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Comfort cooking at its finest, Italian Penicillin blends the soothing qualities of chicken soup with vibrant Italian herbs. This heartwarming bowl takes basic ingredients and transforms them into a deeply satisfying broth carrying generations of kitchen wisdom from Italy's finest home cooks.
I've cooked this countless times during cold weather, and it always brightens everyone's mood. My kids particularly enjoy how the soft chicken and just-right veggies come together to make a full meal in just one bowl.
Key Ingredients Breakdown
- Bone-in chicken pieces: They release collagen that gives your broth a silky texture
- Whole garlic cloves: Pick tight, unspotted bulbs for strongest taste
- Farm-fresh carrots: They add natural sweetness that balances the savory notes
- Italian herbs (rosemary, thyme, parsley): New cuttings bring bright, genuine flavor
- Good dry white wine: Adds depth and richness to your soup base
- Tiny pasta varieties: Try classics like ditalini or little shells for best results
Crafting Your Soothing Brew
- Start Your Base:
- Get things going by gently cooking chopped garlic and onions in olive oil until they soften and smell sweet, usually around 5-7 minutes.
- Layer Your Tastes:
- Toss in diced carrots and celery, cooking until they soften but still have some bite. Don't let them turn mushy.
- Create Your Stock:
- Splash in white wine and let it bubble while scraping the pot bottom to grab all those tasty bits. This step builds amazing flavor.
- Mix In Main Ingredients:
- Drop in chicken pieces followed by your fresh herb sprigs and bay leaves. Let each item slowly release its flavors.
- Let It All Meld:
- Allow everything to bubble gently without a lid so the flavors can mingle while the chicken cooks thoroughly, around 30-40 minutes.
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I come from a family that treasured old-school cooking methods. My grandma always insisted that garlic was the magic ingredient. She'd say, 'More garlic means more healing,' and would toss in extra whenever someone started sniffling.
Tasty Companions
Make this soup a full dinner by adding some toasted ciabatta bread with a rub of garlic and a splash of good olive oil. A simple peppery arugula salad with lemon juice and shaved Parmesan makes the meal complete.
Make It Your Own
Switch things up by adding summer zucchini or fall squash depending on the season. Want something heartier? Throw in some white beans or swap pasta for chewy grains like farro or barley.
Storage Smarts
Pop leftovers in a sealed container and keep in the fridge for up to 4 days. Store pasta separately so it won't get soggy. When warming it up, use medium-low heat and add a bit more broth if it looks too thick.
Through many years of making this soup, I've learned that taking your time and using the freshest ingredients makes all the difference. This isn't just food; it's a warm hug in a bowl that brings together Italian cooking traditions and natural healing in every spoonful.
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Frequently Asked Questions
- → Is there an alternative pasta option to pastina?
- Sure, orzo, star-shaped pasta, or any tiny style works. Adjust cooking time based on the package directions.
- → How long will this soup last in the fridge?
- It stays fresh for 3-4 days in a sealed container. Add a splash of broth while reheating if the pasta absorbs too much liquid.
- → Can vegetarians enjoy this dish?
- Absolutely! Swap chicken broth for veggie broth and choose vegetarian-friendly parmesan substitutes.
- → What’s the purpose of adding the egg at the end?
- It makes silky strands when mixed into hot soup, like egg drop soup. Just stir nonstop while adding it.
- → Can this soup go in the freezer?
- Yes, but skip the pasta before freezing. Add fresh pasta when reheating. Keeps well for up to 3 months in freezer-safe containers.