Description
Italian Penicillin Soup is a rich and comforting homemade chicken soup made with a whole chicken, garlic, vegetables, herbs, and a bright splash of lemon. Simmered to perfection, this soul-soothing bowl is ideal for healing, cozy nights, or anytime comfort.
Ingredients
Scale
- 1 whole roasting chicken (about 5 pounds)
- Chicken giblets and neck
- Water (enough to cover the chicken)
- ⅛ cup whole peppercorns
- 2 bay leaves
- 3 carrots, cut into thirds
- 3 celery stalks, cut into thirds
- 1 white onion, peeled and halved
- 6 garlic cloves
- Salt to taste
- 1 tablespoon extra virgin olive oil
- ½ cup chopped onion
- ½ cup chopped celery
- ½ cup chopped carrots
- 3 tablespoons fresh chopped garlic
- 3 ounces tomato paste
- ½ cup chopped fresh parsley
- Juice of 1 large lemon
- Salt and pepper to taste
- Shaved parmesan cheese (for serving)
- Chili crisp or Calabrian chili oil (for serving)
- Crusty Italian bread (for serving)
- Optional: cooked pasta on the side
Instructions
- Place whole chicken, neck, giblets, carrots, celery, onion, garlic cloves, peppercorns, bay leaves, olive oil, and salt into a large stockpot.
- Cover with water and bring to a boil. Reduce heat and simmer for 2–3 hours, skimming foam as needed.
- Remove the chicken, strain broth through a fine mesh sieve, and set broth aside.
- Pick the meat from the chicken bones and set aside. Discard solids.
- In a clean pot, heat olive oil and sauté chopped onion, celery, and carrots until soft.
- Add garlic and tomato paste, stirring for 1–2 minutes.
- Pour in the strained broth and bring to a simmer. Add shredded chicken and parsley.
- Simmer for another 20 minutes. Stir in lemon juice and season with salt and pepper to taste.
- Serve hot with parmesan, chili oil, crusty bread, and optional pasta.
Notes
- Simmer the broth low and slow for deep flavor.
- Finish with lemon juice for a bright, healing touch.
- Add pasta or beans to make it heartier if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg