Italian Penicillin Soup

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Italian Penicillin Soup: A Restorative Mediterranean Twist on Classic Chicken Soup

Drawing inspiration from traditional Italian cooking while embracing the healing properties of classic chicken soup, this Italian Penicillin Soup offers a nourishing blend of Mediterranean herbs, vegetables, and tender chicken. This therapeutic dish combines the comforting essence of homemade broth with the vibrant flavors of Italian cuisine.

Ingredients

For the Broth:

  • 1 whole chicken (1.4-1.8kg/3-4 pounds), cleaned and rinsed
  • 2.4L (10 cups) water
  • 1 large onion (approximately 200g), quartered
  • 3 garlic cloves (approximately 15g), smashed
  • 2 celery stalks (approximately 120g), roughly chopped
  • 2 carrots (approximately 200g), roughly chopped
  • 1 bay leaf
  • 5g (1 teaspoon) dried oregano
  • 5g (1 teaspoon) dried basil
  • Fine sea salt and freshly ground black pepper

For the Soup:

  • 30ml (2 tablespoons) extra virgin olive oil
  • 1 medium onion (approximately 150g), finely chopped
  • 2 carrots (200g), diced into 1cm pieces
  • 2 celery stalks (120g), diced into 1cm pieces
  • 1 medium zucchini (approximately 200g), diced (optional)
  • 400g (14.5 oz) can diced tomatoes with juices
  • 200g (1 cup) small pasta (orzo, ditalini, or small shells)
  • 60g (2 cups) fresh spinach or kale, roughly chopped
  • 15g (1/4 cup) fresh parsley, finely chopped
  • 50g (1/2 cup) freshly grated Parmesan cheese, for serving

Detailed Instructions

1. Broth Preparation

  1. Place whole chicken in large stockpot
  2. Add water, ensuring chicken is fully submerged
  3. Add quartered onion, smashed garlic, rough-cut celery, carrots
  4. Include bay leaf, oregano, basil
  5. Season generously with salt and pepper
  6. Bring to gentle boil over medium-high heat
  7. Reduce heat to maintain steady simmer
  8. Cook 1-1.5 hours, skimming surface regularly
  9. Remove chicken carefully
  10. Strain broth through fine-mesh sieve
  11. Reserve broth, discard solids

2. Chicken Preparation

  1. Allow chicken to cool until manageable
  2. Remove and discard skin
  3. Separate meat from bones
  4. Shred meat into bite-sized pieces
  5. Set aside, covered

3. Soup Development

  1. Heat olive oil in large pot over medium heat
  2. Add diced onion, carrots, celery
  3. Sauté 5-7 minutes until vegetables soften
  4. Add diced zucchini if using
  5. Incorporate canned tomatoes with juices
  6. Cook additional 3 minutes
  7. Add reserved broth
  8. Bring to steady simmer

4. Final Assembly

  1. Add pasta to simmering broth
  2. Cook until al dente according to package instructions
  3. Add shredded chicken
  4. Incorporate fresh spinach
  5. Cook 2-3 minutes until spinach wilts
  6. Adjust seasoning

Nutritional Information

Per serving (serves 6):

  • Calories: 385
  • Protein: 28g
  • Carbohydrates: 42g
  • Fat: 14g
  • Fiber: 4g
  • Sodium: 580mg

Time Requirements:

  • Preparation: 30 minutes
  • Cooking: 2 hours
  • Total Time: 2.5 hours

Professional Culinary Tips

  1. Broth Enhancement:
  • Use cold water to start broth for clarity
  • Maintain gentle simmer to prevent clouding
  • Consider adding parmesan rind during simmering
  • Skim regularly for clearest results
  1. Ingredient Preparation:
  • Dice vegetables uniformly for even cooking
  • Cook pasta separately if planning leftovers
  • Reserve some broth before adding pasta

Variations and Substitutions

Pasta Options:

  • Tortellini for added richness
  • Broken spaghetti
  • Farro or barley for whole grain alternative

Green Variations:

  • Swiss chard
  • Escarole
  • Baby kale
  • Arugula

Protein Alternatives:

  • Turkey
  • Italian sausage
  • White beans for vegetarian version

Common FAQs

Q: Can I use store-bought rotisserie chicken?
A: Yes, use 4-5 cups shredded meat and quality store-bought broth as substitute.

Q: How can I make this gluten-free?
A: Substitute regular pasta with gluten-free variety or use rice.

Q: Can I freeze this soup?
A: Freeze without pasta and greens. Add fresh when reheating.

Q: How long does the soup keep in the refrigerator?
A: Properly stored in airtight container, 4-5 days.

Storage and Make-Ahead Guidelines

Short-Term Storage:

  • Refrigerate cooled soup in airtight container
  • Store pasta separately if making ahead
  • Keep garnishes separate until serving

Make-Ahead Strategy:

  1. Prepare broth up to 3 days ahead
  2. Store strained broth in refrigerator
  3. Remove solidified fat before reheating
  4. Cook fresh vegetables and pasta when serving

Freezing Instructions:

  1. Cool soup completely
  2. Portion into freezer containers
  3. Exclude pasta and greens
  4. Freeze up to 3 months
  5. Thaw overnight in refrigerator
  6. Add fresh pasta and greens when reheating

This restorative Italian soup combines the healing properties of traditional chicken soup with the vibrant flavors of Mediterranean cuisine. Perfect for cold weather, recovery from illness, or simply as a comforting meal, this soup offers both nourishment and satisfaction in every spoonful.

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