Authentic, Italian Penicillin Soup
This soup is like a warm hug to your body. The nutrients are really flowing with this Italian Penicillin Soup. The broth, chicken, parmesan and vegetables really make this satisfying in the best way. I cannot wait for you to try this.
Ingredients
- 4 Tbsp of Extra Virgin Olive Oil
- 1 Tbsp Butter
- 1 Large Onion - chopped fine
- 1 Shallot - chopped fine
- 6 Celery Stalks - diced small
- 4 Cloves of garlic - minced
- 5-6 Medium Carrots - diced small
- 1 Parmesan Rind - I think you will love the recipe with it.
- 8 Cup Chicken Broth
- 1/3 Cup Uncooked Acini di Pepe - tiny pasta
- 2-3 Cup Shredded Chicken or Rotisserie Chicken
- Parmesan - For Grating
- Finely Chopped Italian Parsley - for topping
Instructions
- The first thing we always do is wash our veggies.
- Then, you are going to put your butter and olive oil in a Dutch oven or soup bowl and heat it up.
- Now it's time to chop your onion, shallot, and celery.
- Take your celery, onion, and shallot and put it into the hot pan. Stir.
- Sauté for 3-5 minutes until the vegetables start to get soft.
- While the celery, onion, and shallot cook, prepare your 4 cloves of garlic and carrots. Peel your carrots, chop them, and mince your garlic.
- Once the vegetables start to brown, add the garlic and sauté until fragrant. Around 3 minutes.
- Now, you will add the 8 cups of chicken broth. In my case, I boiled 4 chicken thighs to shred for the recipe, so I used about 4-5 cups of that water. Then added the remaining broth.
- You will add the carrots and parmesan rinds. Bring to a boil, then reduce the heat to a simmer and cook for 15-20 minutes.
- Turn off the burner and remove about 2 cups of the vegetables, reserve them for after the blending.
- Now blend up your soup, make sure you get that rind good and blended in. So yummy.
- After the soup is smooth, it is time to add your little pasta. Just 1/3 Cup.
- Stir them in and bring the soup to a boil and cook for however long the pasta has to cook for. My pasta was about 9 minutes.
- When the pasta is ready or most ready, turn off the heat and add the vegetables back in and the shredded chicken. Stir.
- Place the lid on and let the soup rest for 20-25 minutes.
- The soup is finished!! Top with parmesan and parsley!
- Don't forget, if you tried this recipe please leave a rating and review it helps me out so much!! Thank you!! I appreciate you!!!
Notes
Questions about this soup
Do I need to use a parmesan rind??Technically you can do this recipe without it. However, I think it will directly effect the taste and texture. I think the parmesan rind is what made this recipe so good in the first place. Where did you find the little pasta??
I got them at whole foods, you kinda have to look around. They aren't in plain sight. What if I don’t have an immersion blender???
No problem!! You can use your high speed blender! Just make sure you let the soup cool a bit before putting it in the blender. I used to to this before I got an immersion blender. I do recommend splurging on one though. My husband recently got me this one and I have already used it 4 times this week. Also here is a link to the immersion blender I am currently using! Do I need a Dutch Oven for the recipe??
No! I simple soup pot will do. However, if you are looking for a Dutch oven I use Le Creuset. I will link the one I use here. It is honestly the best, it's for life. However, they are extremely pricy. If you are on a budget and want to get a Dutch oven, here's a good one that is reasonable! Calories are calculated based on a serving. Calories can vary.