Italian Penicillin Soup: A Comforting Remedy for Colds
This Italian Penicillin Soup recipe delivers warmth and comfort when you need it most. It uses simple ingredients like chicken, vegetables, and pastina to create a soothing bowl perfect for sick days or chilly evenings.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Ingredients
Scale
- 6 cups low-sodium chicken broth
- 1 cup cooked, shredded chicken breast
- 1/2 cup pastina pasta
- 1/2 cup finely diced carrots
- 1/2 cup finely diced celery
- 1/4 cup finely diced onion
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, or until the carrots are tender.
- Stir in the pastina pasta and cook according to package directions, usually 6 to 8 minutes.
- Add the shredded chicken and heat through for 2 minutes.
- Remove the pot from the heat. Stir in the fresh lemon juice.
- Season the soup with salt and pepper to your taste.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
- For a richer flavor, use homemade chicken broth.
- If you do not have pastina, you can substitute with small shell pasta or orzo.
- This soup freezes well; cool completely before storing in an airtight container.
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 3
- Sodium: 550
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 24
- Cholesterol: 55