Warm, nourishing, and filled with wholesome ingredients, this Italian Penicillin Soup is the ultimate comfort food for any season. Made with tender chicken, fresh vegetables, and fragrant herbs, it’s a homemade remedy that tastes like a hug from an Italian grandmother.
Table of Contents
Ingredients
- Chicken: Provides rich flavor, protein, and the base for a hearty, nourishing broth.
- Onion, Carrots, Celery: Classic aromatics for building depth and sweetness in the soup.
- Garlic: Adds a warm, savory element that enhances the broth’s complexity.
- Bay Leaf, Thyme, Rosemary, Sage: Infuses the soup with fragrant, earthy Italian herb notes.
- Chicken Broth: Forms the liquid base, carrying the rich flavors of the chicken and herbs.
- Pasta: Adds texture and makes the soup more filling and comforting.
- Spinach/Kale, Peas: Fresh greens for nutrition and color, balancing the heartiness.
- Olive Oil: Used for sautéing, adding a smooth, subtle richness.
- Lemon Juice: Brightens the flavors and adds a hint of acidity for balance.
- Parsley & Parmesan: Garnishes for freshness and a savory finish.
Alternative Ingredients
- Turkey or Bone-in Beef Shank: Swap for chicken for a different protein and flavor profile.
- Leeks or Shallots: Use instead of onions for a milder, sweeter flavor.
- Parsnips or Turnips: Replace carrots or celery for a unique, earthy sweetness.
- Fresh Basil or Oregano: Sub for rosemary and sage for a lighter, more aromatic twist.
- Vegetable Broth: A vegetarian option, keeping the soup light but still flavorful.
- Quinoa or Farro: Use in place of pasta for added protein and a grainy texture.
- Swiss Chard or Zucchini: Switch for spinach or kale to mix up the greens.
- Coconut Oil or Ghee: Adds a different richness when sautéing, great for dairy-free alternatives.
- Lime Juice or Red Wine Vinegar: Brighten flavors if you don’t have lemon on hand.
Detailed Steps
Brown the Chicken for Flavor: Let the chicken develop a golden crust to create flavorful brown bits (fond) at the bottom of the pot. If it sticks, don’t worry—a splash of broth will help loosen it, adding depth to the soup.
Slowly Sauté the Vegetables: Sauté the onions, carrots, and celery over lower heat to release their sweetness. A pinch of salt helps draw out moisture, softening the veggies without browning too much.
Enhance with Fresh Herbs: If you have fresh herbs, toss in a small sprig for extra flavor. You can also add a Parmesan rind while simmering for an umami boost.
Skim for Clear Broth: Skim foam and impurities as the soup simmers for a cleaner, clearer broth. Do this regularly during the first 30 minutes.
Shred, Don’t Chop, the Chicken: Shred the chicken by hand for a more rustic texture. It’s more tender than chopping and gives the soup a traditional feel.
Cook the Pasta Separately: Cooking pasta separately helps it stay al dente and prevents it from soaking up too much broth. If cooked in the soup, monitor closely to avoid mushiness.
Brighten with Lemon: A squeeze of lemon just before serving brightens the soup and balances the richness. Add a small pat of butter at the end for extra creaminess.
Add Greens Last: Stir in spinach or kale right before turning off the heat to keep them tender and vibrant.
Expert Tips
Use Homemade Broth if Possible: For the most flavorful and clear broth, use homemade chicken broth. It’s less salty and more robust than store-bought options.
Deglaze the Pot: After browning the chicken and sautéing the vegetables, deglaze the pot with a splash of white wine or a bit of broth. Scrape up the browned bits to incorporate even more flavor into the soup.
Incorporate Umami Boosters: Add a tablespoon of tomato paste or a splash of soy sauce to enhance the umami depth. These ingredients subtly enrich the broth without overpowering it.
Use a Soup Bag for Herbs: If you prefer a less tangled mess of herbs, use a cheesecloth or tea infuser to contain the fresh herbs. This makes it easy to remove them later without fishing through the soup.
