Italian Penicillin Chicken Pastina Soup
Italian Penicillin Chicken Pastina Soup turns simple chicken breast, tiny pastina, and lemony broth into a cozy bowl of real comfort.
This soup is gentle, savory, and bright. The chicken cooks right in the broth with carrots, celery, onion, and garlic, so every spoonful tastes homemade. A little Parmesan adds depth. Lemon wakes everything up. Parsley and olive oil make it feel fresh.
Why You’ll Love This Recipe
- Cozy flavor: Tender chicken, sweet vegetables, Parmesan, and lemon make the broth rich but still light.
- Soft, comforting texture: Pastina thickens the soup slightly and gives every spoonful a creamy feel without cream.
- Simple ingredients: You only need basic vegetables, chicken breast, broth, tiny pasta, and a few finishing touches.
- Healthy and filling: Chicken adds lean protein, vegetables add fiber and minerals, and broth keeps it soothing.
Fabian’s Budget & Health Tip: Save Parmesan rinds in the freezer. Simmer one in the broth with the chicken, then use a little less grated Parmesan at the end. You get deep flavor from something most people throw away.
Ingredients (Serves 4)
- 1 pound boneless skinless chicken breast (450 g)
- 1 cup pastina (180 g)
- 2 medium carrots, diced (200 g)
- 2 celery ribs, diced (120 g)
- 1 medium yellow onion, diced (150 g)
- 3 garlic cloves, minced (15 g)
- 8 cups chicken broth (1.9 liters)
- ½ cup finely grated Parmesan (45 g)
- 1 lemon, zested and juiced (about 30 ml juice)
- ¼ cup fresh parsley, chopped (15 g)
- 2 tablespoons olive oil (30 ml)
- ½ teaspoon black pepper (1 g), plus more to taste
Step-by-Step Instructions
1. Soften the Vegetables
Warm 1 tablespoon olive oil in a large soup pot over medium heat. Add the carrots, celery, onion, and black pepper. Cook for 5 to 7 minutes, stirring often, until the onion looks glossy and the carrots start to smell sweet.
2. Simmer the Chicken
Add the garlic and stir for about 30 seconds, just until fragrant. Place the chicken breast in the pot and pour in the chicken broth. Bring the soup to a gentle simmer. Cook for 18 to 22 minutes, until the chicken is tender and reaches 165°F (74°C) in the thickest part.
3. Shred the Chicken
Lift the chicken onto a plate and let it rest for a few minutes. Shred it with two forks. The meat should pull apart easily and look juicy, not dry or stringy.
4. Blend Some Vegetables if Desired
For a slightly creamy broth, scoop out 1 to 2 cups of the cooked vegetables with some broth. Blend until smooth, then stir it back into the pot. This gives the soup body without adding cream.
5. Cook the Pastina
Bring the soup back to a lively simmer. Stir in the pastina. Cook for 6 to 8 minutes, stirring often so the tiny pasta does not stick to the bottom. The broth will turn a little silky as the pasta softens.
6. Finish with Parmesan, Lemon, and Herbs
Return the shredded chicken to the pot. Stir in the Parmesan, lemon zest, lemon juice, parsley, and the remaining 1 tablespoon olive oil. Taste the broth. It should be savory, bright, and peppery. Add more black pepper if you like.
Expert Troubleshooting & FAQs
Why did my pastina soak up all the broth?
Pastina keeps absorbing liquid as it sits. Add more warm broth when reheating. If you plan to make the soup ahead, cook the pastina separately and add it to each bowl.
Can I use cooked chicken instead of raw chicken breast?
Yes. Simmer the vegetables in broth until tender, then add shredded cooked chicken during the last few minutes. Let it warm through gently so it stays moist.
Can I make the soup more brothy?
Yes. Use 9 to 10 cups of broth (2.1 to 2.4 liters), or reduce the pastina to ¾ cup (135 g). This keeps the texture lighter and more spoonable.
What can I use instead of pastina?
Use any tiny pasta such as stelline, acini di pepe, or orzo. Watch the pot closely because each shape cooks at a different speed. The pasta should taste tender but not mushy.
Can I freeze Italian Penicillin Chicken Pastina Soup?
You can freeze the broth, vegetables, and chicken, but the pastina may turn soft after thawing. For the best texture, freeze the soup before adding pasta, then cook fresh pastina when you serve it.
Estimated Nutritional Facts
These are rough estimates per serving and will vary based on broth, Parmesan, and pasta brands.
- Calories: 430
- Protein: 37 g
- Carbs: 43 g
- Fats: 14 g
Italian Penicillin Chicken Pastina Soup
Ingredients
- 1 pound boneless skinless chicken breast (450 g)
- 1 cup pastina (180 g)
- 2 medium carrots, diced (200 g)
- 2 celery ribs, diced (120 g)
- 1 medium yellow onion, diced (150 g)
- 3 garlic cloves, minced (15 g)
- 8 cups chicken broth (1.9 liters)
- ½ cup finely grated Parmesan (45 g)
- 1 lemon, zested and juiced (about 30 ml juice)
- ¼ cup fresh parsley, chopped (15 g)
- 2 tablespoons olive oil (30 ml)
- ½ teaspoon black pepper (1 g), plus more to taste
Instructions
- 1. Soften the Vegetables. Warm 1 tablespoon olive oil in a large soup pot over medium heat. Add the carrots, celery, onion, and black pepper. Cook for 5 to 7 minutes, stirring often, until the onion looks glossy and the carrots start to smell sweet.
- 2. Simmer the Chicken. Add the garlic and stir for about 30 seconds, just until fragrant. Place the chicken breast in the pot and pour in the chicken broth. Bring the soup to a gentle simmer. Cook for 18 to 22 minutes, until the chicken is tender and reaches 165°F (74°C) in the thickest part.
- 3. Shred the Chicken. Lift the chicken onto a plate and let it rest for a few minutes. Shred it with two forks. The meat should pull apart easily and look juicy, not dry or stringy.
- 4. Blend Some Vegetables if Desired. For a slightly creamy broth, scoop out 1 to 2 cups of the cooked vegetables with some broth. Blend until smooth, then stir it back into the pot. This gives the soup body without adding cream.
- 5. Cook the Pastina. Bring the soup back to a lively simmer. Stir in the pastina. Cook for 6 to 8 minutes, stirring often so the tiny pasta does not stick to the bottom. The broth will turn a little silky as the pasta softens.
- 6. Finish with Parmesan, Lemon, and Herbs. Return the shredded chicken to the pot. Stir in the Parmesan, lemon zest, lemon juice, parsley, and the remaining 1 tablespoon olive oil. Taste the broth. It should be savory, bright, and peppery. Add more black pepper if you like.
