Italian Penicillin Soup Recipe
Italian Penicillin Soup
Table of Contents
Italian Penicillin Soup
Discover the ultimate comfort food with our Italian Penicillin Soup, a flavorful and hearty remedy inspired by the classic chicken soup. Packed with immune boosting ingredients like garlic, fresh herbs, and tender chicken, this Italian twist on a traditional favorite is perfect for cold days or when you need a healthy, nourishing meal. Enjoy the warmth of Italy in every spoonful.
Description:
When it comes to home remedies for colds and flu, chicken soup is often hailed as the go to comfort food. But what if you could elevate that healing broth into something more flavorful and aromatic? Enter Italian Penicillin Soup, a delicious Italian version of the traditional chicken soup that offers not only comfort but a punch of Italian zest.
Packed with fresh Italian herbs, garlic, lemon, and Parmesan, this soup goes beyond the standard broth to deliver a flavor explosion that nourishes the soul. The immune boosting properties of garlic and herbs, combined with the soothing warmth of the broth, make this a perfect dish for when you’re feeling under the weather or simply craving a cozy, healthy meal.
The base of this soup starts with a classic mirepoix onions, carrots, and celery that gently simmers to create the perfect aromatic foundation. Italian touches such as Parmesan rind, thyme, and lemon zest bring a unique twist, while shredded chicken breast provides the protein to make this soup both filling and nutritious.
For those looking to keep their immune system strong, the inclusion of garlic is essential, as it has antimicrobial properties that may help ward off illness. Fresh thyme not only adds a beautiful depth of flavor but also has been used for centuries in natural remedies to fight respiratory infections. Lemon zest brightens the soup, while the addition of ditalini pasta gives the soup a bit of heartiness, reminiscent of the beloved Italian minestrone.
In just about an hour, you can have a pot of steaming, delicious Italian Penicillin Soup on the table. With each spoonful, you’ll be reminded that comfort and health can indeed come in the form of delicious food. Whether you’re feeling under the weather or just need a cozy, comforting meal, this soup will surely warm your body and soul.
Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 6 cups chicken broth
- 1 lb boneless, skinless chicken breast
- 1 Parmesan rind (optional, but recommended)
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 1 bay leaf
- ½ cup ditalini pasta (or any small pasta)
- 1 lemon (zested and juiced)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions:
- Sauté the vegetables:
Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are soft and the onions are translucent. - Add garlic:
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant. - Simmer the broth:
Pour in the chicken broth, then add the chicken breasts, Parmesan rind (if using), fresh thyme, and bay leaf. Bring to a boil, then reduce the heat and let it simmer gently for 20 minutes, or until the chicken is fully cooked. - Shred the chicken:
Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot. - Add the pasta:
Stir in the ditalini pasta and let it cook for about 8-10 minutes, or until al dente. - Finish the soup:
Once the pasta is cooked, stir in the lemon zest and juice. Taste the soup and adjust the seasoning with salt and pepper. - Serve:
Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese. Serve hot, with a side of crusty bread if desired.
Notes:
- Parmesan Rind: Adding a Parmesan rind while simmering gives the soup an extra depth of flavor, but it’s optional. You can still make a delicious broth without it.
- Chicken Thighs vs. Breast: If you prefer, you can substitute chicken thighs for a richer, more flavorful soup. Chicken thighs tend to be juicier and more tender.
- Gluten-Free Option: Use gluten-free pasta or skip the pasta altogether and add extra vegetables like zucchini or spinach to bulk up the soup.
- Storage: This soup keeps well in the refrigerator for up to 3 days. You can also freeze it for up to 3 months, but it’s best to cook the pasta fresh when reheating.
Italian Penicillin Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 6 cups chicken broth
- 1 lb boneless skinless chicken breast
- 1 Parmesan rind optional, but recommended
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- 1 bay leaf
- ½ cup ditalini pasta or any small pasta
- 1 lemon zested and juiced
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are soft and the onions are translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Pour in the chicken broth, then add the chicken breasts, Parmesan rind (if using), fresh thyme, and bay leaf. Bring to a boil, then reduce the heat and let it simmer gently for 20 minutes, or until the chicken is fully cooked.
- Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot.
- Stir in the ditalini pasta and let it cook for about 8-10 minutes, or until al dente.
- Once the pasta is cooked, stir in the lemon zest and juice. Taste the soup and adjust the seasoning with salt and pepper.
- Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese. Serve hot, with a side of crusty bread if desired.
Notes
- Parmesan Rind: Adding a Parmesan rind while simmering gives the soup an extra depth of flavor, but it’s optional. You can still make a delicious broth without it.
- Chicken Thighs vs. Breast: If you prefer, you can substitute chicken thighs for a richer, more flavorful soup. Chicken thighs tend to be juicier and more tender.
- Gluten-Free Option: Use gluten-free pasta or skip the pasta altogether and add extra vegetables like zucchini or spinach to bulk up the soup.
- Storage: This soup keeps well in the refrigerator for up to 3 days. You can also freeze it for up to 3 months, but it’s best to cook the pasta fresh when reheating.
