Italian Penicillin Soup

Ingredients

For the Broth:

• 1 whole chicken (1.4-1.8kg/3-4 pounds), cleaned and rinsed
• 2.4L (10 cups) water
• 1 large onion (approximately 200g), quartered
• 3 garlic cloves (approximately 15g), smashed
• 2 celery stalks (approximately 120g), roughly chopped
• 2 carrots (approximately 200g), roughly chopped
• 1 bay leaf
• 5g (1 teaspoon) dried oregano
• 5g (1 teaspoon) dried basil
• Fine sea salt and freshly ground black pepper

For the Soup:

• 30ml (2 tablespoons) extra virgin olive oil
• 1 medium onion (approximately 150g), finely chopped
• 2 carrots (200g), diced into 1cm pieces
• 2 celery stalks (120g), diced into 1cm pieces
• 1 medium zucchini (approximately 200g), diced (optional)
• 400g (14.5 oz) can diced tomatoes with juices
• 200g (1 cup) small pasta (orzo, ditalini, or small shells)
• 60g (2 cups) fresh spinach or kale, roughly chopped
• 15g (1/4 cup) fresh parsley, finely chopped
• 50g (1/2 cup) freshly grated Parmesan cheese, for serving

Detailed Instructions

1. Broth Preparation

1. Place whole chicken in large stockpot
2. Add water, ensuring chicken is fully submerged
3. Add quartered onion, smashed garlic, rough-cut celery, carrots
4. Include bay leaf, oregano, basil
5. Season generously with salt and pepper
6. Bring to gentle boil over medium-high heat
7. Reduce heat to maintain steady simmer
8. Cook 1-1.5 hours, skimming surface regularly
9. Remove chicken carefully
10. Strain broth through fine-mesh sieve
11. Reserve broth, discard solids

2. Chicken Preparation

1. Allow chicken to cool until manageable
2. Remove and discard skin
3. Separate meat from bones
4. Shred meat into bite-sized pieces
5. Set aside, covered

3. Soup Development

1. Heat olive oil in large pot over medium heat
2. Add diced onion, carrots, celery
3. Sauté 5-7 minutes until vegetables soften
4. Add diced zucchini if using
5. Incorporate canned tomatoes with juices
6. Cook additional 3 minutes
7. Add reserved broth
8. Bring to steady simmer

4. Final Assembly

1. Add pasta to simmering broth
2. Cook until al dente according to package instructions
3. Add shredded chicken
4. Incorporate fresh spinach
5. Cook 2-3 minutes until spinach wilts
6. Adjust seasoning

Nutritional Information

Per serving (serves 6):

• Calories: 385
• Protein: 28g
• Carbohydrates: 42g
• Fat: 14g
• Fiber: 4g
• Sodium: 580mg

Time Requirements:

• Preparation: 30 minutes
• Cooking: 2 hours
• Total Time: 2.5 hours

Professional Culinary Tips

1. Broth Enhancement:

• Use cold water to start broth for clarity
• Maintain gentle simmer to prevent clouding
• Consider adding parmesan rind during simmering
• Skim regularly for clearest results

1. Ingredient Preparation:

• Dice vegetables uniformly for even cooking
• Cook pasta separately if planning leftovers
• Reserve some broth before adding pasta

Variations and Substitutions

Pasta Options:

• Tortellini for added richness
• Broken spaghetti
• Farro or barley for whole grain alternative

Green Variations:

• Swiss chard
• Escarole
• Baby kale
• Arugula

Protein Alternatives:

• Turkey
• Italian sausage
• White beans for vegetarian version