Italian Penicillin Soup

Creating an Italian Penicillin Soup not only warms the belly but also comforts the spirit. I remember the first time I crafted this soup. It was during a chilly fall evening, and my family gathered around the table, shivering but excited. The aroma wafted through the air, promising warmth and simple pleasures. This soothing dish evolved in my kitchen, each ingredient playing a vital role, contributing to a symphony of flavors that feel like a hug in a bowl.

What makes this Italian Penicillin Soup special is its heartiness. The combination of chicken, vegetables, and small pasta brings together a medley of textures and tastes. Chopping the vegetables, sautéing them to perfection, and watching the chicken turn tender creates a wonderful connection to the food being prepared. This isn’t just cooking; it’s nurturing family and friends with something homemade.

Now, every time I make this soup, it transports me back to that cozy table, filled with laughter and love. This dish has become a go-to remedy for those drizzly days or moments when someone needs a pick-me-up. Join me on this culinary journey to recreate an Italian classic that truly deserves the title “penicillin”.

The Fundamentals of Italian Penicillin Soup

Understanding the Essentials

Italian Penicillin Soup relies on uncomplicated, fresh ingredients that come together beautifully. The foundation of this soup features a base of high-quality chicken broth. This broth is essential in enriching the flavor profile, providing the backdrop for the chicken and vegetables. A decent broth elevates simplicity to home-cooked perfection.

Olive oil plays a significant role as the cooking fat of choice. It imparts a subtle richness, enhancing the overall taste of the soup. Onions, garlic, carrots, and celery bring depth and sweetness to the mix. When sautéed, they create a lovely aromatic base that enhances every spoonful.

The choice of small pasta contributes to the heartiness of the dish. Options like ditalini, orzo, or shells work wonderfully, as they absorb the flavors of the broth while adding a fulfilling texture. Herbs like oregano and thyme, along with the optional kick of red pepper flakes, infuse the soup with classic Italian flavors.

Preparation and Setup

Start preparing for your Italian Penicillin Soup by gathering all the ingredients. Having everything at hand streamlines the cooking process. Begin by dicing the large onion, slicing the carrots into rounds, and chopping the celery. Mince the garlic to ensure it disperses its flavor well throughout the soup.

In a large soup pot, heat two tablespoons of extra virgin olive oil over medium heat. Once the oil shimmers, add the diced onion, sliced carrots, and chopped celery. Sauté for about five to seven minutes until they soften but don’t brown. Add the minced garlic last, cooking it for an additional minute until fragrant, foregoing any browning to maintain its fresh taste.

Now, pour in eight cups of low-sodium chicken broth or vegetable broth, ensuring a comforting base for your dish. Introduce the whole chicken breast, bay leaves, oregano, thyme, and optional red pepper flakes, inviting a wave of aromas to fill your kitchen.

Cover the pot partially and bring the mixture to a gentle boil. Reduce the heat to a simmer and let it bubble away for 25–30 minutes. This will ensure the chicken will cook thoroughly, becoming tender and easy to shred.

Ingredients Breakdown

For the Italian Penicillin Soup, here’s a comprehensive list of what you’ll need:

• 2 tablespoons extra virgin olive oil
• 1 large onion (diced, about 1 cup)
• 3 medium carrots (sliced into rounds)
• 3 stalks celery (chopped)
• 4 cloves garlic (minced)
• 8 cups low-sodium chicken broth (or vegetable broth)
• 1 whole chicken breast (bone-in, skin-on, about 1 pound)
• 2 bay leaves
• 1 cup small pasta (such as ditalini, orzo, or shells)
• 1 teaspoon dried oregano
• 0.5 teaspoon dried thyme
• 0.25 teaspoon red pepper flakes (optional)
• Salt and black pepper (to taste)
• 2 tablespoons fresh lemon juice
• 0.25 cup fresh parsley (chopped)
• Parmigiano-Reggiano (freshly grated, optional)
• Extra virgin olive oil (for drizzling)
• Crusty Italian bread (for serving)

Directions

Once the chicken has simmered for the allotted time, carefully remove it from the pot. Allow it to cool slightly, then shred it using two forks, discarding the skin and bones. Return the shredded chicken to the pot, stirring through the rich, bubbling broth.

Taste the soup, seasoning it with salt and black pepper to suit your preference. Next, add your chosen small pasta, cooking according to the package directions, typically around eight to ten minutes. Stir frequently to ensure the pasta doesn’t stick.

Before serving, remove the bay leaves from the pot and stir in freshly squeezed lemon juice and chopped parsley. These final touches brighten the flavors, making each bowl a delight. Ladle the soup into bowls, garnishing with grated Parmigiano-Reggiano and a drizzle of extra virgin olive oil if desired. Serve alongside crusty Italian bread for perfect companionship.

