Italian Penicillin Soup With Chicken: A Restorative Recipe

This comforting brothy Italian Penicillin Soup With Chicken is made with tender chicken thighs, pastina, and root vegetables and ready in 60 minutes. The rich golden broth bubbles around tiny star-shaped pasta until perfectly thick and savory. I always keep these basic ingredients stocked for cold winter nights.

Why This Classic Works

I used to rely on canned chicken noodle soup when feeling under the weather. Making this traditional pastina version showed me how much better homemade broth tastes with minimal effort.

The real secret is cooking the tiny pasta directly in the chicken broth. It thickens the liquid naturally and absorbs all that savory flavor from the vegetables.

Italian Penicillin Soup With Chicken Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, finely diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 pound boneless skinless chicken thighs
• 8 cups low-sodium chicken broth
• 1 cup pastina pasta
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

How To Make Italian Penicillin Soup With Chicken

1. Sauté the Vegetables: Heat olive oil in a large pot over medium heat, then cook the onion, carrots, and celery for 5 minutes until soft.
2. Cook the Aromatics: Add the minced garlic and cook for 1 minute until fragrant.
3. Simmer the Chicken: Pour in the chicken broth, add the chicken thighs, salt, and pepper, then simmer uncovered for 25 minutes until the chicken is cooked through.
4. Shred the Meat: Remove the chicken thighs from the pot, shred them using two forks, and return the meat to the broth.
5. Cook the Pastina: Stir in the pastina pasta and boil gently for 6 to 8 minutes until the pasta is tender.
6. Finish and Garnish: Remove from heat, stir in the fresh parsley and Parmesan cheese, then serve hot.

Recipe Tips

• Watch the pasta: Pastina absorbs liquid quickly, so serve the soup immediately after cooking to prevent it from turning mushy.
• Use dark meat: Chicken thighs remain tender and provide a richer flavor than breasts during the simmering process.
• Grate your own cheese: Pre-grated Parmesan contains anti-caking agents that will not melt smoothly into the hot broth.

What To Serve With Italian Penicillin Soup

Serve this restorative bowl with thick slices of crusty sourdough bread to soak up the golden broth. A crisp green salad dressed with a sharp lemon vinaigrette balances the rich savory flavors perfectly.

How To Store

Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb the broth as it sits, so add a splash of water or extra chicken stock when reheating on the stove. I do not recommend freezing this soup once the pasta is added.

FAQs

• Can I use a different type of pasta? Yes, any small pasta shape like orzo, ditalini, or stelline works well if you cannot find pastina.
• Should I cook the pasta separately? Cooking the pasta directly in the broth builds better flavor and creates a thicker, more comforting texture.
• Can I use leftover rotisserie chicken? Absolutely. Just simmer the broth and vegetables, then add the shredded cooked chicken along with the pastina at the end.

Nutrition

• Calories: 320 kcal
• Total Fat: 11 g
• Saturated Fat: 3 g
• Cholesterol: 85 mg
• Sodium: 890 mg
• Total Carbohydrate: 28 g
• Protein: 25 g

Italian Penicillin Soup With Chicken

Recipe by Paula

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Italian Penicillin Soup With Chicken features comforting brothy textures, tender shredded chicken thighs, tiny pastina, and fresh vegetables ready in 60 minutes. Perfect for a cozy weeknight dinner or when you need a soothing, restorative bowl of classic homemade comfort.

Ingredients

• 1 tablespoon olive oil

• 1 yellow onion, finely diced

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 pound boneless skinless chicken thighs

• 8 cups low-sodium chicken broth

• 1 cup pastina pasta

• 1/4 cup fresh parsley, chopped

• 1/4 cup grated Parmesan cheese

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

Directions

• 1. Sauté the Vegetables: Heat olive oil in a large pot over medium heat, then cook the onion, carrots, and celery for 5 minutes until soft.
• 2. Cook the Aromatics: Add the minced garlic and cook for 1 minute until fragrant.
• 3. Simmer the Chicken: Pour in the chicken broth, add the chicken thighs, salt, and pepper, then simmer uncovered for 25 minutes until the chicken is cooked through.
• 4. Shred the Meat: Remove the chicken thighs from the pot, shred them using two forks, and return the meat to the broth.
• 5. Cook the Pastina: Stir in the pastina pasta and boil gently for 6 to 8 minutes until the pasta is tender.
• 6. Finish and Garnish: Remove from heat, stir in the fresh parsley and Parmesan cheese, then serve hot.