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Classic Italian Penicillin Soup with Chicken and Pastina

A steaming white bowl filled with golden penicillin soup, featuring shredded chicken and small ring pasta.
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Make this comforting Italian-style chicken soup, often called Penicillin Soup, perfect for sick days or cold weather. It features tender chicken, vegetables, and small pastina pasta in a light, herbaceous broth.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken breast
  • 1/2 cup pastina pasta (or small soup pasta)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, 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 the heat to a simmer.
  5. Stir in the dried oregano and dried basil. Let the broth simmer for 10 minutes to allow the flavors to meld.
  6. Add the shredded cooked chicken and the pastina pasta to the pot. Cook according to the pasta package directions, usually 6 to 8 minutes, until the pasta is tender.
  7. Remove the pot from the heat. Stir in the fresh lemon juice and chopped parsley.
  8. Taste the soup and add salt and pepper as needed.
  9. Serve hot.

Notes

  • You can use rotisserie chicken for quick preparation.
  • For a richer flavor, use homemade chicken stock instead of store-bought broth.
  • Add a pinch of red pepper flakes when sautéing the vegetables for a slight warmth.

Nutrition

Find it online: https://whiskdaily.com/penicillin-soup-recipe-classic-italian-chicken/