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Italian Penicillin Soup
Ingredients
- 8 clower-sodium chicken broth
- 1 mediumsweet onion
coarsely chopped, about 2 cups
- 2 mediumcarrots
peeled and coarsely chopped, about 1 1/2 cups
- 2 mediumcelery ribs
coarsely chopped, about 1 1/3 cups
- 6 mediumgarlic cloves
smashed and peeled
- ¾ tspkosher salt
- 4thyme sprigs
- 2fresh bay leaves
- 1parmigiano-reggiano cheese rind
plus grated cheese for garnish
- 4 ozuncooked pastina pasta
about 1/2 cup
- 2 cshredded rotisserie chicken
from 1 [3 pound] chicken
- fresh flat-leaf parsley leaves
Directions
- 1
Gather all ingredients.
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- 2
Bring broth, onion, carrots, celery, garlic, and salt to a boil in a large saucepan or small Dutch oven over high; reduce heat to medium-low, and simmer until vegetables are softened, about 10 minutes. Using a slotted spoon, transfer vegetables and 1 cup of broth to a blender.
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- 3
Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 seconds. Stir blended carrot mixture back into soup.
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- 4
Add thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind. Bring to a boil over medium-high. Add pasta, reduce heat to medium-low, and simmer, stirring occasionally, until pasta is tender, 18 to 20 minutes, adding shredded chicken in the last 3 minutes of cooking.
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- 5
Remove from heat. Remove and discard thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind.
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- 6
Serve immediately, and garnish with parsley and grated Parmigiano-Reggiano. Recipe developed by Craig Ruff
Italian Penicillin Soup
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Ratings & Reviews
Based on 111 ratings
Rating Breakdown
About this Recipe
Feeling under the weather or simply craving a bowl of pure comfort? This Italian Penicillin Soup, also affectionately known as Sick Day Soup, is your flavorful remedy, delivering the soothing warmth of classic chicken noodle soup with an elevated, aromatic twist.
Why This Recipe Works
What makes this recipe truly special is its incredibly rich and deeply flavorful broth. We start by blending a foundation of sweet onion, carrots, and celery, which creates a velvety texture and ensures every spoonful is packed with wholesome goodness. The secret weapon is a Parmigiano-Reggiano cheese rind, simmered low and slow, imparting an unparalleled depth and savory umami that transforms simple chicken broth into liquid gold, perfectly complemented by fresh thyme and bay leaves.
What to Expect
Prepare for a hearty, aromatic soup that warms you from the inside out. You'll find a beautifully golden, subtly thick broth, brimming with tender pastina pasta and generous pieces of shredded rotisserie chicken. Each bite offers a comforting blend of savory chicken, the delicate bite of pasta, and the nuanced flavors of fresh herbs and Parmesan, culminating in a satisfying, restorative experience. It's the kind of dish that feels like a hug in a bowl, perfect for chasing away chills or simply enjoying a nourishing meal.
Customization & Variations
This versatile soup can be easily adapted to your pantry. If you don't have rotisserie chicken on hand, feel free to use any pre-cooked, shredded chicken you have. For an extra layer of flavor, you can always add a pinch more grated Parmigiano-Reggiano as a garnish along with the fresh parsley. While the recipe calls for pastina, any small pasta shape like orzo or acini di pepe would also work beautifully.
Serving & Context
This Italian Penicillin Soup is the ultimate comfort food, ideal for chilly evenings, sick days, or any time you need a genuinely nourishing meal. Serve hot, garnished with fresh flat-leaf parsley and an extra sprinkle of grated Parmigiano-Reggiano for that perfect finishing touch.