Italian Penicillin Soup

Overhead close up of bowl of penicillin soup.

Course: Soup

Cuisine: Italian

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings: people

Calories: 102kcal

Author: Platings and Pairings

Turn your leftover roasted chicken carcass into something truly nourishing with Italian Penicillin Soup. A velvety, vegetable-infused homemade broth serves as the base for delicate acini de pepe pasta and tender shreds of chicken, resulting in a comforting bowl that's practically medicine for the soul!

Print Recipe

Equipment

Large Pot

Ingredients

1 Tablespoon olive oil
¾ cup yellow onion diced
3/4 cup carrots diced
1/2 cup celery diced
3 cloves garlic minced
Carcass of one 4- to 5-pound roast chicken
4 cups chicken broth 32 oz
1 parmesan rind optional
6 cups water
1 bay leaf
1 cup acini de pepe pasta uncooked (or ditalini or orzo)
Kosher salt and pepper to taste
Parmesan cheese for topping (optional)

Instructions

Heat 1 Tablespoon olive oil in a large pot over medium-high heat. Add ¾ cup yellow onion, 3/4 cup carrots and 1/2 cup celery and season with a pinch of salt and pepper. Saute until veggies have softened, 6-8 minutes. Add 3 cloves garlic and saute for an additional 30 seconds, until fragrant.
Add the chicken carcass to the pot, along with the 4 cups chicken broth, 1 parmesan rind (if using) 6 cups water and 1 bay leaf.
Bring to a boil over medium-high heat, then reduce the heat to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary.
Remove and discard the bay leaf, parmesan rind (if you used one) and remove the chicken carcass with tongs and set aside. With a slotted spoon, remove about half of the veggies and set aside.
With an immersion blender, or regular blender, puree the broth/veggie mixture in the pot until smooth.
Add the 1 cup acini de pepe pasta to the broth and bring to a boil. Reduce the heat and simmer for 10-12 minutes, stirring occasionally, until pasta is tender. Season with additional salt and pepper, to taste.
Meanwhile, when the chicken is cool enough to handle, pick off the meat, and shred it into bite-size pieces.
When the pasta is done, add the chicken and reserved veggies to the broth and season with additional salt and pepper, to taste. Enjoy topped with parmesan cheese, if desired.

Notes

Storing

Store any leftovers in an airtight container in the fridge for up to 3-5 days. It also stores well in the freezer for up to three months.
To reheat, add a splash of broth or water to thin it out again since the soup will naturally thicken as the pasta continues to soak up the liquid in storage. You can reheat this soup on the stovetop, microwave, or in a pressure cooker.

Tips and tricks

If you're using a store-bought rotisserie chicken, pick all the meat off before starting. Use the carcass for the broth mixture, and have the shredded meat ready to go at the end.
Always taste your soup at the end to adjust the seasoning as required. This is particularly important when using broth in soup as different brands of chicken broth will have different amounts of salt.
Only add the pasta towards the end to preserve texture. Cooking the pasta in the rich soup base helps to infuse incredible flavor that you wouldn’t get if you boiled it separately.
You can make this soup ahead of time. However, the pasta will become soggy, and the soup will become thicker as the pasta will continue to soak up that liquid. To solve this, I like to prepare the base of the soup without the pasta, then when I’m ready to serve it, I add some cooked pasta to the reheated soup.
Lemon Juice - While this isn’t in the list of ingredients, you can add freshly squeezed lemon juice to the soup at the end to brighten it.
To thicken this soup, whisk together 1 cup of whole milk with 2 tablespoons of cornstarch. Stir it into your finished soup until thickened.
A chicken carcass will last for up to 4 days when stored in an airtight container in the fridge. Otherwise, you can freeze it for up to 3 months and thaw it for a few hours before using in this soup recipe. So next time you roast a chicken for the family, consider storing it to make this soup at a later time.

Variations

Pasta-free: You can omit the pasta for a low carb Italian Penicillin soup. Another great option is to add in some cauliflower to your soup or other low-carb veggies.
Creamy Italian Penicillin soup: For a creamy version, add in heavy cream at the end of the cooking time.
Leafy greens: Add in a few handfuls of spinach or kale at the end if you want an extra boost of veggies.
Chunky soup: If you prefer a more rustic, chunky soup, don’t blend any of the broth/veggie mixture, just leave it as is and continue with the recipe directions.
Gluten-free: Use gluten-free pasta, if needed.
Alternative protein options: Swap the chicken pieces out for cooked turkey or cooked spicy or sweet Italian sausage. Drained cannellini beans are the perfect choice for a boost of protein if you’re looking to make this soup vegetarian.

Nutrition