Introduction
This comforting Italian chicken pastina soup, often called penicillin soup, is a hug in a bowl, known for its incredible soothing power. Generations of Italian nonnas swear by this recipe to chase away sniffles and bring warmth to the soul. Scientific research suggests that chicken soup may have mild anti-inflammatory effects that can help alleviate cold symptoms. Packed with tender chicken, tiny pasta, and wholesome vegetables, this nourishing broth offers both comfort and a taste of home. It’s truly a remedy for any day.
Table of Contents
Why You’ll Love This Penicillin Soup
This delightful penicillin soup offers so much to love, especially for busy families and beginners in the kitchen.
- Effortless Comfort: It delivers soul-soothing flavors in every spoonful.
- Nutrient-Packed: Loaded with fresh vegetables and lean chicken for a wholesome meal.
- Quick to Prepare: Get a comforting meal on the table in under an hour.
- Highly Customizable: Easily adjust pasta, veggies, and herbs to your family’s liking.
- Perfect Remedy: Ideal for cold days, feeling under the weather, or just needing a warm embrace.
Ingredients
Gather these simple ingredients to create your comforting penicillin soup. Each component plays a vital role in building its rich, healing flavor.
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 large onion, diced small
- 1 large shallot, finely chopped
- 4 stalks celery, diced small
- 1 large yellow bell pepper, diced small
- 4 medium cloves garlic, minced
- 8 cups low-sodium chicken broth, maybe more
- 1 pound carrots, diced small
- 1 parmesan rind, (optional)
- 1 ½ teaspoons kosher salt, more to taste
- ⅓ cup uncooked pastina, tiny pasta, double if you like a lot of pasta
- 2½ -3 cups rotisserie or leftover chicken, shredded or diced
- Grated Parmesan, for serving
- Finely chopped fresh rosemary and/or fresh thyme leaves, for serving
Notes & Substitutions
- Pastina: If you can’t find pastina, traditional alternatives like Acini di pepe, orzo, or stelline work perfectly for this healing soup.
- Pasta Quantity: We use a modest amount of pasta, but feel free to double the quantity if you prefer a heartier, more pasta-filled soup.
- Parmesan Rind: This secret ingredient adds a wonderful depth of umami to your broth. Remember to remove it before blending the soup.
- Herbs: Fresh rosemary and thyme provide the best flavor, but a sprinkle of dried Italian seasoning makes a fine substitute in this nourishing broth.
Equipment
You only need a few basic kitchen tools to make this wonderful chicken pastina soup.
- Large Dutch oven or a sturdy soup pot
- Immersion blender or a regular blender
- Slotted spoon
- Cheese grater
- Optional: A vegetable chopper (like a Vidalia Chop Wizard) can speed up prep.
Instructions
Follow these easy steps to create your delicious and soothing penicillin soup. Making this comforting meal is simpler than you think.
- Sauté Aromatics: Heat the olive oil and butter in a large Dutch oven or soup pot over medium heat. Add the diced onion, shallot, celery, and bell pepper. Stir everything together and cook for 4-5 minutes until the onions become translucent, stirring occasionally. Add the minced garlic, stir well, and cook for another 2 minutes until fragrant.
- Simmer Broth: Pour in the chicken broth, add the diced carrots, the Parmesan rind (if you are using one), and the kosher salt. Bring the mixture to a rolling boil, then reduce the heat to a steady simmer. Cook, uncovered, for 20-25 minutes, or until all the vegetables are tender.
- Prep for Blending: Carefully remove and discard the Parmesan rind from the pot. Using a slotted spoon, scoop out about 2 cups of the cooked diced vegetables and set them aside. These will add texture back into your smooth penicillin soup.
- Purée Soup: Use an immersion blender directly in the pot to purée the remaining broth and vegetable mixture until completely smooth. If you are using a regular blender, allow the soup to cool down slightly first. Remember to remove the center cap from the blender lid and cover it with a clean kitchen towel to allow steam to escape and prevent pressure buildup.
- Cook Pasta: Return the soup to a simmer. Add the uncooked pastina to the smooth broth. Bring the mixture back to a boil, then reduce to a steady simmer. Cook uncovered according to the package directions for your specific pastina. Acini di pepe, for example, typically cooks in about 9 minutes.
- Combine and Rest: Stir in the shredded rotisserie or leftover chicken and the 2 cups of reserved diced vegetables. Stir everything to combine well. Cover the pot and allow the Italian chicken pastina soup to rest for 20 minutes off the heat. This resting period allows the flavors to meld beautifully and the pasta to fully hydrate.
- Season and Serve: Taste the soup and adjust the seasoning as needed, adding more salt if necessary. Ladle the warm soup into bowls. Garnish generously with grated Parmesan cheese, a scatter of finely chopped fresh rosemary and/or fresh thyme leaves, and a few grinds of fresh black pepper. Enjoy your nourishing homemade penicillin soup!
Pro Tips & Troubleshooting
- Pasta Expansion: Pastina swells significantly. If you’re doubling the pasta, consider making a bit more broth or adding extra later.
- Chopping Veggies: For lightning-fast prep, use a vegetable chopper for uniform, small dice. This saves tons of time with your healing chicken soup.
- Parmesan Rind: Always discard the rind before blending. It’s for flavor infusion only!
- Reheating: This penicillin soup might thicken considerably after chilling. Add a splash of extra chicken broth or water when reheating to achieve your desired consistency.
