Italian Penicillin Soup 🍲🇮🇹✨

 

Step 1: Make the Broth

1. In a large stockpot, add the whole chicken, water, onion, garlic, celery, carrots, bay leaf, oregano, basil, salt, and pepper.
2. Bring to a boil, then reduce the heat to low and simmer for 1–1.5 hours, skimming off any foam that rises to the surface.
3. Remove the chicken from the pot and let it cool. Strain the broth through a fine-mesh sieve and set it aside. Discard the solids.

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Step 2: Shred the Chicken

1. Once the chicken is cool enough to handle, remove the skin and bones, and shred the meat into bite-sized pieces. Set aside.

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Step 3: Build the Soup

1. Heat the olive oil in a large soup pot over medium heat.
2. Add the onion, carrots, and celery. Sauté for 5–7 minutes, or until softened.
3. Stir in the zucchini (if using) and the diced tomatoes with their juices. Cook for another 3 minutes.
4. Pour in the reserved broth and bring it to a simmer.

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Step 4: Cook the Pasta

1. Add the small pasta to the soup and cook according to package instructions until al dente.
2. Stir in the shredded chicken and fresh spinach. Cook for another 2–3 minutes, or until the spinach is wilted and the chicken is heated through.

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Step 5: Serve

1. Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of grated Parmesan cheese.
2. Serve with crusty Italian bread for a complete meal.

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Why You’ll Love This Recipe

• Healing and Comforting: Packed with nutrients, perfect for boosting the immune system.
• Rich Italian Flavors: Herbs, tomatoes, and Parmesan bring warmth to the classic "chicken soup."
• Hearty and Filling: With pasta, veggies, and chicken, this soup is satisfying as a main meal.

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Pro Tips for Success

1. Customize Veggies: Add mushrooms, leeks, or green beans for more variety.
2. Save Time: Use pre-cooked rotisserie chicken and store-bought broth for a quicker version.
3. Make It Gluten-Free: Swap the pasta for gluten-free options or omit it entirely.

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Storage and Reheating

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Freeze the soup (without pasta) for up to 3 months. Thaw overnight in the fridge and add fresh pasta when reheating.
• Reheat: Warm gently on the stovetop, adding a splash of water or broth if needed.

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This Italian Penicillin Soup is a delicious, feel-good dish that combines the best of comfort food with Italian-inspired flavors. It’s sure to become a family favorite! 🍲🇮🇹✨