Oh, there’s just nothing like a steaming bowl of soup when you’re feeling a bit under the weather, is there? Especially when those chilly nights roll in or a sniffle starts to creep up. That’s exactly how I discovered this incredible Penicillin Soup! It’s basically a souped-up chicken noodle, but with this amazing ginger and garlic kick that just makes you feel so much better. It has these lovely Asian-inspired flavors, and honestly, it’s become my go-to comfort food. I remember one particularly rough winter, I was feeling absolutely awful, and my neighbor popped over with a thermos of this. It was a lifesaver – that warmth and zing just worked wonders!
Why You’ll Love This Penicillin Soup
This Penicillin Soup recipe is a winner for so many reasons:
- Soothing & Comforting: It’s the perfect balm for a cold day or a sore throat.
- Bursting with Flavor: That punch of ginger and garlic is simply amazing!
- Super Easy: You can whip this up in about an hour, mostly hands-off simmering.
- Good For You: Packed with ingredients that make you feel great.
Ingredients for Your Penicillin Soup
Okay, let’s talk about what you’ll need to make this magical Penicillin Soup! It’s pretty straightforward, mostly pantry staples with a few fresh stars that make all the difference.
For the Soup:
- 1 tablespoon sesame oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion, chopped
- 3 cloves garlic, minced (don’t be shy!)
- 1 tablespoon fresh ginger, grated (this is key!)
- 8 cups chicken broth (good quality makes a difference!)
- 1 cup egg noodles
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon black pepper, or more to taste
Optional Garnishes:
- 2 scallions, thinly sliced
- 1 tablespoon fresh cilantro, chopped
Equipment Needed for Penicillin Soup
You don’t need a fancy chef’s kitchen for this Penicillin Soup! Just a few trusty basics will get you there:
- A nice, big pot for simmering all that goodness.
- A cutting board and a sharp knife for chopping your veggies and chicken.
Step-by-Step Guide to Making Penicillin Soup
Alright, let’s get this Penicillin Soup on the go! It’s really simple, I promise. Just follow along, and you’ll have a bowl of pure comfort ready in no time. This recipe is a bit like the teriyaki chicken avocado rice bowl in that it’s quick and easy, perfect for a weeknight!
Sautéing Aromatics for Penicillin Soup
First things first, grab your big pot and put it over medium-high heat. Add that lovely sesame oil – it gives such a great flavor base. Once it’s warm, toss in your chicken pieces. You want to get them nicely browned on all sides; this adds so much depth! Don’t crowd the pan, or they’ll steam instead of brown. Once they look good, just scoop them out and set them aside for later. Now, toss your chopped onion into that same pot. Let it soften up and get a little translucent, probably about 5 minutes. That’s your cue to throw in the garlic and ginger. Stir them around for just about a minute until they smell absolutely amazing – seriously, this is where the magic starts!
Simmering the Penicillin Soup Base
Now for the easy part: pour in all that glorious chicken broth. Give it a good scrape at the bottom of the pot to get all those tasty browned bits up. Bring the whole thing to a rolling boil, just to wake everything up. Once it’s bubbling, you can pop that browned chicken back into the pot. Let it all hang out together for a minute.
Cooking Noodles and Finishing the Penicillin Soup
Time for the comfort carbs! Add your egg noodles right into the pot. Don’t forget the salt and pepper, too. Give it another little stir. Now, turn the heat down so it’s just simmering gently. Let it cook for about 10 to 15 minutes, or until those noodles are perfectly tender and the chicken is cooked all the way through and really tender. I like to give it a little taste test here, maybe add a pinch more salt if it needs it. You can even peek at this other chicken noodle recipe for technique tips!
Serving Your Penicillin Soup
And that’s pretty much it! Ladle this beautiful Penicillin Soup into your favorite bowls. I absolutely love adding some thinly sliced scallions and a sprinkle of fresh cilantro on top. It just adds a pop of color and freshness that makes everything sing.
Tips for the Best Penicillin Soup
Want to make your Penicillin Soup absolutely sing? It’s all about a few little tricks I’ve picked up! First off, don’t even *think* about skimping on the fresh ginger and garlic! That’s where the ‘penicillin’ power comes from, and you want that vibrant zing. I always grate my ginger fresh, it makes a world of difference. Also, when you’re browning the chicken, make sure the pot is nice and hot – that searing is important for flavor! You know, it’s a bit like when I make my garlic parmesan chicken pasta; getting that initial sear on the chicken is crucial. And for the broth? Use a good quality one if you can; it’s the backbone of your soup!
Ingredient Notes and Substitutions for Penicillin Soup
Let’s chat about tweaking this Penicillin Soup just for you! About the chicken, I absolutely adore chicken thighs because they stay so juicy and tender, even after simmering. But if you’re not a thigh fan, chicken breast works too! Just be careful not to overcook it, or it can get a little dry. You could even use leftover cooked chicken! For the noodles, egg noodles are classic, but feel free to use rice noodles if you’re going gluten-free, or even some small pasta shapes if that’s what you have on hand. You know, thinking about chicken and noodles reminds me of this amazing chicken wild rice casserole recipe – totally different, but equally comforting!
Nutritional Information for Penicillin Soup
Just a heads-up, the nutrition info for any soup can really vary depending on the brands you use and exact measurements, but here’s a general idea for one generous bowl of my Penicillin Soup:
Calories: About 350
Carbohydrates: Around 30g
Protein: Roughly 35g
Fat: Approximately 10g
This is a good, hearty bowl that’s packed with flavor and goodness!
Frequently Asked Questions About Penicillin Soup
Got questions about my favorite Penicillin Soup? I’ve got answers! It’s so popular that people often ask about making it ahead or what makes it so special. Let’s dive into some common queries. If you’re like me and love a good soup, you might also enjoy my zucchini potato soup recipe!
Can I make Penicillin Soup ahead of time?
Absolutely! This Penicillin Soup is fantastic for meal prep. You can make it a day or two in advance and store it in the fridge. The flavors actually meld even better overnight. Just reheat it gently on the stove when you’re ready to eat.
What makes this soup ‘Penicillin’?
Great question! It’s not actually medicinal, of course! The name comes from the powerful, soothing trio of ginger, garlic, and onion. These ingredients are traditionally known for their comforting properties, especially when you’re feeling a bit run down, giving it that “healing” vibe, much like a comforting dose of penicillin!
Can I freeze Penicillin Soup?
Yes, you can freeze Penicillin Soup, but I’d recommend cooking the noodles separately and adding them when you reheat. Freezing and thawing can sometimes make noodles a bit mushy. The broth, chicken, and veggies freeze beautifully, though!
Share Your Penicillin Soup Experience
I’d absolutely LOVE to hear how your Penicillin Soup turned out! Did you try any fun variations? Please drop a comment below – I read every single one! And if you snap a pic, tag me on social media – seeing your creations makes my day! You can always check out my about page to see what else I’m cooking up!
Penicillin Soup
Ingredients
Equipment
Method
- Heat the sesame oil in a large pot over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
- Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger and cook for 1 minute more until fragrant.
- Pour in the chicken broth and bring to a boil. Return the browned chicken to the pot.
- Add the egg noodles, salt, and pepper. Reduce the heat and simmer for 10-15 minutes, or until the noodles are cooked through and the chicken is tender.
- Ladle the soup into bowls. Garnish with sliced scallions and chopped cilantro, if desired.