Nothing says love like a bowl of soup that not only warms your soul but also packs a punch against the common cold. This Ultimate Italian Penicillin Soup is your go-to remedy, blending tradition, flavor, and a whole lot of heart.
Why This Recipe Works
- The combination of garlic, ginger, and turmeric offers anti-inflammatory benefits, making this soup a powerhouse for fighting off colds.
- Slow simmering the chicken bones extracts deep flavors and nutrients, creating a broth that’s both rich and healing.
- Fresh herbs like thyme and rosemary add layers of flavor, elevating the soup from simple to sublime.
- The addition of pasta turns this soup into a hearty meal, ensuring you’re satisfied and nourished.
- Finishing with a squeeze of lemon brightens the entire dish, adding a fresh contrast to the rich broth.
Ingredients
- 1 whole chicken (about 4 lbs), cut into pieces
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp turmeric powder
- 8 cups water
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup ditalini pasta
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh thyme and rosemary for garnish
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
- Strainer
Instructions
Step 1: Brown the Chicken
Heat the olive oil in a large pot over medium-high heat. Add the chicken pieces and brown them on all sides, about 5 minutes per side. This step is crucial for developing deep flavors in the broth. Tip: Don’t overcrowd the pot; brown the chicken in batches if necessary.
Step 2: Sauté the Aromatics
Add the onion, garlic, ginger, and turmeric to the pot. Sauté until the onions are translucent and the garlic is fragrant, about 3 minutes. This builds the flavor base of your soup.
Step 3: Simmer the Broth
Pour in the water and bring to a boil. Reduce the heat to low, cover, and simmer for at least 2 hours. The longer you simmer, the more flavorful the broth. Tip: Skim off any foam that rises to the top for a clearer broth.
Step 4: Add the Vegetables and Pasta
Remove the chicken pieces and shred the meat, discarding the bones. Return the meat to the pot along with the carrots, celery, and pasta. Simmer until the pasta is al dente and the vegetables are tender, about 10 minutes.
Step 5: Finish with Lemon and Herbs
Season the soup with salt and pepper to taste. Stir in the lemon juice and garnish with fresh thyme and rosemary before serving. Tip: The lemon juice not only adds brightness but also helps to enhance the absorption of the turmeric’s benefits.
Tips and Tricks
For an even more nutrient-packed broth, consider adding chicken feet to the pot during the simmering process. They’re rich in collagen, which is great for gut health. If you’re short on time, using a pressure cooker can reduce the simmering time to about 45 minutes. To make this soup vegetarian, substitute the chicken with mushrooms and use vegetable broth. The mushrooms will provide a umami depth similar to chicken. Always taste and adjust the seasoning at the end, as the flavors develop and change during cooking.
Recipe Variations
- For a spicy kick, add a pinch of red pepper flakes with the aromatics.
- Swap the ditalini pasta for orzo or small shells for a different texture.
- Add a handful of spinach or kale in the last few minutes of cooking for a green boost.
- For a creamier version, stir in a quarter cup of heavy cream or coconut milk before serving.
- Use turkey instead of chicken for a post-Thanksgiving version of this soup.
Frequently Asked Questions
Can I make this soup in advance?
Absolutely! This soup actually tastes better the next day as the flavors have more time to meld. Just be sure to store it in an airtight container in the refrigerator and reheat gently on the stove. If the pasta has absorbed too much broth, you can add a little water or broth when reheating.
Is it possible to freeze this soup?
Yes, but I recommend freezing it without the pasta. Pasta can become mushy when frozen and reheated. Cook the pasta fresh when you’re ready to serve the soup. The broth, chicken, and vegetables freeze beautifully for up to 3 months.
Can I use store-bought broth instead of making my own?
While homemade broth is preferred for its depth of flavor and health benefits, you can use store-bought broth in a pinch. Opt for a low-sodium version so you can control the saltiness of the soup. You might want to simmer the store-bought broth with some additional herbs and aromatics to boost its flavor.
Summary
This Ultimate Italian Penicillin Soup is more than just a meal; it’s a hug in a bowl. Packed with flavors and nutrients, it’s the perfect remedy for cold days or when you’re feeling under the weather. Easy to make and customizable, it’s sure to become a staple in your kitchen.
