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Italian Penicillin Soup

This Italian Penicillin Soup is a comforting and restorative remedy, perfect for soothing colds and flu. It combines flavorful chicken broth with aromatic vegetables, herbs, and pasta, offering both symptomatic relief and a nourishing meal.
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Prep Time 25 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 45 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken about 3-4 lbs
  • 12 cups water
  • 2 tbsp olive oil
  • 2 large onions, chopped
  • 4 carrots, peeled and chopped
  • 4 celery stalks, chopped
  • 6-8 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes optional
  • 1 cup small pasta ditalini, orzo, or stelline
  • 1 cup chopped fresh parsley
  • Juice of 1/2 lemon
  • Salt to taste
  • Freshly ground black pepper to taste
  • Parmesan cheese for serving optional

Equipment

  • Large stockpot or Dutch oven
  • cutting board
  • knife
  • measuring cups and spoons
  • Fine-mesh sieve (optional)
  • Ladle
  • Bowls

Method
 

  1. In a large stockpot or Dutch oven, heat olive oil over medium heat.
  2. Add onions, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Add garlic and cook for another minute until fragrant.
  4. Add the chicken to the pot. Pour in water, ensuring the chicken is submerged.
  5. Add bay leaves, oregano, basil, thyme, and red pepper flakes (if using).
  6. Bring to a boil, then reduce heat to a simmer.
  7. Skim off any foam or impurities that rise to the surface.
  8. Cover and simmer for at least 1.5-2 hours, or until the chicken is very tender and falling off the bone.
  9. Carefully remove the chicken from the pot. Let it cool slightly, then shred the meat, discarding the skin and bones.
  10. For a clearer broth, strain the soup through a fine-mesh sieve, discarding the solids. Return the broth to the pot. This step is optional.
  11. Bring the broth back to a simmer. Add the pasta and diced tomatoes.
  12. Cook until the pasta is tender, about 8-10 minutes.
  13. Return the shredded chicken to the pot. Stir in the fresh parsley and lemon juice.
  14. Season with salt and pepper to taste.
  15. Ladle the soup into bowls and serve hot. A sprinkle of Parmesan cheese is a delicious addition!

Notes

For a richer flavor, brown the vegetables well before adding the liquid. Add minced garlic towards the end of the sauté to prevent burning. Simmer the soup gently to extract the most flavor. Cook the pasta separately or add it in the last 8-10 minutes to prevent starchiness. A squeeze of fresh lemon juice brightens the flavors.