ITALIAN PENICILLIN SOUP AMAZING HEALING

I still remember the time my cousin Marco came down with the worst flu imaginable right before our big family trip to Italy, and Nonna Emilia, without missing a beat, whipped up a steaming pot of what she called her “magic potion.” That magic potion, my friend, was nothing other than Italian Penicillin Soup, and it worked wonders! Trust me, you’ll be amazed at how this simple, comforting soup can soothe your soul and chase away those pesky sniffles, and I’m here to guide you every step of the way to deliciousness.

What Makes This Soup So Special? (Hint: It’s Not Just Chicken!)

Okay, so you might be thinking, “Another chicken soup recipe? What’s the big deal?” Well, this isn’t just any chicken soup. This is Italian Penicillin Soup, and it’s packed with flavor, nutrients, and, most importantly, love. Think of it as a warm hug in a bowl. The key to its magic lies in the combination of simple, fresh ingredients, each playing a vital role in boosting your immune system and making you feel better from the inside out.

First off, let’s talk about the broth. We’re not just using any broth here. We’re going for a rich, homemade chicken broth if possible (more on that later), brimming with collagen and essential nutrients that are incredibly soothing to a sore throat. Then, we’re loading it up with veggies like carrots, celery, and onions – your classic soup starters, providing vitamins and antioxidants. But the real magic happens when you add in the Italian flair: garlic (nature’s antibiotic!), fresh herbs like parsley and oregano, and a touch of Parmesan cheese for that umami kick. It’s truly a symphony of flavors working together to make you feel fantastic.

Ingredients: Your Arsenal Against the Sniffles

Here’s what you’ll need to create your own batch of Italian Penicillin Soup:

• Chicken: About 1.5-2 pounds of bone-in, skin-on chicken pieces (like thighs and drumsticks) for maximum flavor. You can also use a whole chicken carcass if you have one leftover from a roast.
• Aromatics: 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4-6 cloves garlic, minced (don’t be shy!).
• Broth: 8-10 cups of chicken broth (homemade is best, but good quality store-bought works too). If using store-bought, opt for low-sodium.
• Pasta: 1 cup of small pasta shapes like ditalini, acini di pepe, or stelline (stars).
• Greens: 1 cup of chopped fresh spinach or kale (optional, but adds extra nutrients).
• Herbs: 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh oregano; 1 teaspoon dried thyme.
• Cheese: 1/2 cup grated Parmesan cheese, plus extra for serving.
• Olive Oil: 2 tablespoons.
• Seasoning: Salt and freshly ground black pepper to taste.
• Lemon: Optional, but a squeeze of fresh lemon juice brightens up the flavors beautifully.

Step-by-Step Guide: Let’s Make Some Magic!

Alright, let’s get cooking! Don’t worry, this recipe is super easy, even if you’re not a seasoned chef. Just follow these steps, and you’ll be enjoying a delicious bowl of Italian Penicillin Soup in no time.

Step 1: Building the Flavor Base

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
2. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic! Burnt garlic will make the soup taste bitter.

Step 2: Creating the Broth

1. Add the chicken pieces to the pot. Pour in the chicken broth, making sure the chicken is submerged.
2. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for at least 45 minutes, or up to an hour, or until the chicken is cooked through and tender.
3. Remove the chicken from the pot and set it aside to cool slightly. Once cool enough to handle, shred the chicken meat, discarding the skin and bones.

Step 3: Finishing Touches

1. Return the shredded chicken to the pot.
2. Add the pasta to the soup and cook according to package directions, usually about 8-10 minutes, or until al dente.
3. Stir in the chopped spinach or kale (if using), fresh parsley, oregano, and thyme.
4. Add the grated Parmesan cheese and stir until melted and well combined.
5. Season the soup with salt and pepper to taste.
6. If desired, stir in a squeeze of fresh lemon juice for brightness.

Step 4: Serving and Enjoying

1. Ladle the Italian Penicillin Soup into bowls.
2. Garnish with extra grated Parmesan cheese and a sprinkle of fresh parsley.
3. Serve hot and enjoy!

