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Italian Penicillin Chicken and Pastina Soup

A close-up, overhead view of a bowl of hearty italian penicillin soup with shredded chicken, carrots, and bow-tie pasta.
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A comforting, soothing Italian soup recipe featuring chicken, vegetables, and small pasta, perfect for when you need a restorative meal.

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 chicken broth
  • 1 cup cooked, shredded chicken breast
  • 1/2 cup small pasta (like pastina or ditalini)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 cup fresh lemon juice
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Grated Parmesan cheese, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the diced onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the chicken broth. Add the dried oregano and basil. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender.
  5. Stir in the cooked, shredded chicken and the small pasta. Cook according to the pasta package directions, usually about 5 to 8 minutes, until the pasta is done.
  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. Garnish with fresh parsley and serve immediately with grated Parmesan cheese on the side.

Notes

  • For a richer flavor, use homemade chicken broth.
  • If you do not have cooked chicken, add raw diced chicken breast to the simmering broth and cook until done before adding the pasta.
  • This soup is excellent for meal prep and freezes well without the pasta; add pasta when reheating.

Nutrition

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