Let Me Tell You About This Magical Soup
Okay, you know when you just feel blah—maybe you caught that annoying cold everyone seems to have, or just want something that hugs you from the inside out? That's when I grab my soup pot and make a big batch of what my family jokingly calls “Italian Penicillin Soup.” My Nonna used to swear it could chase away anything but Monday mornings (I’m not convinced about the soup but the Mondays part is definitely true, ha). To be honest, I made this last week when the weather went from sunny to “why is it so damp in here?” faster than you can say ciao. It just works. Also, one time I tried to make this while balancing a phone call about car insurance - didn’t burn a thing, so it’s pretty forgiving!
Why I Keep Making This Soup (A.K.A. Why You'll Love It)
I make this when anyone in the house even hints at being under the weather, or if I just want to feel like I'm living in a rustic Italian cottage instead of a semi-detached. My kids go nuts for the pillowy gnocchi (I used to have to fight them off with a wooden spoon – they’d eat it all before dinner, no kidding). Also, I love that it’s flexible; once I made it after forgetting to buy carrots, and it was still delicious. Plus, if I'm honest, it makes the house smell like an Italian grandma’s kitchen, which is a pretty neat party trick. Sometimes it frustrates me when I can’t find fresh herbs, but hey, dried works in a pinch.
What You'll Need (A.K.A the Ingredient Parade)
- 2-3 tablespoon olive oil (Use what you’ve got; my grandma insisted on Ligurian but I’ll grab whatever’s on sale)
- 1 large onion (yellow is classic; red will do if that's what's rolling around at the bottom of your fridge)
- 3-4 garlic cloves, minced (I sometimes get lazy and just use the jarred stuff – don't tell Nonna)
- 2 big carrots, peeled and chopped (parsnip sneaks in if I’ve run out, and it’s still good!)
- 2 ribs celery, chopped (sometimes I double this if I need to use up leftovers from holiday celery platters)
- 1 rotisserie or leftover cooked chicken, shredded (raw works too, but you'll just need to simmer longer – more on that soon)
- 2-3 litres chicken stock (homemade is lovely but honestly boxed is fine; Low sodium means you can salt to taste)
- 1 can (398ml/14oz) diced tomatoes (San Marzano if you’re feeling fancy – otherwise, basic is totally OK)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil (Or a handful of fresh if you’ve got it, but don’t stress)
- 2 cups gnocchi (Store-bought saves so much time. I tried making it by hand...once. Never again.)
- Salt and pepper to taste (I realize "to taste" is vague, but trust me, it works better this way)
- A squeeze of lemon juice (optional, but it seriously wakes up the flavors)
- Parmesan cheese, grated (for serving; that stuff in the green can, as controversial as this might be, will do in a pinch!)
- Handful of fresh parsley, chopped (or not, if you’re in a hurry or parsley-less)
How To Throw This Soup Together (Casual Directions)
- Start by heating the olive oil in your biggest pot over medium heat. (I love hearing that first sizzle; it's like the soup is already starting to comfort you.)
- Throw in the onion, carrots, and celery. Sauté until everything’s a bit soft and smells irresistible—maybe 6 to 8 minutes? If you get distracted, don’t panic, just turn down the heat and carry on.
- Add garlic. Stir 1-2 minutes. This is where I start to worry it’ll burn, so just keep it moving around.
- Now, toss in your shredded chicken. If using raw, let it brown a few minutes; if cooked, just a quick stir to mingle flavors.
- Pour in chicken stock and tomatoes. It’ll look super watery; don’t freak out, it thickens as it simmers. Add dried herbs now (or wait for fresh at the end, but dried is fine – honestly, I usually forget till later anyway).
- Bring the whole thing to a happy boil, then turn down to a simmer. Cover but leave a crack open (to let some magic out, my mom said—still not sure what that means but I do it anyway). Simmer 20–40 minutes depending on how much chicken flavor you want (or how much time you have before everyone starts asking 'is dinner ready yet?').
- Toss in gnocchi. (I usually taste one early—maybe two. It’s research, not snacking.) Let it all bubble another 3–5 minutes; you just want them cooked through and nice and fluffy.
- Squeeze in lemon if you like things zippy. Salt and pepper to taste (again, this is when I usually remember I forgot to add them before).
- Serve steaming, with piles of Parmesan, and scatter parsley if you’ve got it. If you’re me, this is also when you remember the bread is still in the toaster (oops).
Notes—What I’ve Learned By Messing Up (More Than Once!)