Tips and Tricks for the Best Italian Penicillin Soup Ever

Want to take your Italian Penicillin Soup to the next level? Here are a few tips and tricks I’ve learned over the years:

• Homemade Broth is King: If you have the time and inclination, making your own chicken broth is totally worth it. It’s so much richer and more flavorful than store-bought broth. Simply simmer a whole chicken carcass or leftover chicken bones with vegetables and herbs for a few hours.
• Don’t Overcook the Pasta: Nobody likes mushy pasta! Add the pasta towards the end of the cooking time and cook it until it’s just al dente. Remember, it will continue to cook a little bit in the hot broth.
• Add a Kick: For a little extra heat, add a pinch of red pepper flakes to the soup.
• Get Creative with Veggies: Feel free to add other vegetables you like, such as zucchini, bell peppers, or mushrooms.
• Make it Vegetarian: To make a vegetarian version, simply omit the chicken and use vegetable broth instead. You can also add a can of cannellini beans for extra protein.
• Storage: Leftover soup can be stored in the refrigerator for up to 3 days. It also freezes well.

Variations: Let’s Get Creative!

The beauty of Italian Penicillin Soup is that it’s so versatile. You can easily adapt it to your own preferences and dietary needs. Here are a few ideas to get you started:

• Lemon Chicken Orzo Soup: Add a generous squeeze of lemon juice and use orzo pasta instead of small pasta shapes.
• Spicy Italian Wedding Soup: Add small meatballs and a pinch of red pepper flakes for a spicy twist on the classic Italian Wedding Soup.
• Creamy Tomato Chicken Soup: Stir in a can of crushed tomatoes and a splash of heavy cream for a richer, creamier soup.

The Healing Power of Soup: More Than Just a Comfort Food

Okay, so we’ve established that Italian Penicillin Soup tastes amazing. But did you know that it’s also incredibly good for you? Soup has been used as a remedy for colds and flu for centuries, and for good reason. The warm broth helps to soothe a sore throat and loosen congestion, while the vegetables and herbs provide essential vitamins and antioxidants to boost your immune system. And let’s not forget the power of chicken broth, which is rich in collagen and other nutrients that can help to heal the gut and reduce inflammation. If you’re looking for a comforting and nourishing meal that will also help you feel better, look no further than a bowl of this amazing soup. Soup is also fantastic for helping with weight management as it is very filling and can be packed with vegetables.

Looking for other comforting recipes? Why not try a creamy Butternut Squash Soup for a sweet and savory treat, or a hearty Minestrone Soup packed with vegetables? And for a quick and easy dinner, you can’t go wrong with Garlic Parmesan Spaghetti or a Chicken And Spinach Casserole. All these dishes are easy to make and incredibly satisfying!

Making Your Own Chicken Broth: A Labor of Love (But Worth It!)

Okay, let’s talk about homemade chicken broth. I know, I know, it sounds intimidating. But trust me, it’s not as difficult as you might think. And the flavor is absolutely unbeatable. Plus, you get the added bonus of knowing exactly what’s going into your broth. No weird preservatives or artificial ingredients here!

Here’s a basic recipe for homemade chicken broth:

• Ingredients:
• 1 whole chicken carcass or 2-3 pounds of chicken bones (like backs, necks, and wings)
• 1 large onion, roughly chopped
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4-6 cloves garlic, smashed
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon black peppercorns
• Salt to taste
• Instructions:
1. Place the chicken carcass or bones in a large pot or Dutch oven.
2. Add the onion, carrots, celery, garlic, bay leaf, thyme, and peppercorns.
3. Cover with cold water, making sure the bones are completely submerged.
4. Bring the mixture to a boil, then reduce the heat to a simmer.
5. Simmer for at least 4 hours, or up to 8 hours, skimming off any foam that rises to the surface. The longer it simmers, the richer the flavor will be.
6. Strain the broth through a fine-mesh sieve, discarding the solids.
7. Season with salt to taste.
8. Let the broth cool completely, then store it in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Pro Tip: For an even richer flavor, roast the chicken bones in the oven at 400°F (200°C) for about 30 minutes before adding them to the pot. This will help to caramelize the bones and bring out their flavor.

