FLU SEASON’S ITALIAN REMEDY

I remember being a little girl, snuggled under a mountain of blankets, feeling absolutely miserable with a cold. My Nonna would always appear, as if by magic, with a steaming bowl of something incredibly fragrant and comforting. It wasn’t just soup; it was love in a bowl, and it always made me feel a tiny bit better, even when my nose was red and my throat was scratchy. Today, I’m sharing all my secrets for the most amazing Italian Penicillin Soup- Flu Season Savior you’ll ever make!

Italian Penicillin Soup: Your Flu Season Best Friend

Okay, friends, let’s talk about something we all dread: flu season. The sniffles, the aches, the general feeling of blah – it’s the worst! But don’t worry, because I’ve got just the thing to help you (and your loved ones) fight back. It’s called Italian Penicillin Soup, and trust me, it’s a game-changer. I know the name sounds a little funny, but believe me, it lives up to its reputation. It’s packed with flavor, loaded with nutrients, and incredibly comforting. It’s basically a hug in a bowl!

This isn’t just any soup, either. We’re talking about a powerhouse of ingredients specifically chosen for their healing properties. From the garlic (a natural antiviral!) to the chicken broth (soothing and hydrating), every spoonful is designed to help you feel better, faster. And the best part? It tastes absolutely delicious! So, let’s get cooking, shall we?

Why This Soup Works Wonders

So, what makes this soup so special? Let’s break it down:

• Chicken Broth: Liquid gold! It’s hydrating, comforting, and helps to soothe a sore throat. Plus, it’s packed with electrolytes.
• Garlic: Nature’s antibiotic! Garlic is a potent antiviral and antibacterial agent. Don’t skimp on it!
• Onion: Another immune-boosting powerhouse. Onions are rich in antioxidants and help to fight inflammation.
• Carrots & Celery: These veggies are loaded with vitamins and minerals, including vitamin A and vitamin C, both essential for immune function.
• Pasta (Optional): Adds a comforting carbohydrate boost. Choose small pasta shapes like ditalini or orzo for easy eating.
• Lemon Juice: A bright, zesty addition that helps to cut through the richness of the broth and provides a boost of vitamin C.
• Fresh Herbs (Parsley & Basil): Not only do they add amazing flavor, but they’re also packed with antioxidants and vitamins.

The Ultimate Italian Penicillin Soup Recipe

Alright, are you ready to make some magic? Here’s my go-to recipe for Italian Penicillin Soup. I promise it’s easier than you think!

Ingredients:

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced (don’t be shy!)
• 8 cups chicken broth (low sodium is best)
• 1 cup cooked chicken, shredded (rotisserie chicken works great!)
• ½ cup small pasta (ditalini, orzo, or acini di pepe) – optional
• ¼ cup chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Grated Parmesan cheese, for serving (optional, but highly recommended!)
• Red pepper flakes, for serving (optional, for a little kick)

Instructions:

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning. We want them nice and tender!
2. Add the Garlic: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Pour in the Broth: Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to a simmer.
4. Add the Pasta (Optional): If using pasta, add it to the pot and cook according to package directions (usually about 8-10 minutes). Keep an eye on it, as the cooking time can vary depending on the type of pasta you use.
5. Simmer and Infuse: Add the shredded chicken and simmer for another 5-10 minutes to allow the flavors to meld together. This is where the magic happens!
6. Finishing Touches: Stir in the fresh parsley, basil, and lemon juice. Season with salt and pepper to taste. Taste and adjust the seasonings as needed. Don’t be afraid to add a little extra lemon juice if you like a brighter flavor.
7. Serve and Enjoy: Ladle the soup into bowls and garnish with grated Parmesan cheese and red pepper flakes (if using). Serve hot and enjoy!

Tips and Tricks for the Best Soup Ever

Okay, my friend, now that you’ve got the basics down, let’s talk about some tips and tricks that will take your Italian Penicillin Soup to the next level. These are the little things that make a big difference!

• Use High-Quality Chicken Broth: The better the broth, the better the soup. I highly recommend using homemade broth if you have it. But if you’re short on time (and who isn’t?), look for a good-quality store-bought broth with low sodium.
• Don’t Overcook the Pasta: Nobody likes mushy pasta! Be sure to cook the pasta al dente (slightly firm to the bite). It will continue to cook a bit in the hot broth.
• Add Some Heat: If you like a little kick, add a pinch of red pepper flakes to the soup while it’s simmering. Or, you can add a dash of hot sauce to your bowl.
• Make It Vegetarian: You can easily make this soup vegetarian by using vegetable broth instead of chicken broth and omitting the chicken. Add some cannellini beans for protein.
• Add More Veggies: Feel free to add other vegetables to the soup, such as zucchini, spinach, or kale. Just add them in the last few minutes of cooking so they don’t get overcooked.
• Prep Ahead: You can chop the vegetables and cook the chicken ahead of time to save time on busy weeknights.
• Store It Right: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well.