Perfecting Techniques for Italian Penicillin Soup

Mastering Soup Crafting

Crafting the perfect Italian Penicillin Soup requires a combination of technique and understanding of flavors. The order of adding ingredients matters; starting with the sautéing of the aromatics allows you to build depth. Ensuring that herbs infuse the broth thoroughly as it simmers adds to the complexity.

When cooking the pasta in the soup, timing is essential. Since it will absorb the broth and flavors, consider slightly undercooking it if planning to store leftovers. This prevents mushiness when reheating.

Tips and Tricks for Enhanced Flavors

Want to elevate your Italian Penicillin Soup? Experiment with infused olive oils or add a splash of freshly squeezed lemon juice for brightness. Consider including a handful of spinach or kale for an extra nutritional boost. These greens wilt beautifully in the hot broth, enhancing both flavor and texture.

For those looking to spice things up, toss in a bit more red pepper flakes. The warmth can transform the profile of your soup into something exciting. If you prefer a milder version, balance the spices with an additional scoop of an aromatic like parsley or dill.

Troubleshooting and Variations

Solving Issues While Cooking

Every cook encounters challenges. If your soup turns out too salty, add a peeled potato to absorb some of that saltiness. Cook it through, then remove it before serving. This simple method saves the soup without sacrificing your hard work.

Should your soup appear too thin, consider adding a cornstarch slurry (equal parts cornstarch and cold water) to thicken it. Allow it to cook for a few more minutes, bringing everything to a satisfied consistency without losing flavor.

Creative Variations

Feel free to customize your Italian Penicillin Soup based on preferences or what’s in your pantry. Substitute shredded rotisserie chicken for the whole chicken for a quicker option. Use seasonal vegetables to customize the soup according to availability and taste. Incorporate zucchini, green beans, or peas for a fresh twist.

Cook the pasta separately and add it once you’re ready to serve if you plan to store leftovers. This will keep it from getting too soft and soggy after refrigeration.

Serving and Storage Recommendations

Presentation and Plating

For a stunning presentation, serve the Italian Penicillin Soup in wide bowls, showcasing the colorful vegetables and glistening broth. A sprinkle of freshly chopped parsley adds a pop of color, while a light drizzle of olive oil enhances the visual appeal and flavor.

Pair each bowl with a generous slice of crusty Italian bread. The bread not only complements the soup but also functions as a perfect utensil for scooping up the hearty goodness.

Storing for Future Enjoyment

Store any leftovers in airtight containers for up to three days in the refrigerator. The flavors deepen over time, making for an even tastier dish. You can also freeze the soup for up to two months. Just ensure to omit the pasta before freezing, as it can become mushy. When ready to enjoy, reheat on the stove, adding freshly cooked pasta for the best texture.

Creating an Italian Penicillin Soup combines comfort with heartfelt cooking, ensuring every bowl serves as a reminder of home and hospitality.

Italian Penicillin Soup

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• Author: cov3
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

A heartwarming Italian soup featuring chicken, vegetables, and small pasta, perfect for comforting chilly days.

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Ingredients

Scale 1x2x3x

• 2 tablespoons extra virgin olive oil
• 1 large onion (diced, about 1 cup)
• 3 medium carrots (sliced into rounds)
• 3 stalks celery (chopped)
• 4 cloves garlic (minced)
• 8 cups low-sodium chicken broth (or vegetable broth)
• 1 whole chicken breast (bone-in, skin-on, about 1 pound)
• 2 bay leaves
• 1 cup small pasta (such as ditalini, orzo, or shells)
• 1 teaspoon dried oregano
• 0.5 teaspoon dried thyme
• 0.25 teaspoon red pepper flakes (optional)
• Salt and black pepper (to taste)
• 2 tablespoons fresh lemon juice
• 0.25 cup fresh parsley (chopped)
• Parmigiano-Reggiano (freshly grated, optional)
• Extra virgin olive oil (for drizzling)
• Crusty Italian bread (for serving)

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Instructions

1. Heat a large soup pot over medium heat and add the extra virgin olive oil.
2. Add the diced onion, sliced carrots, and chopped celery. Sauté for about 5–7 minutes until softened but not browned.
3. Add minced garlic and cook for an additional 1 minute until fragrant.
4. Pour in the chicken broth and add the whole chicken breast, bay leaves, oregano, thyme, and optional red pepper flakes.
5. Cover partially and bring to a gentle boil, then reduce heat to a simmer for 25–30 minutes.
6. Remove the chicken from the pot, let it cool, shred it, and return it to the pot.
7. Season the soup with salt and pepper to taste. Add small pasta and cook according to package instructions, about 8–10 minutes.
8. Remove bay leaves, stir in lemon juice and parsley before serving.
9. Ladle the soup into bowls, garnish with grated Parmigiano-Reggiano and extra virgin olive oil if desired, and serve with crusty Italian bread.

Notes

Consider slightly undercooking the pasta if storing leftovers to prevent mushiness.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Braising
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 60mg

Keywords: soup, Italian, comfort food, chicken, vegetables, pasta