Italian Penicillin Soup Recipe (Print Version)
# Ingredients:
01 -
6-8 bone-in chicken thighs.
02 -
12 cups chicken broth or water.
03 -
1 bunch poultry herb blends tied together.
04 -
1 large yellow onion thinly sliced.
05 -
3 tablespoon olive oil.
06 -
2 tbsp salt.
07 -
¼ tsp black pepper.
08 -
3 cloves garlic smashed.
09 -
3 large carrots peeled and sliced into half moons.
10 -
3 large celery pieces sliced into small crescent moons.
11 -
2 large leeks chopped, green parts removed.
12 -
5 cloves garlic minced.
13 -
2 teaspoon tomato paste.
14 -
½ cup small pasta or pastina.
15 -
½ cup parsley finely chopped.
16 -
½ cup Parmesan grated.
17 -
1 squeeze lemon juice.
# Instructions:
01 -
Put chicken in large pot with 10 cups broth and herb bundle. Boil, then simmer 15 minutes. Skim foam off top.
02 -
Add onion, olive oil, salt, pepper, and smashed garlic. Boil then simmer 10 minutes.
03 -
Add carrots, celery, leeks, minced garlic, and tomato paste. Stir well, boil, then simmer 30 minutes.
04 -
Cook pastina separately following package instructions. Drain and set aside.
05 -
Remove chicken, take off skin and bones, shred meat. Return chicken to pot with parsley, lemon juice and pasta.
06 -
Ladle into bowls and top with Parmesan and extra parsley if desired.
# Notes:
01 -
Use bone-in chicken thighs for best flavor.
02 -
Fresh poultry blend can be replaced with Italian spices.
03 -
Keeps in fridge up to 3 days.
04 -
Can be frozen up to 3 months.