Variations to Spice Things Up!

Want to get a little creative? Here are some fun variations you can try:

• Creamy Italian Penicillin Soup: Stir in a dollop of heavy cream or mascarpone cheese at the end for a richer, creamier soup.
• Italian Wedding Soup Inspired: Add tiny meatballs to the soup for a heartier meal. This is a great way to use up leftover ground meat.
• Lemon Herb Chicken Soup: Emphasize the lemon and herbs by adding extra lemon zest and a generous amount of fresh herbs like thyme and rosemary.
• Spicy Italian Sausage Soup: Add some crumbled Italian sausage (sweet or spicy) to the soup for a flavorful and protein-packed twist. Brown the sausage before adding it to the pot.

Serving Suggestions: A Complete Meal

This Italian Penicillin Soup is delicious on its own, but it’s even better when paired with some tasty sides. Here are a few of my favorite serving suggestions:

• Crusty Bread: A slice of crusty bread is perfect for soaking up all that delicious broth.
• Garlic Bread: Take it up a notch with some garlicky bread. Yum!
• Side Salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the warm soup.
• Grilled Cheese Sandwich: A classic comfort food pairing!

More Soup Recipes You’ll Love!

If you’re a soup lover like me, then you’re always on the lookout for new and delicious recipes. Here are a few of my other favorite soup recipes that I think you’ll enjoy:

For a truly comforting and hearty meal, try my CHICKEN STEW. It’s packed with vegetables and tender chicken, perfect for a chilly evening. If you’re looking for something creamy and decadent, you’ll adore my CREAMY POTATO SOUP. It’s like a warm hug in a bowl! And for a little spice, my CREAMY CHICKEN CHILI is a total crowd-pleaser. If you want a soup with pasta, PASTA FAGIOLI is amazing! It’s a soul-soothing soup that will warm you from the inside out. If you feel like you are coming down with a cold, or just want a comforting classic, try CHICKEN SOUP. It’s the best cure! Alternatively, you can try the CHICKEN NOODLE PERFECTION, which is quick and easy to make.

Final Thoughts: Soup to the Rescue!

There you have it, my friend! My ultimate recipe for Italian Penicillin Soup- Flu Season Savior. I truly hope you give it a try the next time you’re feeling under the weather or simply craving a comforting and delicious meal. Remember, cooking should be fun and stress-free, so don’t be afraid to experiment and make this recipe your own. And most importantly, enjoy every spoonful! Here’s to a happy, healthy, and soup-filled life!

Lady Maria

Italian Penicillin Soup

This Italian Penicillin Soup is a comforting and flavorful remedy, perfect for fighting off flu season woes. Packed with immune-boosting ingredients like garlic, onion, and vitamin-rich vegetables, this soup is a delicious way to soothe a sore throat and hydrate the body.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Main Course

Cuisine: Italian

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth low sodium is best
• 1 cup cooked chicken, shredded rotisserie chicken works great!
• ½ cup small pasta ditalini, orzo, or acini di pepe
• ¼ cup chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 2 tablespoons lemon juice
• Salt to taste
• Pepper to taste
• Grated Parmesan cheese, for serving optional
• Red pepper flakes, for serving optional

Equipment

• large pot or Dutch oven
• Cutting board
• Chef’s knife
• Measuring spoons
• Measuring cups
• Ladle
• Soup bowls

Method

 

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to a simmer.
5. If using pasta, add it to the pot and cook according to package directions (usually about 8-10 minutes). Keep an eye on it, as the cooking time can vary depending on the type of pasta you use.
6. Add the shredded chicken and simmer for another 5-10 minutes to allow the flavors to meld together.
7. Stir in the fresh parsley, basil, and lemon juice. Season with salt and pepper to taste. Taste and adjust the seasonings as needed.
8. Ladle the soup into bowls and garnish with grated Parmesan cheese and red pepper flakes (if using). Serve hot and enjoy!

Notes

For a richer flavor, use homemade chicken broth. Don’t overcook the pasta, aim for al dente. Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. To make it vegetarian, substitute vegetable broth and add cannellini beans for protein.