Italian Penicillin Soup is a cozy twist on a classic favorite that combines soothing flavors and a bit of a kick. It usually features comforting ingredients like garlic, smoked cheese, fresh herbs, and a hint of peppery spice, all coming together in a warm, flavorful broth. This soup is perfect for those chilly days when you want something hearty but still light enough to lift your spirits.
I love making this soup after a long day because it’s like a warm hug in a bowl. The smoky notes from the cheese and the gentle heat from the spices work so well together and keep my nose clear, which is why I always have this on hand during cold season. Plus, it’s pretty simple to throw together, so I don’t have to spend too much time in the kitchen.
My favorite way to enjoy Italian Penicillin Soup is with a thick slice of crusty bread for dipping. It’s such a comforting meal that brings back memories of family dinners where everyone would gather around the table, sharing stories and passing bowls. If you’re looking for a soup that’s both soothing and flavorful, this one’s a great choice to keep in your recipe box.
Key Ingredients & Substitutions
Olive Oil: This is your base for sautéing veggies. If you prefer, you can use avocado oil or light vegetable oil as alternatives. I like olive oil for its mild flavor and health benefits.
Chicken Broth: Homemade or low-sodium store-bought works best to control salt levels. You can substitute vegetable broth for a vegetarian version, but the soup won’t be quite the same rich flavor.
Arborio Rice: This short-grain rice adds creaminess and texture. If you don’t have Arborio, use any short-grain or medium-grain rice. Avoid long grains as they won’t thicken the soup as nicely.
Smoked Cheese: Smoked provolone or smoked mozzarella adds that cozy, smoky note. If you’re out, try smoked gouda or omit the cheese for a lighter soup. It’s optional, but I find it brings the character of this dish alive.
Lemon Juice: A splash of lemon brightens the soup at the end. Fresh juice works best. If you don’t have lemon, a teaspoon of white wine vinegar can also balance the flavors.
How Can I Cook the Rice Perfectly So It’s Tender but Not Mushy?
Cooking rice in soup can be tricky because you want it soft but not falling apart. Here’s how I do it:
- Add the rice only after the broth is boiling to jump-start cooking.
- Simmer gently, not boiling hard, to avoid breaking the grains.
- Stir occasionally to prevent sticking but don’t over-stir, which can make rice mushy.
- Test the rice near the end of cooking and remove the bay leaf early.
- If the soup gets too thick, loosen it with a little extra broth or water before serving.
These steps help you get tender, separate grains that soak up the flavors without turning mushy. I always taste as I go to get it just right!
Equipment You’ll Need
- Large saucepan – I use this to cook the soup as it has enough space for everything and heats evenly.
- Cutting board and knife – for chopping the vegetables and chicken, making prep quick and safe.
- Measuring cups and spoons – keeps your ingredients accurate for perfect flavor balance.
- Stirring spoon or ladle – for stirring the soup as it simmers and serving out bowls.
- Grater (if shredding cheese fresh) – optional, but helps get fine, melty cheese for the soup.
Flavor Variations & Add-Ins
- Use cooked turkey or roasted chicken instead of shredded chicken for different flavors.
- Try adding a handful of spinach or kale in the last few minutes for extra greens.
- Replace smoked cheese with Parmesan or Pecorino for a sharper, tangier taste.
- Add a pinch of fennel seeds or Italian herbs to deepen the flavor profile.
Italian Penicillin Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken broth (preferably homemade or low sodium)
- 1 cup cooked chicken breast, shredded or chopped
- 1/2 cup Arborio rice (or any short-grain rice)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated smoked provolone or smoked mozzarella cheese (optional)
- Juice of half a lemon
- Pinch of crushed red pepper flakes (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 30 minutes to cook. You’ll spend some time sautéing vegetables, simmering rice until tender, and warming the chicken through. Overall, it’s around 40 minutes from start to finish—perfect for a comforting homemade meal.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, sliced carrots, and celery. Cook, stirring often, until the veggies are soft and fragrant, about 5 to 7 minutes.
2. Add Broth and Cook Rice:
Pour in the chicken broth and bring to a gentle boil. Add the Arborio rice, dried thyme, and bay leaf. Lower the heat to a simmer, stirring occasionally, and cook for about 15 minutes or until the rice is tender.
3. Add Chicken and Cheese:
Stir in the cooked chicken pieces and let them warm through for 5 minutes. Then, add the grated smoked cheese, stirring until it melts into the soup for a cozy smoky flavor.
4. Season and Finish:
Season the soup with salt, freshly ground black pepper, and crushed red pepper flakes if you like a little heat. Remove the bay leaf. Stir in fresh parsley and the juice of half a lemon to brighten all the flavors.
5. Serve Warm:
Ladle the soup into bowls. This soup tastes amazing when served with crusty Italian bread to dip. Enjoy this warm, comforting bowl on chilly days or whenever you want a nourishing treat!
Can I Use Frozen Chicken in This Soup?
Yes, just make sure the chicken is fully thawed before adding it to the soup. Thaw it overnight in the fridge or use the defrost setting on your microwave. This helps it heat evenly and stay juicy in the soup.
Can I Make This Soup in Advance?
Absolutely! It actually tastes great the next day as the flavors develop. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if it has thickened too much.
Can I Substitute the Rice for Another Grain?
You can use other short-grain rice or small pasta like orzo. Avoid long-grain rice, as it won’t create the same creamy texture. Quinoa or barley are options too but will change the cooking time and texture slightly.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. For longer storage, freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove or microwave.