Common Mistakes and How to Avoid Them

Even the simplest recipes can have their pitfalls. Here are a few common mistakes people make when making Italian Penicillin Soup, and how to avoid them:

• Using Too Much Salt: Store-bought chicken broth can be quite salty, so be careful not to add too much extra salt to the soup. Taste as you go and adjust the seasoning accordingly.
• Overcooking the Chicken: If you overcook the chicken, it will become dry and tough. Simmer it until it’s just cooked through and tender.
• Burning the Garlic: Burnt garlic will make the soup taste bitter. Cook the garlic over low heat and watch it carefully.
• Adding the Pasta Too Early: If you add the pasta too early, it will become mushy. Add it towards the end of the cooking time and cook it until it’s just al dente.
• Not Using Enough Herbs: Herbs are essential for flavor, so don’t be shy! Use plenty of fresh parsley, oregano, and thyme.

By following these tips, you’ll be well on your way to making the perfect bowl of Italian Penicillin Soup every time!

Conclusion: Your New Go-To Comfort Food

There you have it, my friend! Your complete guide to making the most amazing Italian Penicillin Soup. This isn’t just soup; it’s a hug in a bowl, a remedy for the soul, and a delicious way to boost your immune system. So, grab your ingredients, put on some music, and get ready to create a culinary masterpiece that will nourish your body and warm your heart. I promise, you’ll absolutely love it!

Italian Penicillin Soup

This comforting Italian Penicillin Soup is packed with flavor and nutrients, perfect for soothing a sore throat and boosting your immune system. It features a rich chicken broth base with vegetables, garlic, herbs, and Parmesan cheese, creating a healing and delicious meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 6

Course: Main Course

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1.5-2 pounds bone-in, skin-on chicken pieces thighs and drumsticks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4-6 cloves garlic, minced
• 8-10 cups chicken broth
• 1 cup small pasta shapes ditalini, acini di pepe, or stelline
• 1 cup chopped fresh spinach or kale optional
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh oregano
• 1 teaspoon dried thyme
• 1/2 cup grated Parmesan cheese, plus extra for serving
• Salt to taste
• Freshly ground black pepper to taste
• Lemon juice optional

Equipment

• Large pot or Dutch oven
• knife
• cutting board
• measuring cups and spoons
• Ladle
• Fine-mesh sieve (for homemade broth)
• Bowl (for cooling chicken)

Method

 

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
2. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
3. Add the chicken pieces to the pot. Pour in the chicken broth, making sure the chicken is submerged.
4. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for at least 45 minutes, or up to an hour, or until the chicken is cooked through and tender.
5. Remove the chicken from the pot and set it aside to cool slightly. Once cool enough to handle, shred the chicken meat, discarding the skin and bones.
6. Return the shredded chicken to the pot.
7. Add the pasta to the soup and cook according to package directions, usually about 8-10 minutes, or until al dente.
8. Stir in the chopped spinach or kale (if using), fresh parsley, oregano, and thyme.
9. Add the grated Parmesan cheese and stir until melted and well combined.
10. Season the soup with salt and pepper to taste.
11. If desired, stir in a squeeze of fresh lemon juice for brightness.
12. Ladle the Italian Penicillin Soup into bowls.
13. Garnish with extra grated Parmesan cheese and a sprinkle of fresh parsley.
14. Serve hot and enjoy!

Notes

For a richer flavor, use homemade chicken broth. Don’t overcook the pasta. Add a pinch of red pepper flakes for extra heat. Feel free to add other vegetables like zucchini, bell peppers, or mushrooms. For a vegetarian version, omit the chicken and use vegetable broth. Leftover soup can be stored in the refrigerator for up to 3 days or frozen. Variations include Lemon Chicken Orzo Soup, Spicy Italian Wedding Soup, and Creamy Tomato Chicken Soup.