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The Ultimate Cozy Italian Penicillin Soup (Pastina Soup for When You Need a Hug in a Bowl)

A close-up of a white bowl filled with rich, golden penicillin soup featuring shredded chicken, rice, carrots, and fresh parsley.
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This Italian Penicillin Soup, also known as Chicken Pastina Soup, is the ultimate comfort food. It uses simple, bright ingredients like lemon and garlic to create a deeply soothing broth, perfect as a homemade cold remedy or for any chilly evening.

Ingredients

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  • 6 cups high-quality chicken broth
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 medium carrot, finely diced
  • 1 celery stalk, finely diced
  • 1/2 cup cooked, shredded chicken breast (rotisserie works well)
  • 1/2 cup pastina pasta (or other tiny pasta shape)
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 tablespoons fresh parsley, chopped, for garnish
  • Grated Parmigiano-Reggiano cheese, for serving (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic, diced carrot, and celery. Sauté for 5 to 7 minutes until the vegetables soften slightly.
  2. Pour in the chicken broth and add the dried oregano, salt, and pepper. Bring the mixture to a gentle boil.
  3. Add the pastina pasta to the boiling broth. Cook according to package directions, usually about 6 to 8 minutes, stirring occasionally to prevent sticking.
  4. Stir in the cooked, shredded chicken and cook for 2 more minutes until the chicken is heated through.
  5. Remove the pot from the heat. Stir in the fresh lemon juice immediately. Taste the soup and adjust salt and pepper as needed. The lemon brightens the entire dish.
  6. Ladle the soup into bowls. Garnish each serving with fresh chopped parsley and a sprinkle of grated Parmigiano-Reggiano cheese, if using. Serve this healing soup immediately.

Notes

  • For a richer broth, substitute 2 cups of the chicken broth with high-quality chicken bone broth. This adds depth and extra nourishment.
  • If you do not have cooked chicken, you can simmer 1 small, boneless, skinless chicken breast in the broth until cooked through, then shred it and return it to the pot before adding the pasta.
  • This soup is best eaten fresh, but you can store leftovers in the refrigerator for up to 3 days. Add a splash of water or extra broth when reheating, as the pastina will absorb liquid.

Nutrition

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