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Italian Penicillin Soup (Comforting Chicken Pastina)

Close-up of a white bowl filled with Italian penicillin soup featuring shredded chicken, orzo pasta, carrots, and fresh parsley.
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Make this classic Italian chicken pastina soup, often called ‘Italian Penicillin,’ for a simple, comforting meal when you need warmth or are feeling under the weather. It uses easy ingredients for a quick, healing bowl.

Ingredients

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  • 6 cups chicken broth
  • 2 cups cooked, shredded chicken
  • 1/2 cup pastina (small pasta)
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 lemon, juiced
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the diced carrots and celery. Cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic, oregano, and thyme. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth. Bring the mixture to a boil.
  5. Add the pastina to the boiling broth. Cook according to package directions, usually 6 to 8 minutes, until al dente.
  6. Stir in the shredded cooked chicken. Heat through for 2 minutes.
  7. Remove the pot from the heat. Stir in the fresh lemon juice.
  8. Season the soup with salt and pepper to your preference.
  9. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

  • For a vegetarian version, substitute vegetable broth for chicken broth and omit the chicken, adding extra vegetables like zucchini or spinach.
  • You can use store-bought rotisserie chicken to speed up the process.
  • If you do not have pastina, you can substitute with small egg noodles or orzo pasta.

Nutrition

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