Italian penicillin with gluten free pasta

Italian Penicillin with Gluten-Free Pasta

Italian Penicillin is the nickname lovingly given to traditional Italian chicken soup, known for its nourishing broth, tender chicken, and simple ingredients that soothe the body and soul. This gluten-free version keeps all the classic flavor while using gluten-free pasta, making it perfect for anyone with gluten sensitivities.

Whether you’re fighting a cold, feeling run down, or just craving comfort food, this soup delivers warmth, flavor, and nourishment in every spoonful.

Why You’ll Love This Soup

Comforting and healing
Naturally gluten-free with the right pasta
Light yet filling
Simple, wholesome ingredients
Perfect for meal prep or freezing

This soup is gentle on the stomach and packed with flavor from slow-simmered chicken and vegetables.

Ingredients (Serves 4–6)

1½ pounds chicken (bone-in thighs, drumsticks, or a whole chicken cut up)
10 cups water or low-sodium chicken broth
2 tablespoons olive oil
1 small onion, finely chopped
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 teaspoon dried oregano
½ teaspoon dried basil
1 bay leaf
1 cup gluten-free small pasta (ditalini, elbows, or stelline)
2 tablespoons fresh parsley, chopped
Optional: grated Parmesan cheese (ensure gluten-free)

Ingredient Notes

Chicken:
Bone-in chicken creates a richer, more healing broth. Boneless chicken can be used for convenience.

Gluten-Free Pasta:
Use small shapes designed for soup. Cook carefully to avoid over-softening.

Herbs:
Italian herbs add warmth and depth without overpowering the broth.

How to Make Italian Penicillin with Gluten-Free Pasta

Step 1: Sauté the Aromatics

In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened. Add garlic and cook for 30 seconds until fragrant.

Step 2: Simmer the Soup

Add chicken, water or broth, salt, pepper, oregano, basil, and bay leaf. Bring to a gentle boil, then reduce heat and simmer uncovered for 40–50 minutes, skimming foam if needed.

Step 3: Shred the Chicken

Remove chicken from the pot. Discard bones and skin, then shred the meat. Return shredded chicken to the soup.

Step 4: Add Gluten-Free Pasta

Bring soup back to a gentle boil. Add gluten-free pasta and cook according to package instructions, usually 8–10 minutes, stirring occasionally.

Step 5: Finish and Serve

Remove bay leaf. Taste and adjust seasoning. Stir in fresh parsley and serve hot.

Tips for the Best Italian Penicillin Soup

Cook gluten-free pasta just until tender
For leftovers, cook pasta separately and add to each bowl
Skim fat for a lighter broth
Add a squeeze of lemon for brightness

Variations

Extra Healing: Add grated ginger or turmeric
Vegetable-Packed: Add zucchini or spinach
Egg-Drop Style: Stir in beaten egg for stracciatella
Low-Carb: Replace pasta with zucchini noodles
Slow Cooker: Cook soup on LOW for 6–7 hours, add pasta at the end

Storage & Freezing

Refrigerate up to 4 days
Freeze without pasta for up to 3 months
Reheat gently, adding fresh pasta if needed

Serving Suggestions

Serve with gluten-free bread, crackers, or a simple green salad. Top with Parmesan cheese for a traditional Italian finish.

Final Thoughts

Italian Penicillin with gluten-free pasta proves that comfort food can be both nourishing and inclusive. With its rich broth, tender chicken, and simple ingredients, this soup is a go-to remedy for cold days, sick days, or anytime you need a bowl of warmth.