Classic Italian Penicillin Soup with Pastina
Make this comforting Italian chicken and pastina soup, often called Penicillin Soup, when you need a light, nourishing meal. It features tender chicken, vegetables, and a bright lemon broth.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Ingredients
Scale
- 6 cups chicken broth
- 2 cups cooked, shredded chicken breast
- 1 large carrot, diced
- 1 celery stalk, diced
- 1/2 cup pastina pasta
- 1/4 cup fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced carrot and celery. Cook until softened, about 5 minutes.
- Pour in the chicken broth. Bring the mixture to a boil.
- Add the pastina pasta and dried oregano. Cook according to the pasta package directions, usually 6 to 8 minutes, until al dente.
- Stir in the shredded chicken, lemon juice, and fresh parsley. Heat through for 1 minute; do not boil after adding lemon juice.
- Season the soup with salt and pepper to your taste.
- Serve hot.
Notes
- For richer flavor, use homemade chicken broth instead of store-bought.
- If you do not have pastina, you can substitute with small egg noodles or orzo pasta.
- Add a pinch of red pepper flakes when sautéing vegetables for a slight warmth.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 3
- Sodium: 650
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 30
- Cholesterol: 75