Step 1: Making the Broth
- Sauté the Vegetables: In a large soup pot, heat a bit of olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until softened, about 5 minutes.
- Add the Garlic and Herbs: Stir in the minced garlic, oregano, basil, thyme, and bay leaf, cooking for another 1-2 minutes until fragrant.
- Cook the Chicken: Add the chicken pieces to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 45 minutes to 1 hour, or until the chicken is fully cooked and tender.
- Remove and Shred the Chicken: Carefully remove the chicken from the pot. Let it cool slightly before shredding the meat, discarding the skin and bones.
- Strain the Broth: If desired, strain the broth to remove any solids and skim off excess fat. Return the strained broth to the pot.
Step 2: Adding the Vegetables and Chicken
- Add the Vegetables: To the broth, add the diced zucchini, cherry tomatoes, and pasta. Simmer for 10-12 minutes, or until the pasta and vegetables are tender.
- Return the Chicken to the Pot: Stir the shredded chicken back into the pot, along with the baby spinach. Simmer until the spinach is wilted, about 2-3 minutes.
Step 3: Simmering and Finishing the Soup
- Add Parmesan and Lemon Juice: Stir in the grated Parmesan cheese and a squeeze of fresh lemon juice (if using) to brighten up the flavors.
- Season and Garnish: Taste the soup and adjust the seasoning with salt and pepper. Garnish with fresh parsley and basil before serving.
5. Serving Suggestions
- Crusty Bread: Serve with warm, crusty Italian bread to soak up the flavorful broth.
- Garlic Bread: Pair the soup with garlic bread or crostini for a satisfying crunch.
- Salad: A light Caesar or arugula salad makes a perfect side dish for this soup.
6. Tips for the Best Italian Penicillin Soup
- Use Bone-In Chicken: Cooking the chicken with bones adds depth to the broth and makes the soup richer.
- Low and Slow: Let the broth simmer slowly to extract the best flavors from the ingredients.
- Fresh Herbs Matter: While dried herbs are great for the broth, finishing with fresh herbs adds a burst of flavor.
7. Variations and Customizations
- Add White Beans: For extra heartiness, add a can of white beans (like cannellini) to the soup.
- Swap the Pasta: If you prefer, substitute the pasta with rice, farro, or barley for a different texture.
- Spicy Kick: Add a pinch of red pepper flakes for a hint of heat.
8. FAQs and Storage Tips
- Can I Freeze This Soup? Yes! Let the soup cool completely before freezing in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
- How Long Does It Last in the Fridge? Store in an airtight container in the fridge for up to 4 days.
- Can I Make It in the Slow Cooker? Absolutely! Cook on low for 6-8 hours, or high for 3-4 hours, then follow the steps for adding the pasta and veggies.
9. Conclusion: A Bowl of Italian Comfort
This Italian Penicillin Soup is everything you want in a comforting, homemade dish: warm, flavorful, and full of nourishing ingredients. Whether you’re fighting off a cold or simply craving a bowl of something cozy, this soup is sure to bring comfort and satisfaction with every spoonful. Give it a try, and let this Italian twist on a classic remedy become a staple in your kitchen!