Description
Make this classic, comforting Italian chicken soup, often called Penicillin Soup, when you need a nourishing meal. It features tender chicken, vegetables, and small pastina pasta in a bright, herbaceous broth.
Ingredients
Scale
- 6 cups low-sodium chicken broth
- 2 cups cooked, shredded chicken breast
- 1 large carrot, diced
- 1 celery stalk, diced
- 1/2 cup small pastina pasta
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced carrot and celery. Sauté for 5 to 7 minutes until the vegetables begin to soften.
- Pour in the chicken broth. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer. Stir in the dried oregano and dried basil.
- Add the pastina pasta to the simmering broth. Cook according to package directions, usually about 6 to 8 minutes, until al dente.
- Stir in the shredded cooked chicken, allowing it to heat through for about 2 minutes.
- Remove the pot from the heat. Stir in the fresh lemon juice and chopped parsley.
- Taste the soup and add salt and pepper as needed.
- Serve the soup hot.
Notes
- You can use store-bought rotisserie chicken for faster preparation.
- For a richer flavor, use homemade chicken stock instead of store-bought broth.
- Add a pinch of red pepper flakes when sautéing vegetables for a slight warmth.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 3
- Sodium: 450
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 28
- Cholesterol: 65