Title: Italian Penicillin Soup (Italian Chicken Soup)
Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes
Yields: 6-8 servings
Ingredients:
- 1 whole chicken (about 3-4 lbs), cut into pieces
- 8 cups chicken broth (or water)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup small pasta (ditalini, orzo, or any preferred type)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for a bit of heat)
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- Freshly grated Parmesan cheese, for serving
- Fresh basil, for garnish (optional)
Instructions:
1. Cook the Chicken:
- In a large pot or Dutch oven, add the chicken pieces and cover with 8 cups of chicken broth or water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 35-40 minutes, skimming off any foam that rises to the surface.
2. Remove the Chicken:
- Once the chicken is cooked, carefully remove it from the pot and let it cool slightly. Strain the broth to remove any impurities and return it to the pot.
- When the chicken is cool enough to handle, shred the meat and discard the bones and skin. Set the chicken aside.
3. Sauté the Vegetables:
- In a separate large skillet, heat the olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for about 5-7 minutes, or until the vegetables are softened and fragrant.
4. Add the Vegetables to the Broth:
- Transfer the sautéed vegetables into the pot with the chicken broth. Stir in the diced tomatoes (with their juice), oregano, basil, red pepper flakes (if using), salt, and pepper.
- Simmer the soup for about 15-20 minutes, allowing the flavors to meld together.
5. Cook the Pasta:
- While the soup is simmering, cook the pasta separately according to the package instructions. Drain and set aside.
6. Add Chicken and Pasta to the Soup:
- Stir the shredded chicken back into the soup, and then add the cooked pasta.
- Simmer for another 5 minutes to heat everything through. Adjust seasoning with salt and pepper if needed.
7. Serve:
- Ladle the soup into bowls and garnish with freshly chopped parsley, fresh basil (if using), and a generous sprinkle of grated Parmesan cheese.
Nutritional Information (per serving):
- Calories: 300
- Protein: 25g
- Carbohydrates: 22g
- Fat: 10g
- Fiber: 3g
- Sugar: 4g
This Italian Penicillin Soup is a comforting and hearty version of chicken soup infused with Italian herbs and flavors. It’s a perfect immune-boosting meal, great for cold days or when you need some extra comfort!