- October 5, 2024
Italian Penicillin Soup: The Ultimate Comfort Food
The Story Behind Italian Penicillin Soup
Italian Penicillin Soup is a beloved dish that embodies the warmth, nourishment, and healing properties of classic chicken soup. Often referred to as “Nonna’s cure-all,” this soup is the Italian take on the well-known concept of chicken soup as a remedy for colds, flu, and general malaise. In Italy, this version is made with hearty ingredients such as chicken, rich bone broth, vegetables, garlic, and Italian herbs, which come together to create a powerful, restorative meal.
Much like the original Jewish chicken soup known as “Jewish penicillin,” this Italian version has been passed down through generations of grandmothers (Nonna) who believed in the healing power of food. Whether it’s a cold winter night or you’re nursing a cold, Italian Penicillin Soup provides comfort, nourishment, and a feeling of home.
This dish draws on Italian culinary traditions, often including a variety of vegetables, fresh herbs like oregano and parsley, and sometimes even pasta or rice for extra heartiness. Each spoonful is a testament to the belief that food has the ability to heal and soothe.
Key Points to Consider
- Quality of Ingredients: As with any soup, the flavor comes from using fresh, high-quality ingredients. Free-range or organic chicken will provide the richest flavor and the most nutrients.
- Bone Broth: The
- Fresh Herbs: Fresh parsley
- Garlic and Onion: Both garlic
Tips
- Low and Slow Cooking: For the best flavor, let the soup simmer over low heat for a longer period. This allows the chicken to become tender, and the vegetables to meld with the broth, enhancing the flavor.
- Skimming the Broth: Skim off any foam or impurities that rise to the surface during the first 20 minutes of cooking. This ensures a clear, clean-tasting broth.
- Homemade Broth is Best: If you have the time, making your own chicken or bone broth will give the soup a deep, rich flavor that store-bought broths cannot match.
- Don’t Overcook the Pasta or Rice: If you’re adding pasta or rice, cook it separately and add it to the soup right before serving to avoid it becoming mushy.
Ingredients
- 1 whole free-range chicken (or bone-in chicken thighs)
- 8 cups water (or chicken broth for more flavor)
- 3 large carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 bay leaf
- 2 sprigs fresh rosemary
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano)
- 1/4 cup fresh parsley, chopped
- 1 lemon, sliced
- Salt and pepper to taste
- 1 cup ditalini pasta or orzo (optional)
- Freshly grated Parmesan cheese for garnish (optional)