This soothing, golden Easy Homemade Italian Chicken Penicillin Pastina Star Soup is made with tender shredded chicken, tiny star pasta, and aromatic vegetables, and is ready in under 40 minutes. The rich, savory broth swells the little stars perfectly, creating a warming bowl that instantly soothes the soul. I make this every single time someone in my house starts sniffling.
Why This Classic Works
I used to think this soup was just for kids, but I quickly learned it is the ultimate comfort food for everyone. The magic lies in the starch from the pastina slightly thickening the broth, making it silky and substantial without being heavy.
One mistake I made early on was cooking the pasta way ahead of time. The tiny stars act like sponges and will drink up all your precious broth if left sitting, so timing is absolutely key here.
Italian Chicken Penicillin Pastina Star Soup Ingredients
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 2 medium carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 6 cups chicken bone broth or high-quality stock
- 1 parmesan cheese rind (optional but recommended)
- 1 cup dry pastina (stelline or little stars)
- 2 cups cooked chicken breast, shredded (rotisserie works well)
- Salt and fresh cracked black pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese, for serving
How To Make Italian Chicken Penicillin Pastina Star Soup
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for about 5-7 minutes until they are softened and fragrant but not browned.
- Simmer Broth: Pour in the chicken broth and add the parmesan rind if using. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 10 minutes to marry the flavors.
- Cook Pasta: Stir in the pastina and the shredded chicken. Simmer for 6-8 minutes, or until the pasta is tender to the bite (check package directions as brands vary).
- Season and Serve: Remove the parmesan rind. Season with salt and pepper to taste, then ladle into bowls and top immediately with fresh parsley and plenty of grated cheese.
Recipe Tips
- Watch the liquid: Pastina is thirsty and will continue to absorb broth even after cooking; keep extra hot broth handy if you need to loosen it up before serving.
- Chop veggies small: Since the pasta stars are tiny, you want your carrots and celery diced very small so every spoonful has a consistent texture.
- Use bone broth: For the true “penicillin” effect, use a nutrient-rich bone broth which adds body and healing properties that watery stock lacks.
What To Serve With Italian Chicken Pastina
This soup is a meal on its own, but it pairs beautifully with a slice of crusty Italian bread for dipping. A simple green salad with a sharp vinaigrette also helps cut through the savory richness of the broth.
How To Store
Leftover pastina will turn into a thick risotto-like mixture as it sits in the fridge. Store it in an airtight container for up to 3 days, and be prepared to add a splash of water or broth when reheating to bring it back to a soup consistency.
FAQs
- Can I use a different pasta shape?
Yes, if you cannot find stars, any small soup pasta like acini di pepe, orzo, or ditalini works well. Just adjust the cooking time according to the package instructions. - Can I add an egg to this?
Absolutely, adding a beaten egg at the end creates a “pastina stracciatella” or egg drop soup. Whisk the egg into the simmering broth just before turning off the heat for extra protein. - Is this soup gluten-free?
It can be if you use gluten-free small pasta or broken gluten-free spaghetti. Ensure your chicken broth is also certified gluten-free.
Nutrition
- Calories: 280
- Total Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 45mg
- Sodium: 850mg
- Total Carbohydrate: 32g
- Protein: 22g
Try More Recipes:
- Rustic Italian Sausage White Bean Kale Soup Recipe
- Sweet Italian Sausage Cheese Tortellini Soup Recipe
- Italian Chicken Soup Recipe
Easy Homemade Italian Chicken Penicillin Pastina Star Soup
4
servings10
minutes25
minutes35
minutesEasy Homemade Italian Chicken Penicillin Pastina Star Soup combines soft star-shaped pasta, tender veggies, and shredded chicken in a 40-minute healing bowl. This comforting dish uses simple pantry ingredients to cure any winter blues. It is the perfect cozy meal for sick days or chilly nights.
Ingredients
1 tbsp olive oil
1 small yellow onion, finely diced
2 medium carrots, peeled and finely diced
2 celery stalks, finely diced
6 cups chicken bone broth or high-quality stock
1 parmesan cheese rind (optional but recommended)
1 cup dry pastina (stelline or little stars)
2 cups cooked chicken breast, shredded (rotisserie works well)
Salt and fresh cracked black pepper to taste
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese, for serving
Directions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for about 5-7 minutes until they are softened and fragrant but not browned.
- Simmer Broth: Pour in the chicken broth and add the parmesan rind if using. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 10 minutes to marry the flavors.
- Cook Pasta: Stir in the pastina and the shredded chicken. Simmer for 6-8 minutes, or until the pasta is tender to the bite (check package directions as brands vary).
- Season and Serve: Remove the parmesan rind. Season with salt and pepper to taste, then ladle into bowls and top immediately with fresh parsley and plenty of grated cheese.
