Name: Italian Penicillin Soup is a comforting dish to try.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 8 cups lower-sodium chicken broth: This serves as the flavorful base of the soup.; 2 cups chopped sweet onion: Adds sweetness and depth to the broth.; 1 1/2 cups peeled and coarsely chopped carrots: Provides natural sweetness and vibrant color.; 2 celery ribs, chopped: Contributes a fresh, crisp flavor.; 6 garlic cloves, minced: Infuses the soup with aromatic goodness.; 3/4 teaspoon kosher salt: Enhances the overall flavor of the soup.; 4 thyme sprigs: Adds a fragrant herbal note.; 2 fresh bay leaves: Imparts a subtle depth of flavor.; 1 (2 ounce) Parmigiano-Reggiano cheese rind: A secret ingredient that enriches the broth.; 4 ounces uncooked pastina pasta: Tiny pasta that cooks quickly and adds heartiness.; 2 cups shredded rotisserie chicken: Provides protein and makes the soup filling.; Fresh flat-leaf parsley leaves, for garnish: Adds a pop of color and freshness when serving.

Description

Italian Penicillin Soup is a comforting dish made with wholesome ingredients that nourish the body and soul. It combines chicken broth, fresh vegetables, and tender pasta, making it a perfect meal for those feeling under the weather.

Ingredients

Scale

8 cups lower-sodium chicken broth: This serves as the flavorful base of the soup.
2 cups chopped sweet onion: Adds sweetness and depth to the broth.
1 1/2 cups peeled and coarsely chopped carrots: Provides natural sweetness and vibrant color.
2 celery ribs, chopped: Contributes a fresh, crisp flavor.
6 garlic cloves, minced: Infuses the soup with aromatic goodness.
3/4 teaspoon kosher salt: Enhances the overall flavor of the soup.
4 thyme sprigs: Adds a fragrant herbal note.
2 fresh bay leaves: Imparts a subtle depth of flavor.
1 (2 ounce) Parmigiano-Reggiano cheese rind: A secret ingredient that enriches the broth.
4 ounces uncooked pastina pasta: Tiny pasta that cooks quickly and adds heartiness.
2 cups shredded rotisserie chicken: Provides protein and makes the soup filling.
Fresh flat-leaf parsley leaves, for garnish: Adds a pop of color and freshness when serving.

Instructions

Start by placing your large pot on the stove. Pour in the 8 cups of lower-sodium chicken broth. Then, add the chopped sweet onion, coarsely chopped carrots, chopped celery, and minced garlic. Sprinkle in the 3/4 teaspoon of kosher salt. Turn the heat to medium-high and bring the mixture to a boil.
Once your soup reaches a rolling boil, add the 4 thyme sprigs and the 2 fresh bay leaves. Reduce the heat to a simmer and let the soup cook for about 15-20 minutes, or until the vegetables are tender.
Carefully add the 2-ounce Parmigiano-Reggiano cheese rind to the pot. Allow the soup to continue simmering.
Stir in the 4 ounces of uncooked pastina pasta and continue to simmer for an additional 5-7 minutes, or until the pasta is al dente.
Stir in the 2 cups of shredded rotisserie chicken and allow it to heat through for about 2-3 minutes.
Remove the thyme sprigs and bay leaves from the pot using a slotted spoon. Taste the soup and adjust the seasoning if necessary.
Ladle the soup into your favorite bowls and garnish with fresh flat-leaf parsley leaves. Optionally, sprinkle some grated Parmigiano-Reggiano on top before serving.

Notes

Use quality ingredients for the best flavor.
Customize your vegetables based on personal preference.
Don’t skip the cheese rind for added depth of flavor.
This soup tastes even better the next day.
Reheat gently to avoid overcooking the pasta.
Garnish for presentation enhances the dish.
Serve with love for a delightful experience.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 3g
Sodium: 600mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 20g
Cholesterol: 50mg

Keywords: Italian Penicillin Soup, Comfort Food, Chicken Soup, Hearty Soup