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Italian Penicillin Soup (Whole Chicken Healing Chicken Soup)

Melissa Jo Posted: Last Updated:
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A bowl of soup with a spoon.

This Italian Penicillin Soup (Whole Chicken Healing Chicken Soup) is the kind of old-school comfort food I grew up on — made the way my mom and grandma always taught me, starting with a whole chicken slowly simmered to create a deeply nourishing broth. If you love cozy, restorative soups like my Italian Pastina Soup or my Sicilian Sausage and Ditalini Soup, this traditional Italian chicken soup is another recipe you’ll want to keep on repeat.

True Italian Penicillin Soup isn’t rushed and it isn’t complicated — it’s all about patience. By simmering a whole chicken low and slow, this whole chicken healing soup allows the bones to release collagen, minerals, and rich flavor that not only tastes incredible but also supports your body when you need it most.

A pot filled with water, whole carrots, celery stalks, black peppercorns, and bay leaves, simmering together as ingredients for a broth or stock.
A hand holding peeled garlic cloves over a pot filled with carrots, celery, bay leaves, and peppercorns, preparing ingredients for a homemade broth or soup.
A stainless steel pot filled with water, halved onions, chopped carrots and celery, bay leaves, garlic cloves, and whole black peppercorns, likely being prepared for making broth or stock.
A hand pours olive oil from a red can into a large white Dutch oven on a stovetop, with white tiled backsplash in the background.
A white pot containing chopped carrots, celery, and red onions, arranged in separate sections, ready to be cooked.
A hand holds a can of Red Pack tomato paste with a spoon, above a pot containing chopped vegetables sautéing in oil on a stove.

The best tomato paste for your dishes!

Shredded meat piled in the center of a pot filled with red, seasoned broth, sitting on a stove. Kitchen items, including a container with a tomato design, are visible in the background.
A hand squeezes a lemon over a steaming pot of red soup or stew in a white Dutch oven on a stovetop.
A white pot sits on a stove, filled with steaming red soup or stew, with herbs sprinkled on top and bubbles rising as it simmers. The background shows a tiled backsplash and part of a floral container.
A white pot filled with bubbling red soup garnished with chopped herbs, simmering on a stovetop with steam rising. White subway tiles and kitchen items are visible in the background.

The best dutch oven for cooking!

A ladle lifts a serving of shredded meat stew with herbs and a rich, reddish broth from a white pot in a bright kitchen setting.
A ladle pours shredded meat in a red, spiced sauce into a white bowl with a black rim, set on a wooden surface. Steam rises from the hot dish, suggesting it is freshly cooked.
A bowl of shredded chicken soup topped with herbs and cheese sits on a wooden counter with a slice of bread. In the background, there is a jar of Acessi Calabrian chili peppers.

The Best Calabrian Chili Crisp!

A bowl of spicy red chicken soup garnished with herbs, shredded cheese, and chili oil, served with a slice of crusty bread resting on the edge of the bowl.
A woman with long brown hair, wearing a black shirt and jeans, smiles while serving soup from a white pot in a bright kitchen. A bowl of soup with bread sits in front of her on the counter.
A bowl of soup with a spoon.

🗒 More Delicious Recipes

👝 How to Store Leftovers

Store in an airtight container for 3-5 days.

Why This Italian Penicillin Soup Is So Special

There are a lot of “Italian penicillin soup” recipes out there, but if you’re not using a whole chicken, you’re missing the heart of the recipe. The magic of Italian Penicillin Soup (Whole Chicken Healing Chicken Soup) comes from simmering the bones, cartilage, and giblets — that’s where the nutrients live.

The longer this soup cooks, the darker, richer, and more flavorful the broth becomes. This is the kind of traditional Italian chicken soup that’s been passed down through generations because it truly works.

🤔 Common Questions

Can I make Italian Penicillin Soup ahead of time or freeze it?

Yes! This soup is excellent for meal prep. You can store it in the refrigerator for up to 4–5 days. It also freezes very well for up to 3 months. For best results, freeze the soup without pasta, and add fresh pasta when reheating.

Can I use chicken parts instead of a whole chicken?

You can, but a whole chicken is strongly recommended. The bones, skin, and connective tissue from a whole bird create a richer, more collagen-rich broth — which is what gives this soup its “penicillin” reputation. If substituting, use bone-in thighs, drumsticks, and wings, and simmer as long as possible.

