Comforting Italian Penicillin Soup
Comforting Italian Penicillin Soup
Introduction
Savor the soothing embrace of our Comforting Italian Penicillin Soup, a heartwarming bowl designed to nourish and uplift. This isn't just a meal; it's a gentle hug in every spoonful, perfect for chilly days, when you're feeling under the weather, or simply seeking a taste of pure comfort. Wholesome ingredients and simple preparation ensure a bowl that feels both familiar and incredibly restorative.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 3 cloves garlic, minced
- 8 cups (2 quarts) good quality chicken broth
- 2 boneless, skinless chicken breasts (about 1 lb total)
- 1 Parmesan rind (optional, for added depth)
- ½ cup ditalini or small pasta of choice
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- ¼ cup fresh parsley, chopped, plus more for garnish
- Freshly grated Parmesan cheese, for serving
- Lemon wedges, for serving (optional)
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until softened, stirring occasionally. Add the minced garlic and cook for another minute until fragrant.
- Add Chicken and Broth: Pour in the chicken broth. Add the whole chicken breasts and the optional Parmesan rind to the pot. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and easily shredded.
- Shred Chicken: Carefully remove the cooked chicken breasts from the pot and set them aside to cool slightly. Discard the Parmesan rind. Once cool enough to handle, shred the chicken using two forks or your fingers.
- Cook Pasta: Return the shredded chicken to the pot. Increase the heat to medium-high and bring the soup back to a boil. Add the ditalini or small pasta and dried oregano. Cook according to package directions, typically 7-10 minutes, or until the pasta is al dente.
- Season and Finish: Taste the soup and season generously with salt and freshly ground black pepper. Stir in the fresh chopped parsley.
- Serve: Ladle the hot soup into bowls. Garnish with extra fresh parsley and a generous sprinkle of freshly grated Parmesan cheese. Serve with a lemon wedge on the side, if desired, for a bright finish.
Pro Tips & Notes
- Broth Quality Matters: Using a high-quality chicken broth or homemade stock will significantly elevate the flavor of your soup.
- Don't Overcook Pasta: For best results, add the pasta only towards the end of the cooking process to prevent it from becoming mushy. If making ahead, you might cook the pasta separately and add it to individual bowls to maintain its texture.
- Add a Citrus Brightness: A squeeze of fresh lemon juice just before serving truly brightens the flavors and adds a wonderfully restorative touch.
- Vegetable Customization: Feel free to add other quick-cooking vegetables like spinach or zucchini during the last few minutes of simmering for extra nutrients.
- Make it Vegetarian: Omit the chicken, use vegetable broth, and add cannellini beans or chickpeas for protein.
Nutrition Facts (per serving)
- Calories: 280 kcal
- Protein: 25g
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 24g
- Fiber: 3g
- Sodium: 850mg
Frequently Asked Questions
- Q: Can I make this soup ahead of time? A: Yes, this soup is great for meal prep! For best results, cook the pasta separately and add it to individual servings to prevent it from getting too soft. The soup base can be stored in the refrigerator for up to 3-4 days.
- Q: Is this soup freezer-friendly? A: The soup base (without pasta) freezes very well for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop and add freshly cooked pasta before serving.
- Q: What if I don't have ditalini? A: Any small pasta shape like orzo, tiny shells, or even broken spaghetti will work beautifully in this recipe.