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Italian Penicillin Soup
Italian Penicillin Soup

Italian Penicillin Soup
Italian Penicillin Soup
Source
Ingredients:
1
Servings
  • 1
    item
     whole free-range chicken (or bone-in chicken thighs)
  • 1920
    ml
     water (or chicken broth for more flavor)
  • 3
    item
     large carrots, diced
  • 2
    item
     celery stalks, diced
  • 1
    item
     onion, chopped
  • 4
    item
     garlic cloves, minced
  • 1
    item
     bay leaf
  • 2
    item
     sprigs fresh rosemary
  • 1
    tsp
     dried oregano (or 1 tablespoon fresh oregano)
  • 60
    ml
     fresh parsley, chopped
  • 1
    item
     lemon, sliced
  • 1
    item
     salt and pepper to taste
  • 240
    ml
     ditalini pasta or orzo (optional)
  • 1
    item
     freshly grated parmesan cheese for garnish (optional)
Italian Penicillin Soup
Instructions:
  1. Prepare the Chicken: In a large pot, place the whole chicken (or chicken thighs) and cover with water or chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and simmer. Skim off any foam or impurities that rise to the top.
  2. Add the chopped carrots, celery, onion, garlic, bay leaf, rosemary, and oregano to the pot. Let the soup simmer for about 1.5 to 2 hours, or until the chicken is cooked through and tender.
  3. Remove the chicken from the pot and let it cool slightly. Shred the meat from the bones and discard the bones. Return the shredded chicken to the soup.
  4. Add salt, pepper, and the chopped parsley to the soup. Taste and adjust the seasoning as needed.
  5. If you’re adding pasta or rice, cook it separately according to the package instructions. Drain and add it to the soup just before serving.
  6. Ladle the soup into bowls and garnish with freshly grated Parmesan cheese (if using) and a squeeze of fresh lemon for added brightness.
  • 1
    item
     whole free-range chicken (or bone-in chicken thighs)
  • 1920
    ml
     water (or chicken broth for more flavor)
  • 3
    item
     large carrots, diced
  • 2
    item
     celery stalks, diced
  • 1
    item
     onion, chopped
  • 4
    item
     garlic cloves, minced
  • 1
    item
     bay leaf
  • 2
    item
     sprigs fresh rosemary
  • 1
    tsp
     dried oregano (or 1 tablespoon fresh oregano)
  • 60
    ml
     fresh parsley, chopped
  • 1
    item
     lemon, sliced
  • 1
    item
     salt and pepper to taste
  • 240
    ml
     ditalini pasta or orzo (optional)
  • 1
    item
     freshly grated parmesan cheese for garnish (optional)
1
Servings
0

Prepare the Chicken: In a large pot, place the whole chicken (or chicken thighs) and cover with water or chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and simmer. Skim off any foam or impurities that rise to the top.

Add the chopped carrots, celery, onion, garlic, bay leaf, rosemary, and oregano to the pot. Let the soup simmer for about 1.5 to 2 hours, or until the chicken is cooked through and tender.

Remove the chicken from the pot and let it cool slightly. Shred the meat from the bones and discard the bones. Return the shredded chicken to the soup.

Add salt, pepper, and the chopped parsley to the soup. Taste and adjust the seasoning as needed.

If you’re adding pasta or rice, cook it separately according to the package instructions. Drain and add it to the soup just before serving.

Ladle the soup into bowls and garnish with freshly grated Parmesan cheese (if using) and a squeeze of fresh lemon for added brightness.

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