Italian Penicillin Pastina Soup with Chicken

If you need a bowl of pure comfort, this Italian Penicillin Pastina Soup with Chicken is exactly what you're looking for. It's called "penicillin" for a reason—this soup is known for its soothing, healing qualities that make you feel better on chilly days or when you're under the weather. Made with tender chicken, tiny star-shaped pastina, and a savory broth infused with garlic, carrots, and celery, this recipe has gone viral for good reason. It's simple, nourishing, and tastes like a warm hug in a bowl.

This pastina soup recipe is a staple in many Italian households, especially during winter. The pastina cooks right in the broth, absorbing all the flavors and giving the soup a satisfying texture. You can use any tiny pasta like stelline, acini di pepe, or orzo. The chicken adds protein to make it a complete meal, and the vegetables provide a subtle sweetness. Best of all, it comes together in about 45 minutes with minimal effort. Whether you're a busy mom looking for a quick dinner or a beginner cook wanting to impress, this cozy winter chicken soup is a winner.

This viral comfort soup is perfect for meal prep too. You can make a big batch and enjoy it throughout the week. The flavors only get better as they meld together. Serve it with crusty bread or a side salad for a wholesome dinner that the whole family will love. Let's get cooking!

Why You'll Love This Recipe

• Comfort in a bowl: The combination of tender chicken, tiny pasta, and savory broth is incredibly soothing.
• Quick and easy: Ready in about 45 minutes, with simple steps and common ingredients.
• Family-friendly: Kids love the tiny pasta shapes, and adults appreciate the wholesome flavors.
• Budget-friendly: Uses affordable ingredients like chicken thighs or breasts, carrots, celery, and pastina.
• Meal prep friendly: Makes great leftovers and freezes well for later.
• Naturally healing: The warm broth is hydrating and soothing, perfect for cold and flu season.
• Beginner-approved: No fancy techniques, just simple simmering and shredding.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 6 cups low-sodium chicken broth
• 2 cups water
• 1 pound boneless skinless chicken thighs or breasts
• 1 cup pastina (stelline, acini di pepe, or orzo)
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 2 tablespoons fresh lemon juice
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped, for garnish

Optional Substitutions

• Chicken: Swap with leftover rotisserie chicken or turkey. Add at the end to warm through.
• Pasta: Use any small pasta like ditalini, orzo, or even broken spaghetti.
• Broth: Use vegetable broth for a lighter, vegetarian version.
• Vegetables: Add zucchini, spinach, or kale for extra nutrients.
• Dairy: Omit Parmesan for a dairy-free version, or use nutritional yeast for cheesy flavor.
• Herbs: Use fresh herbs like rosemary or basil instead of dried.
• Gluten-free: Use gluten-free pastina or rice.
• Extra protein: Add a can of drained cannellini beans along with the chicken.

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
2. Add the minced garlic, dried oregano, and dried thyme. Stir for about 30 seconds until fragrant.
3. Pour in the chicken broth and water. Bring to a boil over high heat.
4. Add the chicken thighs or breasts to the pot. Reduce heat to medium-low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
5. Remove the cooked chicken to a cutting board. Using two forks, shred the chicken into bite-sized pieces.
6. While the chicken is shredding, bring the broth back to a gentle boil. Add the pastina and cook according to package directions until al dente, typically 6-8 minutes. Stir occasionally to prevent sticking.
7. Return the shredded chicken to the pot. Stir in the grated Parmesan cheese and lemon juice. Season with salt and black pepper to taste. The soup should be slightly thickened from the pasta.
8. Taste and adjust seasoning if needed. If the soup is too thick, add a splash of water or broth to reach desired consistency.
9. Ladle the soup into bowls. Garnish with fresh parsley and extra Parmesan cheese. Serve hot with crusty bread.

Pro Tips

• Don't overcook the pastina: It will continue to cook in the hot broth, so remove it from heat just when it's al dente.
• Use low-sodium broth: This allows you to control the salt level. You can always add more salt later.
• Shred chicken while warm: It's easier to shred and won't dry out.
• Add a parmesan rind: For even more flavor, simmer a Parmesan rind with the broth and remove before serving.
• Make it creamy: Stir in a splash of heavy cream or a dollop of mascarpone at the end.
• Double the recipe: This soup freezes beautifully, so make extra for busy nights.
• Fresh lemon juice is key: It brightens the soup and balances the richness.
• Use a microplane: Finely grate the Parmesan for smooth melting.

Variations and Substitutions

• Vegetarian: Skip the chicken and use vegetable broth. Add chickpeas or white beans for protein.
• Loaded vegetable: Add diced zucchini, mushrooms, or spinach along with the aromatics.
• Spicy: Add red pepper flakes or a diced jalapeño with the garlic.
• Herbaceous: Stir in fresh basil or dill at the end.
• Creamy: Add 1/2 cup heavy cream or coconut milk after shredding the chicken.
• Lemon chicken: Increase lemon juice to 3 tablespoons and add lemon zest.
• Pasta swap: Use tortellini or ravioli for a heartier soup.
• Slow cooker: Sauté vegetables and garlic, then add all ingredients except pastina and Parmesan. Cook on low 6-8 hours. Shred chicken, stir in pastina and cook 10 minutes more, then add cheese.

Storage and Reheating

Fridge

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The pastina will absorb liquid and expand, so the soup will thicken. When reheating, add a splash of broth or water to thin it out.

Freezer

This soup freezes well for up to 3 months. Let it cool completely, then transfer to freezer-safe containers or zip-top bags. For best results, undercook the pastina slightly if you plan to freeze, as it will soften upon reheating. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat on the stovetop over medium-low heat, adding a little broth or water to reach desired consistency. You can also microwave individual portions in 30-second bursts, stirring in between. Taste and adjust seasoning before serving.

FAQ

Can I use store-bought rotisserie chicken? Yes, skip simmering raw chicken. Add shredded rotisserie chicken after the pastina is cooked, just to warm through.

What is pastina? Pastina means "little pasta" in Italian. It's tiny pasta shapes like stars (stelline), little balls (acini di pepe), or rice-shaped (orzo). You can find it in the pasta aisle.

Can I make this gluten-free? Absolutely. Use gluten-free pastina or substitute with rice or quinoa. Cook according to package directions.

How can I make this dairy-free? Omit the Parmesan cheese and use a dairy-free alternative or nutritional yeast. The soup will still be flavorful with the lemon and herbs.

Can I add more vegetables? Yes. Diced zucchini, bell peppers, or leafy greens like kale or spinach are great additions. Add them along with the pastina.

Why is it called penicillin soup? It's a nickname for the healing, comforting nature of this soup. The warm broth and simple ingredients are reminiscent of grandma's cure-all chicken soup.

Can I use chicken thighs instead of breasts? Definitely. Thighs are more flavorful and stay moist. Adjust cooking time as needed.

How do I prevent the pasta from getting mushy? Cook the pastina separately and add it to individual bowls when serving. Or slightly undercook it in the soup, as it will continue cooking in the hot broth.