- Don’t let the garlic get too dark; that bitter taste lingers. I’ve done it—lesson learned.
- Soup thickens up a lot as it sits. If it gets stew-level thick, just add more broth or even a splash of water.
- And don’t skip the lemon unless you really hate citrus—it’s a game changer. Or, you know, forget and add it tomorrow; it’s still good.
If You Want To Shake It Up (Variations I’ve Tried—And Some I Wish I Hadn’t)
- Swap gnocchi for little pasta shapes like ditalini (I once tried orzo—surprisingly tasty), or throw in rice but go easy or it’ll turn the pot into risotto real quick.
- Vegetarian? I just leave out the chicken and add chickpeas, maybe a dash of smoked paprika.
- I once tried using ground turkey. Not bad, but it lacked that rustic chicken soul, y’know?
- I wouldn’t suggest lentils, unless you want “Italian Penicillin-ish,” which, well, you might not.
- Drop in a Parm rind for extra flavor if you’ve hoarded them like I do.
What You’ll Need (Or Not), Tool-Wise
- Big ol’ soup pot (Dutch oven is awesome, but my old beat-up stockpot works fine, too)
- Wooden spoon or whatever you stir soup with—once used a salad fork (don’t recommend, but hey, it worked)
- Some sort of ladle (Or just a mug in a pinch. Not glamorous, but desperate times...)
Soup Storage (Lasts Longer than My Willpower)
If you manage to have leftovers (though, seriously, I don’t know how you’d pull that off), stick them in an airtight container in the fridge. Supposedly it's good for up to three days—but in my house, it’s usually gone within 24 hours. You can freeze it, too; gnocchi gets a bit soft after thawing but still tastes fine (just don’t expect restaurant perfection).
How I Serve It (and Fight Off Soup Thieves)
Honestly, we eat this soup piled high with Parmesan and a hunk of crusty bread for dipping. Sometimes, if I’m feeling fancy, I’ll float a swirl of olive oil on top, or even cram in a handful of baby spinach for bonus greens. My uncle claims it should always be eaten in your pajamas. That’s family tradition, apparently!
Pro Tips (Learned the Hard Way)
- Don’t rush the simmer—one time I cranked up the heat to save time, and the chicken turned weirdly tough. Never again.
- If using store-bought stock, do yourself a favor and taste as you go; some brands are way saltier than others (ask me how I know...).
- If your gnocchi starts falling apart, it probably boiled too long—so toss 'em in near the end, not the beginning like I once did.
FAQ (Or, Stuff People Actually Ask Me)
- Can you make this in a slow cooker?
Sure thing! Just chuck everything except the gnocchi in. Cook on low for 4-6 hours, then stir in the gnocchi at the end. Maybe check your seasonings after a few hours—I once forgot salt entirely. - Do I have to use tomatoes?
Nah. I skip them sometimes; you’ll just end up with a lighter, brothier soup. Still good. - Will this help my cold?
I mean, it doesn’t come with a doctor’s note, but it makes me feel better every time. That's as close as I get to medical advice! - Is it gluten-free?
It can be, if you use gluten-free gnocchi or pasta (there's so many options these days, it's wild). - What’s with the name?
It’s just a family joke—a riff on “Jewish Penicillin,” meaning chicken soup cures all ails. Honestly, when you’re sick, a bowl helps, even if it’s just by making you feel cozy. - Soup for breakfast?
I won’t judge. Actually, it’s great on a cold morning. Try it, you might surprised yourself!
Anyway, that’s my version. Make it, tweak it, mess it up a little—it always comes out edible. Unless you forget the pot on the stove and wander off. (Learned that one too.)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 2 boneless skinless chicken breasts
- 6 cups chicken broth
- 1 cup ditalini or small pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup fresh spinach leaves
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving
Instructions
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1In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5–6 minutes until softened.
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2Add minced garlic, oregano, and thyme. Cook for 1 minute until fragrant.
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3Place chicken breasts in the pot and pour in the chicken broth. Bring to a boil, then lower the heat and simmer, covered, for 20–25 minutes or until the chicken is cooked through.
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4Remove chicken breasts, shred with two forks, and return the meat to the pot. Stir in the pasta and simmer for another 10 minutes until the pasta is al dente.
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5Add spinach leaves and cook for 2–3 minutes until wilted. Season soup with salt and black pepper to taste.
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6Ladle soup into bowls and garnish with fresh parsley and grated Parmesan cheese before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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