Italian Penicillin Soup
320kcal
Ingredients
- 1 3 to 4 pound whole chicken
- 2 tbsp olive oil
- 1 large yellow onion finely chopped
- 3 celery stalks thinly sliced
- 3 carrots peeled and sliced into half-moons
- 4 garlic cloves minced
- 12 cups cold water
- 1 tbsp kosher salt plus more to taste
- 1 tsp whole black peppercorns
- 2 bay leaves
- 1 cup ditalini pasta
- 2 tbsp fresh parsley finely chopped
- 2 tbsp fresh lemon juice
Method
- In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots and cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and cook for 1 more minute, stirring constantly, until the garlic becomes fragrant.
- Place the whole chicken and cold water into the pot. Add the kosher salt, peppercorns, and bay leaves. Bring the liquid to a boil over high heat. Once boiling, immediately reduce the heat to low to maintain a gentle simmer. Cover the pot with a lid, leaving it slightly ajar. Simmer for 1 hour and 15 minutes, or until the chicken is completely cooked through and tender.
- Carefully remove the chicken from the pot and place it on a cutting board. Use two forks to shred all the meat, discarding the skin and bones. Return the shredded chicken meat to the pot.
- Increase the heat to medium-high and bring the soup back to a boil. Add the ditalini pasta and cook for 8-10 minutes, stirring occasionally, until the pasta is al dente.
- Remove the pot from the heat. Stir in the fresh parsley and lemon juice. Taste and season with additional salt if needed before serving.
Nutrition
Calories320kcalCarbohydrates25gProtein28gFat12gSaturated Fat3gPolyunsaturated Fat2gMonounsaturated Fat6gCholesterol70mgSodium950mgPotassium480mgFiber3gSugar5gVitamin A120IUVitamin C15mgCalcium50mgIron2.5mg