Description
This restorative Italian penicillin soup is a robust, healing chicken broth simmered with fresh aromatics, pastina, and nutrient-dense vegetables. Designed to support immune health and provide comfort during cold months, this recipe focuses on the slow extraction of collagen and minerals from a whole chicken. It is a clean, wholesome, and alcohol-free meal that serves as a gentle culinary hug, perfect for revitalizing the body and soul.
Ingredients
1 whole chicken (3–4 lbs), giblets removed
3 large carrots, peeled and sliced into thick rounds
3 stalks celery, thinly sliced
1 large yellow onion, quartered with skin left on
6 cloves garlic, smashed
1 cup pastina (or orzo/small shells)
1/2 bunch fresh parsley, roughly chopped
Sea salt to taste
Water as needed to submerge chicken
Instructions
Place the whole chicken into a large stockpot and submerge completely with cold water.
Bring to a gentle boil and skim off any foam rising to the surface.
Add the onions, carrots, celery, and garlic to the pot.
Reduce heat to low, cover partially, and simmer for at least 80 minutes.
Remove the chicken from the pot, shred the meat carefully, and return it to the broth.
Stir in the uncooked pastina and cook for 8-10 minutes until al dente.
Season with sea salt to taste and garnish with fresh parsley before serving.
Notes
Use organic chicken for a richer, more flavorful stock. Leaving the onion skins on provides a beautiful golden color to the broth. If you prefer a lighter soup, you can strain the vegetables out before adding the pasta, but keeping them adds extra vitamins and texture.
- Prep Time: 15
- Cook Time: 90
- Category: Trending
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