A bowl of soup with a spoon.

Italian Penicillin Soup (Whole Chicken Healing Chicken Soup)

This Italian Penicillin Soup (Whole Chicken Healing Chicken Soup) is the kind of old-school comfort food I grew up on — made the way my mom and grandma always taught me, starting with a whole chicken slowly simmered to create a deeply nourishing broth. If you love cozy, restorative soups like my Italian Pastina Soup or my Sicilian Sausage and Ditalini Soup, this traditional Italian chicken soup is another recipe you’ll want to keep on repeat.
True Italian Penicillin Soup isn’t rushed and it isn’t complicated — it’s all about patience. By simmering a whole chicken low and slow, this whole chicken healing soup allows the bones to release collagen, minerals, and rich flavor that not only tastes incredible but also supports your body when you need it most.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 6 people

Equipment

Ingredients
  

For the Broth

  • 1 whole roasting chicken about 5 pounds
  • Chicken giblets and neck use everything from the cavity
  • Water enough to completely cover the chicken
  • ⅛ cup whole peppercorns
  • 2 bay leaves
  • 3 carrots cut into thirds
  • 3 celery stalks cut into thirds
  • 1 white onion peeled, root removed, cut in half
  • 6 garlic cloves
  • Salt to taste
  • 1 tablespoon extra virgin olive oil

For the Soup

  • All of the strained chicken broth from the stock pot
  • Cooked chicken meat picked from the bones
  • Extra virgin olive oil a few tablespoons
  • ½ cup chopped onion
  • ½ cup chopped celery
  • ½ cup chopped carrots
  • 3 tablespoons fresh chopped garlic
  • 3 ounces tomato paste
  • ½ cup chopped fresh parsley
  • Juice of 1 large lemon
  • Salt & pepper to taste

For Serving (Optional)

Instructions
 

Step 1: Make the Healing Broth

  • Clean the whole chicken thoroughly. Place the chicken, giblets, and neck into a large stock pot. Fill with water until the chicken is completely covered — about ¾ of the pot or slightly more.
  • Add peppercorns, bay leaves, carrots, celery, onion, garlic, salt, and olive oil.
  • Bring to a rolling boil and boil for 5–10 minutes, then lower the heat to a gentle simmer (just small bubbles).
  • Simmer for at least 3 hours, longer if you can.
  • Pro Tip: This slow simmer is what gives Italian Penicillin Soup its healing qualities. The longer the bones cook, the more collagen and minerals are released into the broth.

Step 2: Start the Soup Base

  • In a separate soup pot, heat a few tablespoons of olive oil over medium to medium-low heat.
  • Add the chopped onion, celery, and carrots. Sweat slowly until softened and fragrant — do not brown.
  • Add the chopped garlic and sauté briefly until aromatic. Stir in the tomato paste and cook until it deepens in color and smells rich.

Step 3: Strain the Broth

  • Place a colander over a large bowl. Carefully pour everything from the stock pot into the colander.
  • Reserve the broth.
  • Pull out the carrots and celery from the strained contents and add them directly into the soup pot with the tomato paste mixture.
  • Instead of blending, mash the vegetables right in the pot using a potato masher.
  • Old-school Italian method: No blender, fewer dishes, and better texture.

Step 4: Build the Soup

  • Pour the strained broth into the soup pot and bring to a boil.
  • Using your hands, pick the chicken meat from the bones, carefully checking for any bones. Add the chicken to the soup.
  • Simmer for 5–10 minutes to allow the flavors to come together.

Step 5: Finish the Soup

  • Add the chopped parsley and squeeze in the juice of one large lemon.
  • Taste and adjust with salt and pepper as needed.
  • The lemon is essential — it brightens this Italian Penicillin Soup and balances the rich, slow-simmered broth.

Video

Youtube video
Keyword chicken noodle soup, homemmade chicken soup, italian penicillin soup, italian soup
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One Comment

  1. 5 stars
    Let me preface my comment by saying I am NOT a good cook, I can burn water! This was my first time making homemade chicken soup of any kind and it was amazing!! The instructions were super clear and easy to follow. My family loved the soup! I’ve already shared the recipe with some friends and family and will definitely make it again.

    I’ve tried a few Melissa Jo recipes and I’m loving how even a not-so-good-cook, can make a successful meal 🙂

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