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Italian Penicillin, a treasured masterpiece of comfort cooking, combines the healing powers of traditional chicken soup with the rich, aromatic herbs of Italian cuisine. This soul-warming recipe transforms simple ingredients into a deeply nourishing broth that carries centuries of culinary wisdom from Italian kitchens.
I've made this soup countless times during winter months, and it never fails to lift spirits. My family particularly loves how the tender chicken pieces and al dente vegetables create a satisfying, complete meal in a bowl.
Essential Ingredients Guide
- Premium chicken pieces with bones: The marrow and collagen create a rich, velvety broth
- Fresh garlic cloves: Choose firm, unblemished bulbs for the most potent flavor
- Organic carrots: Their natural sweetness balances the savory elements
- Italian herbs (rosemary, thyme, parsley): Fresh herbs provide bright, authentic flavors
- Quality white wine: A dry variety adds complexity to the broth
- Small pasta shapes: Traditional options like ditalini or small shells work beautifully
Creating Your Italian Penicillin
- Prepare The Base:
- Perfect the foundation by sautéing minced garlic and diced onions in olive oil until they release their sweet aroma and turn translucent, about 5-7 minutes.
- Build The Flavors:
- Add chopped carrots and celery, letting them soften while absorbing the aromatic base. The vegetables should maintain a slight crunch.
- Develop The Broth:
- Pour in the white wine, allowing it to reduce while scraping up any flavorful bits from the bottom of the pot. This step creates depth in your final broth.
- Add Protein And Herbs:
- Introduce the chicken pieces, followed by fresh herbs and bay leaves. The key is to let each ingredient contribute its essence gradually.
- Simmer To Perfection:
- Allow the soup to simmer gently, uncovered, letting the flavors meld while the chicken cooks through completely, approximately 30-40 minutes.
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Growing up in a family that valued traditional cooking, I learned that garlic is the star ingredient. My grandmother would always say, 'The more garlic, the more healing power,' and she'd add extra cloves when anyone showed signs of getting sick.
Perfect Pairings
Transform your Italian Penicillin into a complete meal by serving it alongside crusty ciabatta bread, rubbed with garlic and drizzled with extra virgin olive oil. A simple arugula salad dressed with lemon and Parmesan complements the soup beautifully.
Customization Ideas
Create your perfect version by incorporating different seasonal vegetables like zucchini in summer or butternut squash in fall. For a heartier variation, add cannellini beans or switch the pasta for farro or barley.
Keeping It Fresh
Store your soup in an airtight container in the refrigerator for up to 4 days. Keep the pasta separate to prevent it from becoming too soft. When reheating, warm gently over medium-low heat, adding a splash of broth if needed.
After years of perfecting this recipe, I've found that the key to its success lies in patience and quality ingredients. This isn't just soup; it's a bowl of comfort that carries the essence of Italian culinary tradition and the power to heal both body and spirit.
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Common Questions About Cooking
- → Can I use different pasta instead of pastina?
- Yes, you can use orzo, stars, or any small pasta shape. Just adjust cooking time according to package instructions.
- → How long does Italian Penicillin soup last in the fridge?
- It keeps well for 3-4 days when stored in an airtight container. The pasta might absorb more liquid, so add broth when reheating.
- → Can I make this soup vegetarian?
- Yes, simply swap chicken bone broth for vegetable broth and use vegetarian parmesan cheese alternatives.
- → Why is the egg added at the end?
- The egg creates silky strands when stirred into the hot soup, similar to egg drop soup. Make sure to stir constantly while adding it.
- → Can I freeze this soup?
- Best to freeze without pasta and add fresh pasta when reheating. Freeze for up to 3 months in freezer-safe containers.