Italian Penicillin Soup
Tender chicken creates a hearty and flavorful foundation.Carrots, celery, and onion add natural sweetness and texture.Tiny pastina pasta makes the soup especially comforting and satisfying.Italian herbs provide warmth and aromatic flavor.Parmesan adds a delicious savory, nutty finish.Serve this cozy soup hot for a nourishing family meal.
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 pound boneless, skinless chicken breasts or thighs
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- 1 bay leaf
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 1 cup pastina or other tiny pasta
- 2 tablespoons fresh parsley, chopped
For Serving
- Extra Parmesan cheese
- Fresh parsley
- Freshly cracked black pepper
- Lemon wedges, optional
Instructions
Sauté the Vegetables
- Heat olive oil in a large soup pot or Dutch oven over medium heat.Add the diced onion, carrots, and celery. Cook for approximately 5–7 minutes, stirring occasionally, until the vegetables begin to soften.Add the minced garlic and cook for another 30 seconds.
Add the Broth and Chicken
- Pour the chicken broth into the pot.Add the chicken breasts or thighs, Italian seasoning, oregano, bay leaf, black pepper, and salt.Stir gently to combine.
Simmer the Chicken
- Bring the soup to a gentle boil, then reduce the heat to low.Cover partially and simmer for approximately 20–25 minutes, or until the chicken is fully cooked and tender.
Remove and Shred the Chicken
- Carefully remove the cooked chicken from the pot and place it on a plate.Allow it to cool slightly, then shred it using two forks.Return the shredded chicken to the soup.
Add the Pastina
- Bring the soup back to a gentle simmer.Add the pastina and cook according to the package directions, usually approximately 5–8 minutes, until tender.Stir occasionally so the pasta doesn't stick together
Add Parmesan
- Reduce the heat to low.Stir in the freshly grated Parmesan cheese until it melts into the hot broth.The Parmesan gives the soup a richer, more savory flavor.
Finish the Soup
- Remove the bay leaf.Stir in fresh parsley and, if desired, a tablespoon of fresh lemon juice to brighten the flavors.Taste and adjust the salt and pepper.
Serve
- Ladle the hot soup into bowls.Finish each serving with extra Parmesan, fresh parsley, and freshly cracked black pepper.Serve immediately with crusty Italian bread.
Notes
- Pastina cooks quickly, so avoid overcooking it.
- Chicken thighs provide a richer flavor, while chicken breast creates a leaner soup.
- Use a good-quality chicken broth for the best flavor.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Remove the bay leaf before serving.
- The pasta will continue absorbing broth as the soup sits.
- Add extra broth when reheating if the soup becomes too thick.
- Fresh lemon juice is optional but adds a pleasant brightness.