Print

Italian Penicillin Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 2 reviews

Italian Penicillin Soup is a comforting and nourishing chicken-based broth enriched with sautéed vegetables, tender shredded chicken, and delicate acini de pepe pasta. This hearty soup uses the carcass of a roast chicken to create an intensely flavorful stock, enhanced by a parmesan rind and fresh vegetables, making it perfect for chilly days or when you need a soothing meal.

Ingredients

Vegetables and Aromatics

  • 1 Tablespoon olive oil
  • ¾ cup yellow onion, diced
  • ¾ cup carrots, diced
  • ½ cup celery, diced
  • 3 cloves garlic, minced

Broth and Soup Base

  • Carcass of one 4- to 5-pound roast chicken
  • 4 cups chicken broth (32 oz)
  • 1 parmesan rind (optional)
  • 6 cups water
  • 1 bay leaf

Pasta and Seasoning

  • 1 cup acini de pepe pasta (uncooked, or substitute with ditalini or orzo)
  • Kosher salt and pepper, to taste

Toppings

  • Parmesan cheese, for topping (optional)

Instructions

  1. Sauté the Vegetables: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add diced yellow onion, carrots, and celery, seasoning with a pinch of salt and pepper. Sauté the vegetables until they soften, about 6-8 minutes. Add minced garlic and sauté for an additional 30 seconds until fragrant.
  2. Add Broth Ingredients: Place the chicken carcass into the pot along with 4 cups of chicken broth, the parmesan rind if using, 6 cups of water, and 1 bay leaf.
  3. Simmer the Soup Base: Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. Cook uncovered for 20 minutes, skimming off any foam or fat from the surface as needed to keep the broth clear and clean-tasting.
  4. Remove Solids: Discard the bay leaf and parmesan rind. Use tongs to lift out the chicken carcass and set it aside. Using a slotted spoon, remove about half of the softened vegetables and reserve them for later.
  5. Puree the Broth: Using an immersion blender or a regular blender, carefully puree the broth and remaining vegetables in the pot until the mixture is smooth and creamy.
  6. Cook the Pasta: Add the acini de pepe pasta to the pot. Bring the soup back to a boil, then reduce the heat and simmer for 10-12 minutes, stirring occasionally until the pasta is tender.
  7. Prepare Shredded Chicken: While the pasta cooks, let the reserved chicken carcass cool enough to handle. Pick off and shred the cooked chicken meat into bite-sized pieces, discarding bones and skin.
  8. Combine and Finish Soup: When the pasta is done, add the shredded chicken and the reserved softened vegetables back into the soup. Season with additional kosher salt and freshly ground black pepper to taste. Serve hot, topped with freshly grated parmesan cheese if desired.

Notes

  • Using the chicken carcass maximizes flavor, making the broth rich and delicious without extra meat.
  • The parmesan rind adds a subtle umami boost but can be omitted if unavailable.
  • Acini de pepe pasta is traditional but ditalini or orzo work well as substitutes.
  • Skimming foam during simmering helps keep the broth clear and less greasy.
  • For a thicker soup, puree more of the vegetables or add a bit of reserved pasta water while blending.

Find it online: https://simpleplatter.com/italian-penicillin-soup-recipe/