Authentic Italian Penicillin Soup (Hearty Chicken & Pastina Comfort Soup)
Make this comforting Italian Penicillin Soup when you need a warm, soothing meal. It features tender chicken, small pastina pasta, vegetables, and bright lemon flavor.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Ingredients
Scale
- 6 cups chicken broth
- 1 cup cooked, shredded chicken breast
- 1/2 cup pastina pasta
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1/2 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- 1/2 lemon, juiced (for finishing)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrot, and celery. Sauté for 5 to 7 minutes until the vegetables soften.
- Add the minced garlic and dried Italian seasoning. Cook for 1 minute until fragrant.
- Pour in the chicken broth. Bring the mixture to a boil.
- Once boiling, add the pastina pasta. Cook according to package directions, usually 6 to 8 minutes, until al dente.
- Stir in the shredded cooked chicken. Heat through for about 2 minutes.
- Remove the pot from the heat. Stir in the fresh parsley and lemon juice.
- Season with salt and pepper to your taste.
- Serve the soup hot.
Notes
- For a richer broth, use homemade chicken stock instead of store-bought broth.
- If you do not have cooked chicken, simmer 1 boneless, skinless chicken breast in the broth until cooked, then shred it and return it to the pot.
- Add a pinch of red pepper flakes with the garlic for a slight warmth.
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 3
- Sodium: 650
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 24
- Cholesterol: 55