Italian Penicillin Soup, often referred to as “Italian Wedding Soup” or simply a comforting chicken soup with Italian flavors, is a hearty and nourishing dish perfect for colds or chilly days. While it’s not a traditional medicinal recipe, its warmth and wholesome ingredients make it feel like a cure-all. Here’s a recipe inspired by Italian flavors:
Italian Penicillin Soup Recipe
Ingredients (Serves 4-6)
- For the broth:
- 1 whole chicken (or 2 lbs chicken bones, wings, or thighs)
- 1 large onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 garlic cloves, smashed
- 1 bay leaf
- 1 tsp black peppercorns
- 1 tsp dried oregano
- 1 tsp dried thyme
- 8 cups water (or enough to cover the chicken)
- Salt to taste
- For the soup:
- 1 cup small pasta (like ditalini, orzo, or stelline)
- 1 cup spinach or escarole, chopped
- 1 cup cooked chicken, shredded (from the broth)
- 1 lemon, juiced (optional, for brightness)
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- Make the broth:
- In a large pot, combine the chicken, onion, carrots, celery, garlic, bay leaf, peppercorns, oregano, and thyme. Cover with water and bring to a boil.
- Reduce heat to a simmer and skim off any foam that rises to the top. Simmer for 1-1.5 hours, partially covered, until the chicken is tender and the broth is flavorful.
- Remove the chicken and strain the broth through a fine-mesh sieve into a clean pot. Discard the solids.
- Prepare the chicken:
- Once the chicken is cool enough to handle, shred the meat and set aside. Discard the skin and bones.
- Cook the pasta:
- In a separate pot, cook the pasta according to package instructions until al dente. Drain and set aside.
- Assemble the soup:
- Bring the strained broth to a gentle simmer. Add the shredded chicken and chopped spinach (or escarole). Cook for 5-7 minutes until the greens are wilted.
- Stir in the cooked pasta and lemon juice (if using). Taste and adjust seasoning with salt and pepper.
- Serve:
- Ladle the soup into bowls. Garnish with fresh parsley and a sprinkle of Parmesan cheese. Serve with crusty bread on the side.
Tips
- For extra depth, roast the chicken bones and vegetables before making the broth.
- Add a Parmesan rind to the broth while simmering for extra umami flavor.
- If you prefer a lighter soup, skip the pasta and add more vegetables like zucchini or kale.
Enjoy this comforting, soul-warming soup! 🍲
