Italian Penicillin Chicken Soup

Name: Italian Penicillin Chicken Soup with Shredded Chicken
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 8 cups water; 4 large carrots; 4 celery stalks; 1 large onion; 1 head garlic; 2.5 lbs boneless, skinless chicken thighs; 1 bunch fresh parsley; 2 tbsp chicken bouillon paste; garlic salt, to taste; complete seasoning, to taste; butter, for serving; sourdough bread, for serving

Italian Penicillin Chicken Soup is a comforting one-pot meal where vegetables are simmered with chicken thighs until tender, then partially blended to create a thick, rich broth packed with shredded chicken.

🌍Italian-American 🏷️Chicken soup 🏷️Soup 🏷️Italian 🏷️Comfort food Winter

🏷️

🏷️Cold remedy

-0:00

jackiehartlaubonTikTok

Total

1h 10m

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

8 cups water
4 large carrots
4 celery stalks
1 large onion
1 head garlic
2.5 lbs boneless, skinless chicken thighs
1 bunch fresh parsley
2 tbsp chicken bouillon paste
garlic salt, to taste
complete seasoning, to taste
butter, for servingoptional
sourdough bread, for servingoptional

12 Ingredients

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Instructions

1
In a large pot or Dutch oven, add water.
2
Add the carrots, celery, onion, and garlic cloves to the pot.
3
Add the chicken thighs and fresh parsley to the pot.
4
Cover the pot, bring to a boil, then reduce to a simmer. Cook until the chicken is fully cooked and the vegetables are fork-tender.
5
Remove the cooked chicken and parsley stems from the pot. Shred the chicken and set aside.
6
Using a slotted spoon, transfer the cooked vegetables to a blender. Add a few ladles of the broth from the pot.
7
Blend the vegetables and broth until completely smooth.
8
Season the remaining broth in the pot with additional chicken bouillon paste, garlic salt, and complete seasoning to your taste.
9
Pour the blended vegetable puree back into the pot and stir to combine with the broth.
10
Add the shredded chicken back to the soup and stir everything together.
11
To serve, place a couple of pats of butter in a bowl and ladle the hot soup over top. Serve with sourdough bread for dipping.

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Tips & Notes

Pro tips

Don't skip blending the vegetables—this step creates the signature thick, creamy broth texture without cream.
Simmer gently rather than boil to keep chicken tender; high heat toughens thighs and clouds the broth.
Shred chicken after cooking while still warm for easier, cleaner pieces.
Taste and adjust seasoning after blending, as flavors concentrate and bouillon paste saltiness varies by brand.

Substitutions

Chicken bouillon paste → 4–6 chicken bouillon cubes dissolved in warm water (adjust to taste)
Fresh parsley → 1 tsp dried parsley or fresh dill for a different herb note
Chicken thighs → boneless chicken breasts (reduce simmering time to 25–30 minutes to prevent drying)

Storage & make-ahead

Store in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months; reheat gently on the stovetop over medium heat.

Equipment

immersion blender or standard blender · large pot or Dutch oven

Common Questions

Can I use chicken breasts instead of thighs?

Yes, but thighs are recommended—they stay more tender and flavorful during long simmering. Breasts may dry out; reduce cooking time if using them.

Do I blend all the soup or just part of it?

The recipe creates a thick broth by blending vegetables; some recipes blend partially to keep texture. Check your specific recipe version for preferred consistency.