Hello, Friends!
Happy October!
It’s absolutely no secret how much I looooove soup! I make it all year however, when Fall hits I’m constantly stirring something up. For the month of October, I’m going to share what I have in my cauldron and share a delicious soup recipe with you. Have you ever heard of Italian Penicillin Soup? You don’t have to be under the weather to enjoy it but, if you happen to be, what’s better than soup? This recipe is very old and has been passed down throughout generations. It will feed your body but also your soul. Also, the aromas of this recipe will fill your kitchen with magic.
Italian Penicillin Soup
Heat oil in your soup pot and add in the holy trinity of soups. Onion, carrots, and celery. Cook until the onions are translucent. Around five minutes or so. Then, stir in the garlic but do not let it brown.
Add in your broth and chicken. Add in your spices and bring to a boil. Then, bring it to a simmer. Then, just enjoy the smells, let the chicken cook, maybe open some bubbly, and wait an hour. Give it a stir every now and then.
Remove the chicken and shred with two forks. Add a little flakey salt to the soup and toss the chicken back in.
Bring the soup back to a boil and add your pasta. I used ditalini because I love it for a soup. Cook until al dente. One great thing is that the pasta will thicken the soup some.
Finish with freshly grated Parmesan and maybe add some crunchy bread.
