Italian Penicillin Soup

Italian Penicillin Soup

This recipe is inspired by the traditional Italian soup, “Penicillin,” which is made with chicken, vegetables, and pasta. The name “Penicillin” refers to the soup’s ability to cure what ails you, just like the antibiotic penicillin. And with its rich and savory broth, tender chicken, and comforting orzo pasta, this soup is sure to hit the spot when you’re feeling under the weather.

 Prep Time: 20 minutes
 Cook Time: 30-40 minutes
 Total Time: 50-60 minutes

Ingredients:( Servings: 4-6 )

1 whole chicken (about 3-4 lbs), cleaned

2 medium onions, peeled and quartered

3 carrots, peeled and chopped

3 celery stalks, chopped

4 cloves garlic, peeled

1 tsp salt

1/2 tsp black pepper

1 tsp dried oregano

1 tsp dried basil

1/2 tsp red pepper flakes (optional)

2 bay leaves

6 cups water

1 cup ditalini pasta or other small pasta

Fresh parsley, chopped for garnish

Grated Parmesan cheese for serving

Directions:

In a large pot, combine the whole chicken, onions, carrots, celery, garlic, salt, pepper, oregano, basil, red pepper flakes, bay leaves, and water.

Bring to a boil, then reduce heat to a simmer. Cover and let simmer for about 1-2 hours or until the chicken is fully cooked and falls off the bone.

Remove the chicken from the pot and let cool. Strain the broth and return it to the pot. Pick the meat off the bones, discarding the skin and bones, and return the chicken to the broth.

Bring the broth to a boil and add the pasta. Cook according to pasta package instructions until al dente.

Serve the soup hot, garnished with fresh parsley and sprinkled with grated Parmesan cheese.

This Italian Penicillin Soup, rich with herbs and chicken, is a comforting meal that soothes the soul and body.

Nutrition Information (per serving):

Calories: 350-400
Protein: 30-35g
Fat: 15-20g
. Saturated Fat: 3-5g
Cholesterol: 60-80mg
Sodium: 400-500mg
Carbohydrates: 25-30g
. Fiber: 4-5g
Sugar: 5-7g

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