This Italian Penicillin Soup is a heartwarming mix of chicken, tender veggies, and flavorful spices. It’s like a cozy hug in a bowl, perfect for chilly days!
The best part? It’s super simple to make! I love whipping it up on a lazy afternoon. Pair it with some crusty bread, and you’ve got a meal that warms the soul! 😊
Key Ingredients & Substitutions
Whole Chicken: Using a whole chicken gives the best flavor and richness. However, if you’re short on time, you can use skinless chicken thighs or breasts. Rotisserie chicken is also a great shortcut; just add it towards the end of cooking.
Chicken Broth: Homemade broth is fantastic, but store-bought works well too. Go for low-sodium versions if you want more control over the salt. For a vegetarian option, vegetable broth can be used, though the flavor will change.
Orzo Pasta: Orzo is a classic choice, but if you don’t have it, small pasta like mini shells or ditalini works just as well. Quinoa or rice can be used for gluten-free alternatives.
Herbs: Oregano and thyme are traditional, but feel free to experiment with dried basil or rosemary. Fresh herbs can add a lovely flavor boost if you have them on hand!
How Do I Properly Shred Chicken for the Soup?
Shredding chicken might seem tricky, but it’s really straightforward! Once your chicken has cooled a bit, follow these steps:
- Use two forks: Hold one fork steady while pulling the meat apart with the other.
- Be careful with skin and bones: Discard these before you start shredding to keep the soup nice and clean.
- For easier shredding, let the chicken cool enough to handle without burning your hands.
Shredded chicken mixes perfectly with the broth and pasta, so take your time to get it right!
Italian Penicillin Soup
Ingredients You’ll Need:
For the Soup:
- 1 whole chicken (about 3-4 lbs), cut into pieces
- 8 cups chicken broth or stock
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup orzo pasta or small pasta like acini di pepe
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh flat-leaf parsley, chopped, plus extra for garnish
- 2 tablespoons extra virgin olive oil
How Much Time Will You Need?
This comforting soup takes about 15 minutes to prep, followed by 1 hour of cooking time. Once everything is simmering, you can relax and let the flavors blend beautifully. In total, you’ll be enjoying a warm bowl of soup in about 1 hour and 15 minutes!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté these veggies for about 5 minutes until they start to soften. You’ll love the aroma filling your kitchen!
2. Add the Garlic:
Add the minced garlic to the pot and cook for another minute. You want the garlic to be fragrant but not burned, so keep an eye on it!
3. Brown the Chicken:
Now, add the chicken pieces to the pot. Cook them for a few minutes, turning until they’re lightly browned on all sides. This step adds wonderful flavor to your soup!
4. Pour in the Broth:
Pour in the chicken broth and add the bay leaf, dried oregano, thyme, salt, and pepper. Bring this mixture to a boil. Once it’s boiling, reduce the heat to low.
5. Simmer the Soup:
Cover the pot and let it simmer gently for 45 minutes to an hour. The chicken should be cooked through and tender enough to fall off the bone.
6. Prepare the Chicken:
Carefully remove the chicken from the pot and set it aside to cool slightly. Don’t forget to remove and discard the bay leaf!
7. Cook the Pasta:
Add the orzo pasta to the broth and cook it according to the package instructions, usually about 8-10 minutes until it’s nice and tender.
8. Shred the Chicken:
While the pasta cooks, shred the chicken meat using two forks. Discard the skin and bones. Then return the shredded chicken to the soup.
9. Mix in the Parsley:
Add the chopped parsley to your soup, then taste it. Adjust the seasoning with more salt and pepper if needed.
10. Serve and Enjoy:
Serve the soup hot, garnished with extra parsley. If you’re feeling fancy, drizzle a little more olive oil on top for added flavor. Enjoy your Italian Penicillin Soup with some crusty bread for dipping!
This comforting soup combines the nourishing qualities of chicken broth with Italian herbs and tender orzo for a soothing, flavorful meal often considered a natural remedy, hence the name “Penicillin Soup.” Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely in the fridge overnight before cooking. It’s important to ensure the chicken is fully thawed to cook evenly and safely in the soup.
What Can I Substitute for Orzo Pasta?
If you don’t have orzo on hand, small pasta shapes like acini di pepe, mini shells, or even ditalini work perfectly! Alternatively, quinoa or rice can be used for a gluten-free option. Just adjust the cooking time accordingly.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup a day in advance. Just let it cool completely, then refrigerate it in an airtight container. When you’re ready to enjoy it, gently reheat on the stove, adding a splash of broth if it gets too thick.
How Long Do Leftovers Last?
Leftovers can be stored in the fridge for up to 3 days. Make sure to keep it in an airtight container, and when reheating, stir occasionally to ensure it heats evenly. You can also freeze the soup for up to 3 months; just remember to leave out the pasta, as it can become mushy when frozen and thawed.