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Italian Penicillin Soup with Chicken and Pastina

Close-up of a steaming bowl of penicillin soup featuring chunks of chicken, bright orange carrots, and pasta, topped with fresh parsley.
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This is a simple, comforting chicken soup recipe often called Penicillin Soup, designed to be soothing when you feel unwell. It features chicken, vegetables, lemon, and small pasta.

Ingredients

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  • 6 cups chicken broth
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 cup cooked, shredded chicken breast
  • 1/2 cup pastina or orzo pasta
  • 1/4 cup fresh lemon juice
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the chicken broth. Bring the mixture to a boil.
  5. Once boiling, add the pastina or orzo. Cook according to package directions, usually 7 to 10 minutes, until the pasta is tender.
  6. Stir in the cooked, shredded chicken and dried oregano. Heat through for 2 minutes.
  7. Remove the pot from the heat. Stir in the fresh lemon juice.
  8. Season the soup with salt and pepper to your preference.
  9. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

  • For a richer flavor, use homemade chicken broth instead of store-bought.
  • If you do not have cooked chicken, you can poach 1 raw chicken breast in the broth until cooked, then shred it before adding it back to the soup.
  • You can substitute orzo with small egg noodles or rice if pastina is unavailable.

Nutrition

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