Italian Penicillin Soup That Soothes Sick Days in 50 Minutes
Italian penicillin soup is chicken soup with a twist. Carrots, celery, onion and garlic simmer until very soft, then get blended into a silky, golden broth with tiny pastina and shredded chicken, no cream required.
Equipment
- Large pot or Dutch oven
- Immersion blender
- Countertop blender
Ingredients
For the soup base
- 2 tbsp olive oil
- 1 medium yellow onion chopped
- 2 medium carrots chopped
- 2 stalks celery chopped
- 4 cloves garlic smashed or roughly chopped
- 6 cups low-sodium chicken broth bone broth works and makes a richer soup
- 1 1/2 tbsp soy sauce tamari works if you need gluten-free
- 1 Parmesan rind about 2 inches / 5 cm, optional but strongly recommended
- 2 sprigs fresh thyme or 3/4 tsp dried thyme
- 1-2 bay leaves
- Salt and black pepper to taste
To finish
- 2 1/4 cups shredded cooked chicken about 340 g; rotisserie or leftover roast chicken works
- 3/4 cup dried pastina about 130 g; orzo, acini di pepe or ditalini also work
- 1 tbsp lemon juice about half a lemon
- Grated Parmesan for serving
- chopped fresh parsley for serving
Instructions
- Sauté the vegetables. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery and a pinch of salt. Cook, stirring now and then, for 8 to 10 minutes, until the onion is translucent and a few edges are just starting to brown. Add the garlic and cook for 1 minute more, until fragrant.
- Add the broth and aromatics. Pour in the broth and soy sauce. Drop in the Parmesan rind, thyme sprigs and bay leaves. Scrape the bottom of the pot to loosen any browned bits.
- Simmer until the vegetables are very soft. Bring the soup to a boil, then lower the heat so it bubbles gently. Simmer uncovered for 20 to 30 minutes, until the carrots crush easily against the side of the pot with a spoon. Carrots that are only fork-tender will blend into a gritty broth.
- Fish out the extras. Remove the Parmesan rind (it will be soft and gummy, which is normal), the thyme stems and the bay leaves.
- Blend. Use an immersion blender right in the pot until the broth is smooth and an even orange-gold color. If using a countertop blender, work in batches, fill the jar no more than halfway, remove the center cap from the lid and cover the hole with a folded towel so hot steam can escape.
- Cook the chicken and pastina. Pour the blended broth back into the pot if you moved it and bring it to a steady simmer. Stir in the chicken and pastina. Cook for 6 to 10 minutes, stirring often and scraping the bottom, until the pasta is tender. Start tasting at 5 minutes, since cooking times vary by brand.
- Finish and season. Take the pot off the heat and stir in the lemon juice. Taste first, then add salt and pepper, since the soy sauce and rind add salt and you may need less than expected.
- Serve right away, topped with grated Parmesan and chopped fresh parsley. The soup thickens as it sits, so stir in a splash of hot broth or water if needed.
