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Italian Chicken and Pastina Soup (Penicillin Soup)

A close-up of a white bowl filled with steaming Italian penicillin soup, featuring shredded chicken, carrots, and pasta.
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A simple, soothing Italian soup featuring chicken, vegetables, lemon, and small pasta, perfect for comfort or when you feel unwell.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 cup cooked, shredded chicken breast
  • 1/2 cup pastina pasta
  • 1/4 cup fresh lemon juice
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. 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, then reduce heat and simmer for 15 minutes, or until vegetables are tender.
  5. Stir in the shredded chicken, pastina pasta, and dried oregano. Cook according to the pasta package directions, usually 6 to 8 minutes, until the pasta is al dente.
  6. Remove the pot from the heat. Stir in the fresh lemon juice.
  7. Season the soup with salt and pepper to your preference.
  8. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

  • For a richer flavor, use high-quality chicken broth.
  • If you prefer a thicker soup, you can blend about one cup of the cooked vegetables and broth mixture before adding the pasta, then return it to the pot.
  • To make this vegetarian, substitute the chicken broth with vegetable broth and omit the chicken, adding 1 cup of white beans or lentils for protein.

Nutrition

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