Italian Penicillin Soup
A deeply soulful and restorative soup, this Italian Penicillin features a savory Parmesan-infused chicken broth, tender shredded chicken, soft vegetables, and tiny pearls of pasta. It's a comforting, fragrant hug in a bowl, perfect for feeling better fast or enjoying any day.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Small saucepan
- Cutting board
- Chef's knife
- Wooden Spoon
- Ladle
- Two forks (for shredding)
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1.5 lbs boneless, skinless chicken thighs
- 1 Parmesan rind about 3 inches
- 1 bay leaf
- 1 cup acini di pepe or ditalini pasta
- ¼ cup finely chopped fresh dill
- ¼ cup finely chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for serving
Instructions
- Heat olive oil in a large Dutch oven or pot over medium heat. Add the chopped onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Season the chicken thighs with salt and pepper. Push the vegetables to the sides of the pot and add the chicken, searing for 2-3 minutes per side until lightly golden.
- Pour in the chicken broth, scraping up any browned bits from the bottom. Add the Parmesan rind and bay leaf. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 20-25 minutes until the chicken is tender and cooked through.
- While the soup simmers, bring a separate small pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain well and set aside.
- Carefully remove the cooked chicken from the pot and place on a cutting board. Use two forks to shred the meat. Discard the bay leaf and Parmesan rind from the soup.
- Return the shredded chicken to the pot. Taste the broth and season generously with salt and pepper to your liking.
- Stir in the fresh dill and parsley. To serve, place a spoonful of cooked pasta into each bowl and ladle the hot soup over it. Garnish with freshly grated Parmesan cheese.
Notes
Pro Tip: Always cook the pasta separately to prevent it from becoming mushy and to keep the broth clear. Maintain a gentle simmer rather than a boil to ensure the chicken stays tender.
Variations: You can substitute chicken breasts or shredded rotisserie chicken. Any small pasta shape like orzo or stelline works well. For a vegetarian option, use vegetable broth and add a can of cannellini beans. For an extra nutrient boost, wilt in a handful of spinach or kale at the end.
Flavor Boosts: Brighten the soup with a squeeze of fresh lemon juice before serving. Add a pinch of red pepper flakes with the garlic for a gentle warmth. For a richer finish, drizzle a small amount of high-quality extra virgin olive oil over each bowl.