- Blender Safety: When blending hot liquids in a regular blender, never fill it more than halfway. Always vent the lid to prevent a dangerous explosion of hot soup.
- Flavor Enhancements: For a little kick, add a pinch of red pepper flakes with the garlic. A dash of Worcestershire sauce also adds a subtle umami depth to this comforting recipe.
- Raw Chicken: If using raw chicken instead of cooked, sauté diced chicken breast or thighs in the pot before adding the veggies. Remove it before simmering, then add back with the cooked pastina.
Serving, Storage, and Variations
This versatile penicillin soup is perfect for any occasion, whether you need a quick weeknight meal or a comforting remedy.
- Serving Suggestions: Serve your warm soup with a side of crusty Italian bread for dipping, a fresh green side salad, or some warm garlic knots. It’s a complete meal on its own.
- Storage: Store any leftover healing chicken soup in airtight containers in the refrigerator for up to 3-4 days.
- Reheating: Gently warm individual portions on the stovetop over medium-low heat or in the microwave until heated through.
- Freezing: For best results, freeze the soup without the pasta. Cook pastina fresh when you’re ready to serve a thawed portion. It freezes well for up to 3 months.
- Variations:
- Greens: Stir in a handful of fresh spinach or finely chopped kale during the last few minutes of simmering for extra nutrients.
- Protein Swap: Replace chicken with cooked shredded turkey for a different flavor profile.
- Vegetarian Version: Easily make this a vegetarian penicillin soup by using vegetable broth instead of chicken broth and omitting the chicken entirely. You can add white beans or chickpeas for plant-based protein.
Nutrition
This hearty penicillin soup offers wholesome goodness in every serving.
| Nutrient | Amount |
|---|---|
| Calories | 142 kcal |
| Carbohydrates | 14 g |
| Protein | 10 g |
| Fat | 6 g |
| Saturated Fat | 2 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 3 g |
| Trans Fat | 0.05 g |
| Cholesterol | 15 mg |
| Sodium | 471 mg |
| Potassium | 471 mg |
| Fiber | 2 g |
| Sugar | 4 g |
| Vitamin A | 7725 IU |
| Vitamin C | 39 mg |
| Calcium | 41 mg |
| Iron | 1 mg |
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
FAQ
What is pastina?
Pastina is a tiny Italian pasta, the smallest shape available. It often comes in star, pearl, or orzo shapes, perfect for light soups like this penicillin soup.
Can I use other types of pasta?
Yes, you can absolutely use other small pasta shapes. Orzo, stelline, or farfalline are excellent substitutes for pastina in this comforting healing soup.
Can I prepare this soup ahead of time?
You can prepare the broth and vegetables ahead of time. However, it’s best to cook the pastina just before serving or add it separately when reheating the penicillin soup to prevent it from getting too soft.
How can I make this soup vegetarian?
To make this immune-boosting recipe vegetarian, simply swap the chicken broth for vegetable broth and omit the chicken. You can add more veggies or a can of drained cannellini beans for extra substance.
What if the soup is too thick after reheating?
It’s common for pastina soup to thicken as it cools. Just add a splash more chicken or vegetable broth when reheating your penicillin soup until it reaches your preferred consistency.
Conclusion
This Italian Chicken Pastina Soup, truly a Nonna’s penicillin soup, delivers profound comfort and healing in every warm spoonful. Its simple preparation makes it accessible for any home cook, while its nourishing qualities make it a perfect remedy for chilly days or when you need a little pick-me-up. We hope you savor this taste of tradition. Make this soothing penicillin soup your new go-to comfort food and feel the warmth. Share your experience and let us know how much you loved this recipe!
Italian Chicken Pastina Soup (aka Italian Nonna’s Penicillin Soup)
Equipment
- Large Dutch oven or soup pot
- slotted spoon
- Immersion blender (or regular blender)
Ingredients
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 large onion diced small
- 1 large shallot finely chopped
- 4 stalks celery diced small
- 1 large yellow bell pepper diced small
- 4 medium cloves garlic minced
- 8 cups low-sodium chicken broth maybe more
- 1 pound carrots diced small
- 1 parmesan rind optional
- 1.5 teaspoons kosher salt more to taste
- 0.33 cup uncooked pastina tiny pasta, double if you like a lot of pasta
- 2.5-3 cups rotisserie or leftover chicken
For Serving
- grated Parmesan
- finely chopped fresh rosemary and/or fresh thyme leaves
Instructions
Cooking Steps
- Heat oil and butter in a large pot, then add onion, shallot, celery, and bell pepper; cook for about 4-5 minutes until translucent. Stir in garlic and cook for another 2 minutes.
- Add broth, carrots, parmesan rind (if using), and salt to the pot. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes until vegetables are tender.
- Remove the parmesan rind, if used. Use a slotted spoon to remove 2 cups of the diced vegetables and set them aside.
- Puree the remaining broth and vegetable mixture in the pot using an immersion blender until smooth.
- Add the pastina, bring the soup to a boil, then reduce to a simmer and cook according to package directions (e.g., 9 minutes for acini de pepe).
- Stir in the rotisserie chicken and the reserved vegetables, then cover the pot and let the soup rest for 20 minutes.
- Taste the soup and adjust the seasoning with more salt if necessary.
- Serve hot with grated Parmesan, fresh rosemary, fresh thyme, and fresh ground black pepper.
Notes
Adjust seasoning to your preference after resting.
The resting time allows flavors to meld and the pastina to fully absorb the broth.