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Italian Penicillin Soup is a staple in Italian households. It got its name from being credited to clearing up cold and flu symptoms. It is essentially chicken noodle soup without the chicken. However, my recipe includes the protein to make it a more complete meal. Vegetables and chicken breasts simmer together in a pot of chicken broth or stock. Once cooked, the vegetables get blended and added back to the broth. This creates a rich flavor that’s the ultimate shortcut to simmering soup all day long. The chicken is shredded and also added back to the pot.
Traditionally small pasta noodles (I like small shells as they are easily accessible) are added directy to the pot of soup. I forgo this step and cook the pasta separately. Because the pasta continues to absorb the liquid, after a while it ends up more like the noodles in canned soup. This makes leftovers quite unappetizing and the disintegrating noodles dillute the delicious broth. Cook the pasta in a separate pot of heavily salted water and rinse once they’re perfectly cooked to al dente. By cooking the pasta separately you can also cater to the dietary needs of a group. If someone is eating low carb, they can just eat the soup. Or if someone is gluten free, they can have gluten free noodles prepared and added to their bowl. It’s perfectly versatile this way.
This recipe calls for three boneless skinless chicken breasts. Once trimmed of fat, they are added directly to the pot to cook. This can take anywhere from 30-40 minutes based on the thickness of the breasts. The only way to know for sure if your chicken is done is to check it after 30 minutes with an instant read thermometer or meat thermometer. If your breasts are particularly thin, I would check the internal temperature at 25 minutes. Once cooked shred the chicken by hand, with a hand mixer or with a stand mixer fitted with a paddle attachment. Add back to the pot once you’ve seasoned the broth with a host of seasoning and spices.
Each bowl gets a hearty portion of pasta and soup. Two optional steps are to add a small pour of heavy whipping cream to each bowl and a good sprinkling of grated parmesan cheese. The only reason to skip this is if you’re dairy free, other than that it should be a crime. The cream softens up the broth and the parmesan cheese adds that final snap of flavor. Serve with crusty french bread and you’re in heaven.
Italian Penicillin Soup with Chicken
Ingredients
- 3 boneless skinless chicken breasts trimmed of fat
- 96 oz chicken stock or broth (3 32 oz boxes)
- 2 tbsp Better than Bouillon chicken base
- 1 medium to large yellow onion quartered
- 4 large carrots peeled, quartered
- 5 cloves garlic skin removed
- 2 stalks celery quartered
- 1 tbsp kosher salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried parsley
- 1/2 tbsp dried oregano
- 1/2 tbsp black pepper
- 1 lb small pasta small shells or ditalini
- heavy whipping cream
- parmesan cheese
Instructions
- To a large pot over high heat add the chicken stock.
- Once simmering add the chicken breasts and all the vegetables. Once boiling turn the heat to medium to maintain a low boil.
- Set a timer for 30 minutes.
- Prepare a pound of pasta to al dente in a separate pot of salted water. Strain and have on standby.
- Check the internal temperature of the thickest chicken breast. Make sure it's 165 degrees. If not cook for 5 more minutes and check again.Once the chicken reaches 165 degrees remove from the pot.
- Remove all the vegetables from the pot and place in a blender with a little broth from the pot. Don't blend yet, allow to cool for 5 minutes with the lid off.
- Add garlic powder, onion powder, salt, pepper, dried parsley and dried oregano to the broth. Stir. Lower heat to a simmer.
- Shred the chicken by hand, with a hand mixer or with a stand mixer using the paddle attachment. Once shredded add back to the pot.
- Blend vegetables in the blender then add back to the pot.
- Add pasta to individual bowls and ladle the soup over the pasta.
- Add a small pour of heavy cream to each bowl and top with grated parmesan cheese.