Introduction
Soothing and restorative, Italian Penicillin Soup has come to be known as such due to its comfort food quality. Much like other chicken soups around the world, this Italian chicken soup is ideal to warm the body, heal wounds, and nourish it during the cold season or when you are feeling sick. It is easy, healthy and fulfilling.
This soup is based on the traditional Italian style of cooking that relies on the use of simple, fresh and high quality ingredients to create rich flavours. Italian Penicillin Soup is a great combination of nutritive and tasty soup, with tender chicken, aromatic vegetables, delicate pasta and a delicious broth. It isn’t food, it’s comfort and care in a bowl.
If you’re looking to cook it for a cozy meal or as a healing meal, this Italian Penicillin Soup Recipe will help you to make an authentic and delicious version at home.
Why This Soup Is Called “Penicillin”
It is called Italian Penicillin Soup because it has been said to be a healing soup. Chicken soup has been a staple at the bedside for generations, especially when someone is suffering from a cold, flu or fatigue. This version is based on the same concept, pairing palatable and easily digestible, nourishing ingredients with a comforting combination.
The slow cooked broth is rich in minerals, the chicken is rich in protein which gives strength. Carrots and celery are filled with vitamins and the warm liquid keeps the body hydrated. When combined these all work together to make it a medicinal yet indulgent dish.
This nickname is not to the detriment of real medicine but to underscore the importance of the soup to aide in overall health and comfort at the worst of times.
Ingredients
- Whole chicken or bone-in chicken pieces (about 1 to 1.5 kg)
- Water (enough to fully cover the chicken)
- Carrots (2 to 3, peeled and chopped)
- Celery stalks (2, chopped)
- Onion (1 large, peeled and halved)
- Garlic cloves (3, lightly crushed)
- Olive oil (1 to 2 tablespoons)
- Small pasta such as ditalini, orzo, or tiny shells (about 1 cup)
- Fresh parsley (finely chopped)
- Fresh thyme or dried thyme (optional)
- Bay leaf (1)
- Salt (to taste)
- Black pepper (to taste)
- Grated Parmesan cheese (for serving)
Preparing the Broth
The rich and flavourful broth forms the heart of Italian Penicillin Soup. Start by putting the chicken in a large pot and top with water. Place onion, garlic, carrots, celery and bay leaf into pot.
Cook until hot, over medium heat. As it heats, foam may rise to the surface. Using a spoon, remove this foam to clear and keep the broth clean. This is to help create a more polished flavor.
After boiling, turn to low and simmer very slowly. Cook for approximately 45 – 60 minutes. The chicken gives off its natural flavors and the vegetables add flavor and depth to the broth during this period.
This makes a nourishing base on which the soup is built.
Shredding the Chicken
Once the chicken is well done, gently remove from the pot and set aside on a plate for a few minutes to cool. Drain cooked vegetables and debris from broth, add back to broth.
When the chicken has cooled sufficiently handle, remove the skin and bones. Small bite size chunks of meat. This helps to make sure the chicken is distributed evenly throughout the soup, making it easier to eat.
Re-add the shredded chicken to the broth and let the broth simmer over the chicken until it absorbs its flavor.
Cooking the Pasta
Bring broth back to a light boil, and add pasta. The pasta would absorb the flavor of the broth if it is cooked directly in the broth.
Add a little water, stir occasionally to prevent sticking and cook until pasta is tender but still a bit firm. Just make sure you don’t cook it too long or it will become too mushy, which can lead to a bad soup texture.
If you are going to keep the cooked pasta, then you can cook it individually and mix them in with each meal. This helps maintain the perfect consistency when reheating.
Adding Flavor and Seasoning
After pasta is cooked, toss in with olive oil for a little richness to the soup. Add salt and pepper to taste. Add thyme if using for flavouring at this point to add flavour.
Taste the soup and season to taste. The flavors should be in balance, the broth should be slightly warm and the vegetables slightly sweet.
Do not serve the bay leaf as it is not edible.
Serving the Soup
Italian Penicillin Soup is best served hot. Pour into bowls and garnish with freshly grated Parmesan. The cheese will melt into the soup, giving it a creamy and savory taste.
Top with chopped parsley for a fresh and colourful finish. This insignificant garnish is a great way to add some color and make it look good.
Serve with crusty bread. Use the bread to absorb some of the rich broth, for a more satisfying meal.
Health Benefits
This soup is not only a tasty and delicious soup, but it is also very nutritious. The protein in the chicken helps to repair and nourish muscles and the body in general. The broth’s minerals and collagen are good to help joints and digestion.
Carrots contain a lot of beta-carotene, a nutrient that promotes eye health and immunity. Garlic is a powerful anti-inflammatory with antibacterial properties and celery provides moisture and healthy nutrients.
The body-heating liquid is relaxing and is very hydrating for the throat, so this soup is a great option if you are ill or convalescing.
Tips for Best Results
Bone-in chicken is a must for MMM to get a rich and flavorful broth. During cooking the flavor and nutrients are released from the bones and result in a more fulfilling soup.
Heat broth slowly, don’t boil. This keeps things clear and helps to not make the taste harsh.
Taste the soup frequently and season it slowly. This helps to give a well-rounded flavor.
If it is lighter, remove any fat from the surface before serving. If you like it spicy, add some chilli flakes.
Variations You Can Try
Italian Penicillin Soup is highly versatile and can be customized to suit your preferences. For additional nutritional value and colour serve leafy greens like spinach or kale.
Add vegetables such as potatoes or zucchini for a more hearty version. These additions will make the soup fuller, and give it some different texture.
Adding lemon juice to your drink before serving can help to enhance the taste. Try some other herbs like rosemary or basil.
For those who would like to go gluten-free, use rice or gluten-free pasta instead of pasta.
Storage and Reheating
This soup can be enjoyed in the long term and is suitable for batch cooking. Cool completely and place in airtight container.
Keep in refrigerator for up to 4 days. Reheat on the stove and add water or broth if needed.
To store for longer, freeze soup without pasta. When reheating pasta, add freshly cooked pasta to preserve optimal pasta consistency.
Common Mistakes to Avoid
A common problem is overcooking the pasta, which can cause them to become mushy. Always cook until soft.
Another error is to forget to skim the broth. This can lead to a messier tasting soup.
Excessive salting in the beginning of the cooking time can cause a salty dish. It’s best to season slowly and add or subtract at the end.
If no fresh herbs or Parmesan cheese are used, this can make the flavors of the dish shallower. All these are little extras that really come in handy.
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Conclusion
Italian Penicillin Soup combines comfort, nutrition and a rich flavor in each and every bowl. It is easy to prepare and simple to make, so it is an option for all types of home cooks.
This soup is ideal for a chilly day when you want something warm and comforting, or as a recovery meal. It’s a comforting and nutritious meal with its rich broth, tender chicken, and delicate pasta.
If you follow this recipe you will have a delicious and authentic Italian Penicillin Soup, which will soon be a favourite in your kitchen.