Italian Penicillin Soup Recipe: Ultimate Winter Remedy | Healthy & Flavorful | The Style Chase

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice

Zucchini noodles are lower in carbs and calories, while rice is more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories, while pecorino is often cheaper.

Prepare the workspace and gather ingredients: onion, garlic, celery, carrots, chicken broth, pestina pasta, and optional items like chicken bouillon and salt.

Add 6 cups of water to a large pot.

Add 4 cups of chicken broth to the pot.

Cut the ends off the onion, remove the outer skin, and add it to the pot.

Wash and prepare 3 ribs of celery and add them to the pot.

Wash and prepare 6 whole carrots, removing the tops and roots, and add them to the pot.

Prepare 6 cloves of garlic, leaving them whole, and add them to the pot with the other vegetables.

Bring the mixture to a boil and cook for 45 minutes.

After 45 minutes, scoop the vegetables out into a bowl and add a couple of ladles of broth to the bowl.

Blend the scooped vegetables (onion, celery, carrots, and garlic) with the broth in a blender until smooth, adding a teaspoon of chicken bouillon if desired.

Return the blended mixture back to the stock pot and continue to cook the soup.

Boil lean chicken breast separately and shred it for optional use in the soup.

Cook the pestina pasta according to package instructions (about 8 minutes) and use it as a bed for serving the soup.

Serve the soup over the cooked pestina pasta, optionally adding shredded chicken, grated parmesan cheese, and a squeeze of lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens