Embrace the comforting and soothing qualities of Penicillin Soup, a heartwarming elixir that combines the healing powers of chicken broth, the invigorating zest of ginger, the sweetness of honey, and a touch of warmth from whiskey. This cherished concoction is not just a bowl of soup; it’s a comforting remedy often turned to during cold and flu season or whenever the need for a revitalizing pick-me-up arises.

The culinary alchemy begins with a sauté of onions, garlic, and ginger, releasing a fragrant symphony of aromatics that sets the stage for the soup’s comforting journey. Sliced carrots and chopped celery join the mix, adding both texture and nutrition to the simmering pot of goodness.

The essence of the soup lies in the nourishing chicken broth, which becomes a canvas for the addition of shredded chicken and wholesome whole grain penne pasta. The result is a hearty and satisfying base that warms both body and soul.

The secret to Penicillin Soup’s unique character is the addition of honey for sweetness and a dash of whiskey for a subtle, comforting warmth. These elements, while optional, contribute to the overall soothing quality of the soup.

As you ladle this elixir into bowls, the sweet aroma of the honey, the gentle kick from the whiskey, and the vibrant colors of the vegetables create a feast for the senses. Garnished with fresh parsley, each spoonful becomes a moment of solace, offering comfort and relief.

Whether enjoyed for its potential healing properties or simply savored as a bowl of culinary comfort, Penicillin Soup is a testament to the nurturing power of homemade remedies. It transcends the ordinary and becomes a cherished ritual, providing warmth and care with every comforting sip.

Penicillin Soup:


For the Soup:

  • 1 lb (about 450g) chicken thighs, bone-in, skin-on
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 8 cups chicken broth (low-sodium)
  • 1/4 cup peaty Scotch whisky
  • Salt and black pepper to taste
  • Fresh parsley for garnish

For the Garnish:

  • 1 cup cooked barley or your choice of grains (optional)
  • Lemon slices
  • Fresh chives, chopped


  1. In a large pot, heat olive oil over medium-high heat. Add chicken thighs, skin-side down, and brown on both sides. Remove the chicken and set it aside.
  2. In the same pot, add chopped onion, sliced carrots, chopped celery, minced garlic, and grated ginger. Sauté until the vegetables are softened.
  3. Pour in the chicken broth and add the browned chicken back to the pot.
  4. Simmer the soup for about 30-40 minutes or until the chicken is cooked through and tender.
  5. Remove the chicken from the pot, shred the meat, and discard the bones and skin. Return the shredded chicken to the pot.
  6. Add peaty Scotch whisky to the soup and season with salt and black pepper to taste. Simmer for an additional 10-15 minutes to allow the flavors to meld.
  7. Before serving, remove any excess fat that may have risen to the top.
  8. If using, add cooked barley or your choice of grains to the soup.
  9. Garnish with fresh parsley, lemon slices, and chopped chives.

Approximate Nutritional Information (per serving, assuming 6 servings, excluding grains):

Please note that these values are estimates and can vary based on specific product choices and portion sizes:

  • Calories: 200-250
  • Protein: 15-20g
  • Fat: 10-12g
    • Saturated Fat: 2-3g
    • Monounsaturated Fat: 5-6g
    • Polyunsaturated Fat: 2g
  • Carbohydrates: 10-15g
    • Dietary Fiber: 2-3g
    • Sugars: 3-5g
  • Net Carbs: 8-12g
  • Sodium: 800-1000mg (may vary based on the salt content of ingredients)