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Italian Penicillin Soup (Chicken Pastina)

A comforting bowl of Italian penicillin soup, featuring shredded chicken, pasta noodles, diced carrots, and fresh parsley.
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A comforting chicken and pastina soup, perfect for sick days or cozy nights. This recipe is easy to make and freezes well.

Ingredients

Scale
  • 8 cups chicken broth
  • 2 boneless, skinless chicken breasts
  • 1 cup acini di pepe pasta
  • 1/2 cup finely chopped carrots
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped carrots, celery, and onion. Cook until softened, about 5-7 minutes.
  2. Add minced garlic, oregano, and basil. Cook for 1 minute more until fragrant.
  3. Pour in chicken broth. Add chicken breasts, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until chicken is cooked through.
  4. Remove chicken breasts from the pot. Shred the chicken using two forks, then return it to the pot.
  5. Bring the soup back to a gentle boil. Add acini di pepe pasta and cook according to package directions, usually 7-10 minutes, until al dente.
  6. Taste and adjust seasoning with salt and pepper if needed.
  7. Ladle soup into bowls and garnish with fresh parsley.

Notes

  • For a homestyle look, ensure your vegetables are finely chopped.
  • This soup freezes well. Let it cool completely before transferring to airtight containers. Reheat gently on the stovetop.
  • You can use other small pasta shapes like orzo or ditalini if acini di pepe is unavailable.

Nutrition

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