Adjust Thickness with Cornstarch Slurry: If your soup turns out too thin, mix a bit of cornstarch with cold water to create a slurry. Stir it into the simmering soup to thicken it to your desired consistency.
Add a Touch of Cream: For a richer texture, stir in a splash of heavy cream or half-and-half just before serving. This adds a luxurious mouthfeel without overwhelming the traditional flavors.
FAQs
Yes, you can use chicken breasts, but they may be less flavorful and slightly drier. Consider adding extra chicken broth or cooking the breasts less to keep them tender.
Absolutely! This soup actually tastes better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Substitute the chicken with legumes or chickpeas and use vegetable broth instead of chicken broth. For added protein, you can also include tofu.
Cook the pasta separately and add it to the soup just before serving. This helps maintain the pasta’s texture and prevents it from absorbing too much broth.
The term “Penicillin Soup” is a nod to its comforting, nourishing qualities, similar to how penicillin is known for its healing properties. It’s a hearty, traditional dish believed to provide comfort and aid in recovery, rather than a medical cure.
Serving Suggestions
Serve this Italian Penicillin Soup with crusty garlic bread or a side of Parmesan-encrusted toast for a delightful, hearty meal. A fresh green salad with a light vinaigrette also complements the rich flavors of the soup perfectly.
Storage Suggestions
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat thoroughly before serving, and add a splash of broth if needed to restore consistency.
You’ll also enjoy:
- Creamy Parmesan Italian Sausage Soup
- Cilantro Chicken Soup with Lime
- Spicy Split Pea Soup
- Arabic Lentil Soup
- Veggie Lasagna Soup
Italian Penicillin Soup
Equipment
Ingredients
- 1 whole chicken (about 4 lbs), cut into pieces
- 1 large onion finely chopped
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 4 garlic cloves minced
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried sage
- 8 cups low-sodium chicken broth (preferably homemade or store-bought)
- 1 cup pasta (such as ditalini or small shells)
- 1 cup fresh spinach (or kale), chopped
- 1 cup peas (fresh or frozen)
- salt and freshly ground black pepper to taste
- 2 tbsp extra virgin olive oil
- 1 lemon juiced
- fresh parsley chopped, for garnish
- grated Parmesan cheese for serving (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken and set aside.2 tbsp extra virgin olive oil, 1 whole chicken
- In the same pot, add the onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened. Add the garlic and cook for an additional 1-2 minutes.1 large onion, 2 carrots, 2 celery stalks, 4 garlic cloves
- Return the chicken to the pot. Add the bay leaf, thyme, rosemary, and sage. Pour in the chicken broth and bring to a boil. Reduce the heat to low and let it simmer for about 30-40 minutes, until the chicken is cooked through and tender.1 bay leaf, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp dried sage, 8 cups low-sodium chicken broth
- Remove the chicken pieces from the pot. Shred the meat and discard the bones and skin. Return the shredded chicken to the pot.
- Add the pasta to the pot and cook according to the package instructions, usually about 8-10 minutes.1 cup pasta
- In the last 5 minutes of cooking, add the chopped spinach (or kale) and peas. Season with salt and pepper to taste.1 cup fresh spinach, 1 cup peas, salt and freshly ground black pepper
- Remove from heat and stir in the lemon juice. Adjust seasoning as needed.1 lemon
- Ladle the soup into bowls, garnish with fresh parsley, and sprinkle with grated Parmesan cheese if desired.
Notes
- For a Clearer Broth: Skim off impurities regularly during the first 30 minutes of simmering.
- Vegetarian Option: Use legumes or chickpeas and vegetable broth instead of chicken.
- For Extra Flavor: Add a Parmesan rind to the broth while simmering.
- Pasta Tip: Cook pasta separately to prevent it from becoming mushy.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Herb Bag: Use a cheesecloth or tea infuser for fresh herbs for easy removal.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
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