Chicken Pastina Soup (Italian Penicillin Soup)

Name: Chicken Pastina Soup (Italian Penicillin Soup)
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large yellow (diced); 3 celery stalks (diced); 3 carrots (peeled, cut into rounds); 4 cloves garlic (minced); 8 cups chicken broth (low sodium, see note); 1 teaspoons kosher salt (plus more to taste); 1 teaspoon Italian seasoning; 1/4 teaspoon coarse ground pepper; 1 cup pastina pasta; 1 cup cooked chicken (finely shredded {you could use rotisserie or leftover cooked chicken}); 1 tablespoon fresh squeezed lemon juice; Fresh parsley and parmesan cheese for serving (optional)

This Chicken Pastina Soup is the Italian comfort food nonnas have been making for generations, often nicknamed "penicillin soup" for how soothing it is when someone's under the weather. Tiny pastina pasta and tender shredded chicken simmer together in a savory broth with sweet, soft vegetables, then get finished with a bright squeeze of lemon. It comes together in under 45 minutes with simple ingredients you probably already have on hand.

Prep30 min
Cook12 min
Total42 min
Makes4 servings
Calories344

Ingredients

4 servings

2 tablespoons olive oil
1 large yellow (diced)
3 celery stalks (diced)
3 carrots (peeled, cut into rounds)
4 cloves garlic (minced)
8 cups chicken broth (low sodium, see note)
1 teaspoons kosher salt (plus more to taste)
1 teaspoon Italian seasoning
1/4 teaspoon coarse ground pepper
1 cup pastina pasta
1 cup cooked chicken (finely shredded {you could use rotisserie or leftover cooked chicken})
1 tablespoon fresh squeezed lemon juice
Fresh parsley and parmesan cheese for serving (optional)

Method

1
In a large soup pot heat the olive oil over medium-high heat. Add the onion, celery, and carrots and cook until the veggies are tender, about 6-8 minutes.
2
Reduce the heat to medium and add the garlic. Sauté for an extra minute and pour in the broth. Add the salt, Italian seasoning, and pepper.
3
Bring to a boil then add the pasta and chicken.
4
Cook until the pasta is tender, about 7-10 minutes.
5
Remove from the heat and add the lemon juice. Give it a nice stir and enjoy hot with a crusty piece of bread and garnished with parsley and parmesan, if desired.
6
Give it a nice stir and enjoy hot with a crusty piece of bread and garnished with parsley and parmesan, if desired.

Notes

Broth matters: Use low sodium chicken broth so you can control the salt yourself, and if you don't have low sodium on hand, wait to add salt until you've tasted the finished soup. Adjust for table salt: If you're using regular table or sea salt instead of kosher, use half the amount called for. Leftovers thicken up: The pastina keeps absorbing broth as it sits, so the soup will look less brothy the next day. For the best texture, pull the soup off the heat while the pasta still has a little firmness left. Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Make it creamy: Stir in about a quarter cup of heavy cream at the end for a richer, silkier broth.