Description
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.
Ingredients
Scale
- 1 Tablespoon olive oil
- ¾ cup yellow onion (diced)
- ¾ cup carrots (diced)
- ½ 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)
- 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, ¾ cup carrots, and ½ cup celery. Season with salt and pepper. Sauté until veggies have softened, 6-8 minutes. Add 3 cloves garlic and sauté for an additional 30 seconds.
- Add the chicken carcass, 4 cups chicken broth, 1 parmesan rind (if using), 6 cups water, and 1 bay leaf to the pot.
- Bring to a boil, then reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth.
- Remove and discard the bay leaf, parmesan rind (if used), and chicken carcass. Set aside. With a slotted spoon, remove half of the veggies and set aside.
- Puree the broth/veggie mixture until smooth using an immersion blender or regular blender.
- Add 1 cup acini de pepe pasta to the broth and bring to a boil. Reduce heat and simmer for 10-12 minutes, stirring occasionally.
- When the chicken is cool enough to handle, pick off the meat and shred it into bite-size pieces.
- Add the chicken and reserved veggies to the broth. Season with salt and pepper. Enjoy topped with parmesan cheese, if desired.
Notes
- Use leftover roasted chicken for better flavor.
- Adjust seasoning to your taste.
- Feel free to add other vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 102 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg
Keywords: Italian Penicillin Soup, chicken soup, comfort food