While I usually love everything about summer transitioning to fall, one of my least favorite aspects about the colder months ahead is the colds, flus, and other sicknesses that tend to infest everyone’s house. Cue up- Penicillin Soup!
While in many other soups, it seems as though all the ‘extra’ ingredients are what make them delicious.
The meats. The starches. Even the special seasonings.
That’s not what makes Penicillin Soup shine.
This soup is all about the base. The broth.
Start by adding your favorite chicken broth to a large stockpot on the stove.
(If you really want to up the health benefits of this soup- start with chicken bone broth. Or even try half regular broth/stock and half bone broth.)
With the broth, simmer a bunch of celery, carrots, garlic, and an onion until the veggies are soft.
(You can also make this in your Instant Pot if you are short on time).
When the veggies are cooked, use an immersion blender to puree the soup until smooth. Alternatively, let the broth cool slightly and work in batches as necessary, to process in a blender or food processor until smooth. (Remember Do Not fill a blender more than half full when blending hot liquid.)
Return the broth to your the stockpot on the stove and flavor the broth to your liking.
I add a little turmeric, and thyme. Salt and pepper, and if necessary, a little Better Than Bouillon.
While finishing your broth, cook some small pasta.
I use pastina (tiny stars), but any shape would do. Try acini di pepe or ditalini.
Sometimes, I also like to add a few pieces of rotisserie chicken to the soup to make it a little heartier. Just shred some store-bought rotisserie chicken into a bowl or mug. Add the cooked pasta to the same bowl and then pour the hot Penicillin Soup broth over the top.
Serve to your loved ones who may be in need of a little immunity boost.
It’s just what the doctor ordered!
Penicillin Soup
The best homemade Penicillin Soup recipe is just what the doctor ordered. Filled with chicken broth and veggies, this is the perfect soup to make when you need an immunity boost.
Ingredients
- 8 cups Chicken Broth or Chicken Bone Broth
- 1 bunch Celery cleaned and each stalk cut into 3-4 pieces
- 3 Carrots peeled and rough chopped
- 1 Onion cut into wedges
- 6 Garlic Cloves minced
- Better Than Bouillon, to taste start with 2-3 tsp and add more as necessary
- Turmeric, to taste
- Thyme, to taste
- Salt and Pepper, to taste
- 1 cup Small Pasta, optional
- Cooked Chicken, optional
Instructions
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In a large pot, add broth, celery, carrots, onion, and garlic. If necessary, add more water to the pot to cover vegetables.
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Bring to a boil over medium-high heat and then lower to allow broth to simmer. Cook vegetables until tender- about 30 minutes (depending on your cut sizes).
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Using an immersion blender, puree the soup until smooth, or until it reaches the desired texture. Alternatively, let soup cool slightly and work in batches as necessary, to process in a blender or food processor until smooth. Remember Do Not fill a blender more than half full when blending hot liquid.
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Return the pureed veggies and broth to the stock pot on the stove and heat again over medium-low heat. Add more water if necessary to reach your desired consistency of broth. Season the broth to your tastes. I usually add a little Better Than Bouillon, turmeric, thyme, salt, and pepper.
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While your broth is finishing, cook your pasta according to package directions. Note- You, of course, can cook your pasta in the soup, but I keep them separate so it does not absorb all the broth.
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When the broth and pasta are ready, put a helping of pasta into the bottom of a serving bowl or mug, add in some cooked chicken (optional) and then top with the warm broth. Stir together and enjoy.
Recipe Notes
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