The Nonnas Secret Italian Penicillin Soup Recipe

Instructions:

1. Brown the chicken bones/meat briefly at 400°F (200°C) for 20 minutes for deeper flavour (optional step).
2. Place bones/meat, carrots, celery, onion, garlic, bay leaves, parsley stems, and peppercorns into a large stockpot. Cover with cold water.
3. Bring slowly to a simmer over medium heat. Skim any foam/scum that rises during the first 30 minutes. Cover partially and simmer gently for at least 1 hour (1.5 hours is better).
4. Remove all solids. Strain the broth through a fine-mesh sieve into a clean pot. Taste and adjust salt. You should have about 8 cups of rich broth remaining.
5. To make the dumplings: In a bowl, combine the semolina flour and salt. Make a well and add the egg and 2 tablespoons of liquid. Mix until shaggy, then knead briefly (2-3 minutes) until smooth.
6. Wrap the dough tightly and let it rest on the counter for 15 minutes.
7. Divide the dough into four pieces. Roll each piece out very thinly (about 1/8 inch thick). Cut the sheets into tiny squares or ribbons (gnocchetti size). Dust lightly with flour and set aside on a parchment-lined baking sheet.
8. Bring the strained broth back to a gentle simmer. Carefully drop the fresh dumplings into the simmering broth.
9. Simmer until the dumplings float to the surface and cook for another 2-3 minutes until tender but slightly chewy.
10. Turn off the heat. Stir in the fresh parsley and the lemon zest. Add the fresh lemon juice just before serving. Serve immediately, optionally with grated Parmigiano-Reggiano cheese.