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Italian Penicillin Soup with Chicken and Pastina

Close-up of a white bowl filled with penicillin soup, featuring small pasta pearls, shredded chicken, and topped with parsley and Parmesan.
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Make this comforting Italian-style soup featuring chicken, lemon, garlic, and small pasta. It is a simple, restorative meal perfect for when you need something soothing.

Ingredients

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  • 6 cups chicken broth
  • 2 cups cooked, shredded chicken
  • 1/2 cup pastina or other tiny pasta
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
  2. Pour in the chicken broth and bring the mixture to a simmer.
  3. Add the pastina to the simmering broth. Cook according to the pasta package directions, usually about 5 to 7 minutes, until al dente.
  4. Stir in the shredded cooked chicken and heat through for about 2 minutes.
  5. Remove the pot from the heat. Stir in the fresh lemon juice and the grated Parmesan cheese until melted.
  6. Season the soup with salt and pepper to your taste.
  7. Ladle the soup into bowls. Garnish each serving with extra Parmesan cheese and fresh chopped parsley.

Notes

  • For extra flavor, you can sauté 1/2 cup of finely diced carrots and celery with the garlic before adding the broth.
  • Use high-quality, low-sodium chicken broth for the best flavor base.
  • This soup tastes best when served immediately while hot.

Nutrition

Find it online: https://savoryskies.com/penicillin-soup-italian-comfort-recipe/