Farmhouse Favorite “Penicillin” Soup Recipe

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Penicillin Soup is the recipe I make when someone in our house starts feeling run down, when flu season is going around, or when it’s a chilly day and I want something warm simmering on the stove. It’s a cozy, comforting chicken soup made with simple ingredients, a golden broth, and tiny pasta that feels like a hug in a bowl.

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Why This Penicillin Soup Gets Made So Often

This “penicillin soup” is one of those recipes that doesn’t require much thought. Everything goes into one large pot, and it’s mostly hands-off once it gets going.

The cooked vegetables add natural sweetness, the fresh garlic and herbs build a flavorful broth, and the parmesan rind gives it that deep, savory, almost velvety texture that makes this soup feel special. Add a little tiny pasta cooked al dente, and it turns into the ultimate comfort food.

It’s warm, soothing, and gentle enough for a sore throat, but still filling enough to count as a real meal.

Ingredients Needed for Penicillin Soup

• 3 tablespoons butter
• 1 yellow onion, chopped
• 3 celery stalks, chopped
• 10 baby carrots, chopped
• 10 garlic cloves, peeled and minced
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried parsley flakes or italian parsley
• 1 teaspoon oregano leaves
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon dried rosemary leaves
• 1/2 teaspoon black pepper
• 8 ounces water (or chicken broth, chicken stock, vegetable broth, or bone broth)
• Parmesan rind (optional, but adds great umami flavor)
• 2 pounds skinless boneless chicken thighs or chicken breasts
• 1/2 cup orzo or other small pasta
• Lemon juice, optional
• Parmesan cheese or parmigiano reggiano for serving

How to Make Farmhouse Penicillin Soup

Melt the Butter and Sauté the Vegetables

In a large pot or dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Cook, stirring occasionally, until the vegetables soften and begin to smell sweet and fragrant.

Add the Garlic and Seasonings

Add the minced garlic to the pot and cook just until fragrant. Stir in the salt, red pepper flakes, parsley, oregano, turmeric, rosemary, and black pepper, making sure the vegetables are well coated.

Add the Liquid, Chicken, and Parmesan Rind

Pour in the water and add the parmesan rind, if using. Nestle the chicken thighs into the pot. Bring everything to a gentle simmer, then reduce to low heat and cook until the chicken is hot throughout and fully cooked.

Shred the Chicken

Using a slotted spoon, remove the chicken from the pot and shred it. Return the shredded chicken back to the soup and stir well.

Cook the Pasta

Add the orzo to the soup and cook according to package instructions until al dente. Stir occasionally so the pasta doesn’t stick to the bottom.

Finish and Serve

Ladle the soup into bowls. Add lemon juice if desired and top with freshly grated parmesan cheese before serving.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb broth as it sits, so you may want to add a little extra broth when reheating. Warm gently over low heat in a separate pot.

Best Pasta Options for This Soup

Orzo is what I reach for most often, but this soup works well with just about any little pasta. Traditional italian chicken pastina soups use very small shapes, and they all work here:

• Acini de pepe
• Alphabet pasta
• Mini shells
• Little stars
• Any small pasta you have on hand

Each one gives the soup a slightly different feel, but they all soak up that flavorful broth beautifully.

Helpful Tips and Variations

• Rotisserie chicken works if you’re short on time. Add it near the end since it’s already cooked.
• For an extra smooth texture, you can blend a small portion of the soup with an immersion blender before adding the pasta.
• Parmesan rinds are often available at cheese shops or specialty sections of whole foods — they’re worth grabbing when you see them.

Final Thoughts

Penicillin Soup is one of those recipes that earns its place in regular rotation. It’s simple to make, uses ingredients most kitchens already have, and always delivers when you need something warm and comforting. Whether you’re making it during flu season, for a sore throat, or just on a chilly day, this cozy soup is a great way to nourish your body and slow things down a bit. It’s the kind of recipe that doesn’t need much explaining—once you make it, you’ll understand why it gets made again and again.

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