Italian Penicillin Soup
Italian Penicillin Soup is light, soothing, and nourishing.Clear chicken broth and pastina comfort the body.Simple ingredients create deep warmth and care.A timeless remedy passed down through generations.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, halved
- 1 carrot, halved
- 1 celery stalk, halved
- 1 lb (450 g) chicken (bone-in preferred)c
- 6 cups water or chicken broth
- ½ cup pastina or small pasta
- Salt and black pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion, carrot, and celery; sauté lightly.
- Add chicken and pour in water or broth.
- Simmer gently for 25 minutes until chicken is tender.
- Remove chicken, shred it, and discard vegetables if desired.
- Return chicken to the pot and add pastina.
- Cook until pasta is soft.
- Garnish with parsley or Parmesan and serve warm.
Notes
- Bone-in chicken gives the best flavour.
- Pastina cooks quickly—watch closely.
- Soup thickens as it sits.
- Parmesan adds richness if desired.
- Best enjoyed hot and fresh.