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Italian Penicillin Soup (Chicken Pastina Comfort Soup)

A close-up of a warm bowl of penicillin soup featuring shredded chicken, Israeli couscous, carrots, and fresh parsley garnish.
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This Italian Penicillin Soup, also known as Chicken Pastina Soup, is the ultimate comfort food for when you need a warm, nourishing meal. It is simple to make and brings deep, soothing flavor, perfect for sick days or chilly evenings.

Ingredients

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  • 6 cups high-quality chicken broth
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup cooked, shredded chicken breast
  • 1/2 cup pastina pasta (or other small pasta like orzo)
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and black pepper to taste
  • 1 large egg, lightly beaten (optional, for thickening)
  • 1 tablespoon fresh lemon juice
  • Grated Parmigiano-Reggiano, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables soften, about 5 to 7 minutes.
  2. Add the minced garlic, dried oregano, and dried basil to the pot. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth and bring the mixture to a simmer. Cook for 10 minutes, allowing the vegetables to become tender.
  4. Stir in the shredded cooked chicken and the pastina pasta. Cook according to the pasta package directions, usually about 6 to 8 minutes, until the pasta is al dente. Season with salt and pepper.
  5. If you are using the optional egg for a richer broth, temper the egg first: Slowly whisk about 1/2 cup of the hot soup broth into the beaten egg in a separate bowl. Then, slowly pour the egg mixture back into the soup pot while stirring constantly to prevent scrambling. Heat gently for 1 minute; do not boil.
  6. Remove the soup from the heat. Stir in the fresh lemon juice and chopped parsley.
  7. Ladle the soup into bowls and serve immediately with grated Parmigiano-Reggiano on top.

Notes

  • You can use store-bought rotisserie chicken to save time when making this easy sick day meal.
  • For a richer broth, use homemade chicken bone broth.
  • If you prefer a vegan version, substitute vegetable broth and use white beans or shredded mushrooms instead of chicken.

Nutrition

Find it online: https://miameal.com/penicillin-soup-italian-chicken-pastina-comfort-soup/