focaccia. Serve it with a sprinkle of fresh herbs, a drizzle of olive oil, and a side salad for a balanced, comforting meal.
Storing Tips for the Recipe
Store leftovers in the fridge for up to 4 days. Reheat gently on the stovetop with extra broth to loosen the rice. This soup also freezes well—let it cool completely before freezing in individual portions for easy meals later.
Timing
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Yield: 4–5 servings
Nutritional Information (Per Serving)
Calories: Approx. 310
Protein: 18g
Sodium: 720mg
Healthier Alternatives for the Recipe
Swap rice with quinoa for added protein. Use olive oil spray instead of tablespoons to reduce fat. Omit cheese or use a dairy-free alternative for a lighter or vegan version. You can also reduce sodium by choosing low-salt broth and seasoning yourself.
Common Mistakes to Avoid
- Overcooking the rice—it should be tender but not mushy.
- Adding lemon too early—it can lose its brightness during long cooking.
- Not seasoning gradually—build flavor in layers by tasting as you go.
- Letting soup sit too long without stirring—the rice can stick to the bottom.
Conclusion
Italian Penicillin Soup is warm, nourishing, and healing—an easy weeknight dinner or the perfect thing to bring a loved one who’s feeling under the weather. It’s lemony, aromatic, and full of Italian comfort. Once you make it, it’ll become your go-to recovery and feel-good soup.
Frequently Asked Questions (FAQs)
Q1: Can I make this in a slow cooker?
A: Yes—add all ingredients except rice and lemon. Cook on LOW for 6 hours. Stir in cooked rice and lemon juice before serving.
Q2: What’s the best rice to use?
A: Arborio adds creaminess, but white rice or brown rice also work well.
Q3: Is this gluten-free?
A: Yes—just confirm your broth and toppings are certified gluten-free.
Q4: Can I prep this ahead of time?
A: Yes—make the soup base ahead and cook rice separately. Combine just before serving for best texture.
Italian Penicillin Soup
- Total Time: 40 minutes
- Yield: 4–5 servings 1x
Description
Italian Penicillin Soup is your go-to comforting, immune-boosting, lemony chicken and rice soup with nourishing ingredients.
Ingredients
1 tbsp olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
1 celery stalk, diced (optional)
6 cups low-sodium chicken or vegetable broth
1/2 cup arborio rice (or white rice)
1 cup shredded cooked chicken (optional)
1/2 tsp turmeric (for color & healing benefits)
Zest of 1 lemon
Juice of 1/2 lemon (or more to taste)
Salt & cracked black pepper to taste
1 tbsp chopped parsley (for garnish)
Freshly grated Parmesan cheese, for topping
Crusty bread, for serving
Instructions
1. Heat olive oil in a large pot. Sauté onion, carrots, and celery until soft.
2. Add garlic and cook 30 seconds more.
3. Pour in broth, turmeric, and rice. Simmer uncovered 20–25 minutes.
4. Add shredded chicken (if using), lemon zest, and lemon juice. Simmer 5 minutes.
5. Season with salt and pepper. Garnish with parsley and Parmesan. Serve with crusty bread.
Notes
Arborio rice creates a creamy texture, but any rice works.
Add lemon juice at the end to preserve brightness.
Soup thickens as it cools—thin with extra broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 5g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg