You know those days when the weather turns nasty, or you just feel a cold creeping in? That’s when I reach for my slow cooker and whip up a batch of Italian Penicillin Soup—my family’s go-to comfort food. There’s something magical about how the aroma fills the house while it simmers away, promising warmth and healing with every spoonful. My grandma swore by this soup, and honestly, I get it. The tender chicken, the soft vegetables, and that little bit of pasta soaking up all the savory broth—it’s like a hug in a bowl. Plus, the slow cooker does most of the work, so you can toss it all in and forget about it until dinnertime. Trust me, this stuff is pure gold when you need a little TLC.
Why You’ll Love This Slow Cooker Italian Penicillin Soup
This soup isn’t just food—it’s a remedy, a cozy blanket, and a time-saver all in one pot. Here’s why it’s my forever favorite:
- Comfort in every bite: That rich broth with tender chicken and veggies? Pure nostalgia.
- Set-it-and-forget-it easy: Dump everything in the slow cooker and let magic happen.
- Flavor bomb: Garlic, herbs, and savory broth meld together beautifully.
- Cold-weather hero: Nothing beats it when you’re chilled to the bone.
- Immune-boosting goodness: Grandma wasn’t wrong—this really does make you feel better.
Ingredients for Slow Cooker Italian Penicillin Soup
Listen, I know it’s tempting to eyeball ingredients—I do it too sometimes—but for this soup, measuring matters. You want that perfect balance of healing broth and hearty chunks. Here’s what you’ll need:
- 1 lb chicken breast, diced into bite-sized pieces (trust me, uniform sizes cook evenly)
- 1 cup carrots, chopped (about 2 medium—don’t skip the orange confetti!)
- 1 cup celery, chopped (leaves and all for extra flavor)
- 1 cup onion, chopped (yellow or white, whichever makes you cry less)
- 3 cloves garlic, minced (or 4 if you’re fighting a cold—no judgment)
- 6 cups chicken broth (homemade if you’re fancy, boxed if you’re human)
- 1 cup small pasta (ditalini or orzo—they hug the broth perfectly)
- 1 tsp dried oregano (or 2 tsp fresh if your windowsill herb garden survived)
- 1 tsp dried thyme (rub it between your fingers to wake up the flavor)
- Salt and pepper to taste (start with ½ tsp salt—you can always add more)
- 2 tbsp olive oil (for sautéing—extra virgin if you’ve got it)
See? Nothing weird or fussy. Just honest ingredients that turn into a pot of love.
How to Make Slow Cooker Italian Penicillin Soup
Okay, here’s where the magic happens! Don’t let the slow cooker fool you—there’s still a bit of technique involved to get that perfect balance of flavors. Follow these steps, and you’ll have a pot of golden goodness that’ll make you feel like a kitchen wizard.
Sautéing the Vegetables
First things first: grab your favorite soup pot or a deep skillet. Heat up that olive oil over medium heat until it shimmers—you’ll know it’s ready when a tiny piece of onion sizzles instantly. Toss in your chopped onions, carrots, and celery (what we Italians call the “holy trinity”). Stir them around until the onions turn translucent and the carrots just start to soften—about 5 minutes should do it.
Now here’s my trick: push the veggies to one side and add the minced garlic right into the cleared space. Let it cook for just 30 seconds—until it smells amazing but before it browns. Burning garlic is the fastest way to ruin a good soup, so watch it like a hawk! Once it’s fragrant, stir everything together for another 30 seconds, then take it off the heat.
Slow Cooking the Soup
Dump those gorgeous sautéed veggies into your slow cooker. Add the diced chicken—no need to brown it first, that’s the beauty of this method. Pour in the chicken broth, then sprinkle the oregano, thyme, salt, and pepper over everything. Give it one good stir to distribute the seasonings.
Now comes the waiting game. For tender, fall-apart chicken, cook on low for 6-7 hours. If you’re in a hurry (because colds don’t wait!), high for 3-4 hours works too—just check that the chicken shreds easily with a fork. The longer cook time on low really lets the flavors marry, though. You’ll know it’s ready when your whole house smells like an Italian grandmother’s kitchen.
Adding the Pasta
Here’s where most people mess up: adding the pasta too early. About 30 minutes before serving, stir in your ditalini or orzo. Set a timer—this part’s crucial. You want the pasta al dente, not mushy. If you’re using a different pasta shape, check the package cooking time and adjust accordingly.
Give it a taste test at 25 minutes—the pasta should be tender but still have a tiny bite. If the soup looks too thick at this point, just stir in a splash of hot water or broth. Serve it steaming hot, preferably to someone who needs a little extra love (even if that someone is you).
Tips for the Best Slow Cooker Italian Penicillin Soup
After making this soup more times than I can count, here are my hard-earned secrets:
- Fresh herbs win: Swap dried oregano and thyme for fresh if you can—the flavor pops!
- Salt smartly: Broths vary in saltiness, so start light and adjust at the end.
- Pasta pro tip: Cook pasta separately if you plan to freeze leftovers—noodles turn mushy otherwise.
- Storage magic: Keep in the fridge up to 3 days—the flavors actually improve overnight!
- Revive leftovers: Add a splash of broth when reheating to bring it back to life.
Little touches make all the difference between good soup and legendary soup!
