Italian Penicillin Soup, also known as Zuppa di Pollo e Verdure or Chicken and Vegetable Soup, is Italy’s answer to the classic chicken soup. It’s comforting, flavorful, and packed with nutrient-rich ingredients, making it the perfect dish to boost your immune system and warm your soul, especially during cold and flu season. Here’s a detailed recipe for making this hearty, wholesome soup.
Ingredients:
For the broth:
- 1 whole chicken (about 3-4 lbs), preferably organic
- 2 large carrots, peeled and cut into chunks
- 2 celery stalks, cut into large pieces
- 1 large onion, quartered
- 3-4 garlic cloves, peeled and smashed
- 2 bay leaves
- 1 sprig of rosemary
- 1 sprig of thyme
- 1 tablespoon of black peppercorns
- Salt, to taste
- 10-12 cups of water
For the soup:
- 2 tablespoons olive oil
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 cup zucchini, diced
- 1/2 cup fresh spinach or kale, chopped
- 1/4 cup fresh parsley, finely chopped
- 1/2 cup small pasta (e.g., ditalini, orzo, or stelline)
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
- Crusty bread, for serving
Instructions:
Step 1: Prepare the Broth
Making a flavorful homemade chicken broth is the foundation of this soup. It will not only impart a rich, savory flavor but also make the dish incredibly nutritious.
- Cook the Chicken: Place the whole chicken in a large pot. Add the carrots, celery, onion, garlic cloves, bay leaves, rosemary, thyme, peppercorns, and a generous pinch of salt. Pour in enough water to cover the chicken and vegetables, about 10-12 cups.
- Simmer: Bring the pot to a boil over high heat. Once it’s boiling, reduce the heat to low and let the broth simmer gently for about 1.5-2 hours. Skim off any foam or impurities that rise to the surface.
- Check the Chicken: After about 1.5 hours, check if the chicken is fully cooked. It should be tender, and the meat should easily pull away from the bones. When done, carefully remove the chicken from the pot and set it aside to cool slightly.
- Strain the Broth: Strain the broth through a fine-mesh sieve into another large pot or bowl, discarding the vegetables, herbs, and spices. Taste the broth and season with more salt if needed. Set it aside while you prepare the rest of the soup.
Step 2: Prepare the Soup Base
With the broth ready, the next step is to add layers of flavor by sautéing aromatics and vegetables before combining everything together.
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced carrots, celery, and onion. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Tomatoes and Zucchini: Stir in the diced tomatoes and zucchini. Cook for 3-4 minutes, allowing the tomatoes to break down slightly and release their juices.
Step 3: Assemble the Soup
- Shred the Chicken: While the vegetables are cooking, shred the cooled chicken into bite-sized pieces, discarding the skin and bones.
- Combine Broth and Chicken: Pour the strained broth into the pot with the sautéed vegetables. Add the shredded chicken back into the pot. Stir everything to combine and bring the soup to a gentle simmer.
- Add the Greens: Once the soup is simmering, add the chopped spinach or kale. These leafy greens not only boost the nutritional value of the soup but also add a beautiful pop of color.
- Cook the Pasta: Add the small pasta directly into the soup and cook according to the package instructions, usually around 8-10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom.
- Season to Taste: Taste the soup and adjust the seasoning with more salt and pepper as needed. You can also add a pinch of crushed red pepper flakes for a bit of heat if you like.
Step 4: Serve and Enjoy
- Garnish: Ladle the Italian Penicillin Soup into bowls. Garnish each serving with freshly chopped parsley and a generous sprinkling of grated Parmesan cheese.
- Serve: Serve the soup hot, accompanied by slices of crusty Italian bread for dipping. The bread is perfect for soaking up the rich, flavorful broth.
Tips and Variations:
- Make It Creamier: For a richer texture, you can stir in a splash of cream or milk towards the end of cooking, though traditional Italian Penicillin Soup is usually brothy.
- Add Other Vegetables: Feel free to add other vegetables such as potatoes, peas, or bell peppers. This soup is versatile and can be adapted to whatever produce you have on hand.
- Use Leftover Chicken: If you have leftover roast chicken, you can use that instead of boiling a whole chicken. Simply add it to the soup in step 3 and skip the broth-making process.
- Make Ahead: This soup tastes even better the next day as the flavors have more time to meld together. Store any leftovers in an airtight container in the fridge for up to 3 days.
Health Benefits
This Italian Penicillin Soup is packed with immunity-boosting ingredients. The chicken provides essential proteins and vitamins, while the garlic, spinach, and vegetables are rich in antioxidants and anti-inflammatory properties. It’s the perfect dish to soothe your body and lift your spirits when you’re feeling under the weather.
Enjoy this heartwarming soup for a cozy, nourishing meal!