This is the classic, soothing Italian Penicillin Soup recipe, perfect for when you need a comforting meal while recovering from a cold or flu. It features tender chicken, small pasta, fresh vegetables, and a bright lemon finish.
Author:maddie-thompson
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:4 servings 1x
Category:Soup
Method:Stovetop
Cuisine:Italian
Diet:Low Fat
Ingredients
Scale
6 cups quality chicken broth
1 tablespoon olive oil
1 medium yellow onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 cup cooked, shredded chicken breast
1/2 cup pastina (or other small pasta shape)
1/4 cup fresh parsley, chopped
1 teaspoon dried oregano
Salt and black pepper to taste
1 lemon, juiced (about 2 tablespoons)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
Add the minced garlic and dried oregano. Cook for 1 minute until fragrant.
Pour in the chicken broth. Bring the mixture to a boil, then reduce heat and simmer, covered, for 15 minutes, or until the carrots are tender. This step builds your nourishing homemade broth.
Stir in the shredded chicken and the pastina. Cook according to the pasta package directions, usually about 6 to 8 minutes, until the pasta is al dente.
Remove the pot from the heat. Stir in the fresh lemon juice and chopped parsley.
Season the soup with salt and pepper to your taste.
Serve this comforting cure all soup immediately while hot.
Notes
For an even deeper flavor, use homemade chicken broth instead of store-bought.
If you prefer a lighter soup, you can omit the chicken and make this a vegetarian version.
This recipe is excellent for freezer storage; freeze before adding the pasta for best texture upon reheating.
Adding a pinch of red pepper flakes can give this light and gentle soup recipe a slight warming kick.