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Italian Chicken and Pastina Soup (Penicillin Soup)

A close-up overhead view of a white bowl filled with steaming italian penicillin soup, featuring shredded chicken, small pasta, and fresh parsley.

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Make this simple, restorative Italian chicken soup featuring small pasta and bright lemon. It is a comforting meal perfect for when you feel unwell.

Ingredients

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  • 6 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken breast
  • 1/2 cup small pasta (pastina or acini di pepe)
  • 1 medium carrot, finely diced
  • 1 celery stalk, finely diced
  • 1/2 small yellow onion, finely diced
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 cup fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (optional, for serving)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the diced carrot, celery, and onion. Cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the chicken broth. Bring the mixture to a boil.
  5. Add the pastina, oregano, and thyme. Cook according to the pasta package directions, usually 6 to 8 minutes, until the pasta is tender.
  6. Stir in the shredded cooked chicken and heat through for 2 minutes. Do not boil after adding the chicken.
  7. Remove the pot from the heat. Stir in the fresh lemon juice.
  8. Season the soup with salt and pepper to your taste.
  9. Ladle the soup into bowls. Garnish each serving with fresh chopped parsley and optional grated Parmesan cheese.

Notes

  • For a gluten-free version, substitute the pastina with gluten-free small pasta or use rice instead.
  • You can use store-bought rotisserie chicken to speed up the process.
  • This soup freezes well; omit the lemon juice before freezing and add it fresh when reheating.

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