Variations for Slow Cooker Italian Penicillin Soup
Don’t be afraid to play with this recipe! Swap chicken for leftover turkey after Thanksgiving, toss in a handful of spinach at the end, or use rice instead of pasta for a gluten-free twist. My cousin even adds a squeeze of lemon at the end for brightness—it’s all about what makes your soul feel better.
Serving Suggestions for Slow Cooker Italian Penicillin Soup
Oh, this soup begs to be dunkked into! I always serve it with crusty bread—perfect for sopping up every last drop of that golden broth. If you’re feeling fancy, a simple green salad with lemon vinaigrette cuts through the richness beautifully. And don’t forget the grated Parmesan for sprinkling—it’s not optional in my house!
Storing and Reheating Slow Cooker Italian Penicillin Soup
Okay, let’s talk leftovers—because let’s be real, this soup tastes even better the next day! But you’ve gotta store it right to keep that magic alive. Here’s how I do it:
First, let the soup cool to room temperature (but don’t leave it out more than 2 hours—food safety first!). Then transfer it to airtight containers and pop it in the fridge. It’ll stay perfect for up to 3 days—any longer and the pasta starts absorbing too much broth.
When you’re ready for round two, reheating is easy. My favorite method? Pour a single serving into a small pot with a splash of water or broth (the pasta soaks up liquid overnight). Heat it gently over medium-low, stirring occasionally, until it’s steaming hot all the way through—about 5 minutes. Microwave works too—just cover the bowl and zap it in 1-minute bursts, stirring between each one.
One important note: don’t freeze this soup if you’ve already added the pasta. Those little noodles turn into sad, mushy blobs when thawed. If you must freeze it, leave the pasta out initially, then cook it fresh when you reheat the thawed soup. Trust me, your future self will thank you!
Nutritional Information for Slow Cooker Italian Penicillin Soup
Okay, let’s talk numbers—but don’t worry, this soup is as good for you as it feels! Here’s the breakdown per generous bowl (about 1/6th of the recipe):
- Calories: Around 250 (perfect for when you need comfort without guilt)
- Protein: 20g (thank you, chicken—the MVP of recovery foods)
- Carbs: 25g (mostly from those wholesome veggies and pasta)
- Fiber: 3g (carrots and celery doing the digestive happy dance)
- Fat: 8g (the good kind from olive oil and chicken)
- Sodium: 800mg (adjust if using low-sodium broth—taste before adding salt!)
Now, full disclosure: these numbers can swing a bit depending on your ingredients. Homemade broth? Maybe less sodium. Extra chicken? More protein. You get the idea. But honestly, when you’re curled up with a steaming bowl feeling under the weather, the only number that really matters is how many spoonfuls make you sigh with relief. (For me, it’s usually about three.)
Frequently Asked Questions About Slow Cooker Italian Penicillin Soup
I get asked about this soup all the time—usually while someone’s holding an empty bowl and looking hopeful for seconds. Here are the questions that come up most often (along with my very opinionated answers!):
Does Italian penicillin soup really work?
Well, it’s not actually medicine, but between the steaming broth, garlic, and nutrient-packed ingredients? Let’s just say science hasn’t proven it doesn’t work! My family swears it cuts cold symptoms in half. The steam alone clears your sinuses, and that chicken gives you a protein boost when you need it most.
What pasta do you use for Italian penicillin soup?
Small shapes are key here—they need to fit on a spoon with all the other goodies. My top picks are ditalini (those little tubes) or orzo (rice-shaped pasta). But honestly? Use whatever tiny pasta you’ve got in the pantry. Just avoid long noodles—they’re impossible to eat gracefully when you’re wrapped in a blanket burrito.
Can you cook soup too long in a slow cooker?
Oh, absolutely. While the chicken gets more tender over time, veggies can turn to mush after about 8 hours. And don’t even get me started on pasta—add it too early, and you’ll have gluey blobs. Stick to the 6-7 hour sweet spot on low, and your soup will be perfect every time.
What’s the benefit of penicillin soup?
Beyond tasting like a warm hug? It’s packed with easy-to-digest nutrients when you’re feeling blah. The broth keeps you hydrated, garlic may help your immune system, and chicken provides cysteine (an amino acid that might thin mucus). Mostly though? It makes you feel cared for—and that’s powerful medicine in my book.
Can I make this soup vegetarian?
You bet! Swap the chicken broth for veggie broth and skip the chicken (duh). Add white beans or lentils for protein. The flavor won’t be exactly the same, but it’ll still have that cozy, healing vibe. My vegan friend adds nutritional yeast at the end for a cheesy flavor boost—genius!
Healing Slow Cooker Italian Penicillin Soup in 6 Hours
A hearty and comforting soup made in a slow cooker, often referred to as Italian Penicillin Soup for its soothing properties.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Low Fat
Ingredients
- 1 lb chicken breast, diced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup small pasta (like ditalini or orzo)
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a pan and sauté onions, carrots, and celery until softened.
- Add garlic and cook for 1 minute.
- Transfer the sautéed vegetables to the slow cooker.
- Add diced chicken, chicken broth, oregano, thyme, salt, and pepper.
- Cook on low for 6-7 hours or high for 3-4 hours.
- Add pasta in the last 30 minutes of cooking.
- Stir well and serve hot.
Notes
- Use fresh herbs for better flavor.
- Adjust pasta cooking time based on type used.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
