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Authentic Italian Penicillin Soup (Chicken and Pastina)

Close-up of a warm bowl of italian penicillin soup featuring shredded chicken, carrots, acini di pepe pasta, and grated Parmesan.
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A soothing, classic Italian soup featuring chicken, vegetables, and small pasta, perfect for comfort or recovery.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 cup cooked, shredded chicken breast
  • 1/2 cup small pasta (pastina or ditalini)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and black pepper to taste
  • 1/4 cup fresh lemon juice
  • Grated Parmesan cheese, for serving
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Pour in the chicken broth, oregano, and basil. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, or until vegetables are tender.
  5. Stir in the cooked, shredded chicken and the small pasta. Cook according to the pasta package directions, usually 6 to 10 minutes, until the pasta is al dente.
  6. Remove the pot from the heat. Stir in the fresh lemon juice. Season with salt and pepper to your taste.
  7. Ladle the soup into bowls. Top each serving with grated Parmesan cheese and fresh parsley before serving.

Notes

  • For a richer broth, use homemade chicken stock instead of store-bought broth.
  • If you are preparing this for meal planning, cook the pasta separately and add it just before reheating to prevent it from absorbing too much liquid.
  • This soup pairs well with crusty bread for dipping. Consider this a great option if you are looking at meal planning for simple, nourishing meals.

Nutrition

Find it online: https://www.unfoldrecipes.com/italian-penicillin-soup-recipe/