There’s nothing quite like a warm, hearty bowl of Chicken Pastina Soup to soothe the soul and nourish the body. This Italian classic, often called Italian Chicken Pastina Soup or Italian Penicillin Soup, is more than just a dish—it’s a comforting tradition passed down through generations. With tender chicken, nutrient-rich vegetables, and delicate pastina pasta, this soup is a true embodiment of home-cooked love.
Let’s dive into the details of this delightful recipe and discover why it’s affectionately referred to as “Nonna’s Penicillin.”
Table of Contents
Recipe Card
Chicken Pastina Soup (Italian Chicken Pastina Soup)
This Chicken Pastina Soup, also known as Italian Penicillin Soup, is a nourishing and comforting dish packed with tender chicken, tiny pastina pasta, and vegetables. It’s perfect for chilly days or when you need a warm hug in a bowl.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 10
Calories: 142 kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 large onion, diced small
- 1 large shallot, finely chopped
- 4 stalks celery, diced small
- 1 large yellow bell pepper, diced small
- 4 medium cloves garlic, minced
- 8 cups low-sodium chicken broth (more as needed)
- 1 pound carrots, diced small
- 1 Parmesan rind (optional)
- 1½ teaspoons kosher salt (more to taste)
- ⅓ cup uncooked pastina (double if you prefer more pasta)
- 2½–3 cups rotisserie or leftover chicken
- Grated Parmesan (for serving)
- Finely chopped fresh rosemary and/or thyme leaves
Instructions
- In the same large pot melt butter with olive oil on the Medium heat. Sauté the onion, shallot, celery as well as bell pepper. For 4-5 minutes sauté them until they turn soft or tender. Having done this, add the garlic and let it cook for a further two minutes.
- Add the chicken broth, carrots and Parmesan rind and season it with salt. Let it come to a raging thicken then drizzle down to a low heat. Let it cook uncovered for 20-25 minutes until the vegetables are tender.
- Remove 2 cups of the vegetables with a slotted spoon and set them aside. Blend the rest of the soup using an immersion blender until smooth.
- Stir in the uncooked pastina. Cook for 8-10 minutes, or until the pasta is tender and plump.
- Add the shredded chicken and the reserved vegetables back to the pot. Let the soup rest, covered, for 15-20 minutes to allow the flavors to meld.
- Serve hot with a generous sprinkle of grated Parmesan and fresh herbs.
Notes
- Any type of pastina, including orzo or acini de pepe, is an excellent choice for this recipe.
- For an extra flavor boost, include a Parmesan rind during cooking.
- Adjust the pasta amount to suit your preference—more for a heartier soup, less for a lighter version.
- This soup keeps well in the fridge for up to 3 days. Add more chicken broth when reheating if it thickens.
Why You’ll Love This Recipe
- A Hearty Classic: This Chicken Pastina Soup is a timeless recipe loved for its simple yet robust flavors.
- Perfect Comfort Food: Known as Italian Chicken Pastina Soup or Italian Penicillin Soup, it’s often served to soothe colds or warm up chilly nights.
- Quick and Versatile: Ready in under an hour, it’s perfect for weeknight dinners or meal prep.
- Kid-Friendly: The tiny pastina shapes are a hit with kids and make the soup extra fun to eat.
- Customizable: One beautiful thing with this recipe is you can adjust the type of products in it to your preference or health requirements.
Key Ingredients and Substitutions
- Pastina Pasta: These tiny pasta shapes, like orzo or stelline, absorb the flavorful broth beautifully. Substitute with couscous or broken spaghetti if needed.
- Chicken: Rotisserie chicken adds convenience and flavor, but leftover roasted or poached chicken works just as well.
- Chicken Broth: Opt for low-sodium broth to control the soup’s saltiness.
- Vegetables: Carrots, celery, onion, and bell pepper form the foundation of this soup. Add spinach or zucchini for extra greens.
- Fresh Herbs: Rosemary and thyme provide earthy notes, but Italian seasoning is a good substitute.
How to Make Chicken Pastina Soup
Step 1: Sauté Aromatics
Simmer olive oil and butter with large pot. Add the onion, celery, bell pepper, and shallot. Cook until the vegetables soften. Toss in the garlic for added aroma.
Step 2: Simmer the Broth
Pour in the chicken broth, add carrots and the optional Parmesan rind, and season with salt. Let it simmer gently to build a rich, savory base.
Step 3: Blend for Texture
Remove a portion of the vegetables and blend the rest into a creamy, velvety broth. This step creates depth and richness.
Step 4: Add Pasta and Chicken
Stir in the uncooked pastina, cooking it directly in the soup. Add the shredded chicken and the reserved vegetables back to the pot.
Step 5: Rest and Serve
Let the soup sit, covered, for 15-20 minutes. This allows the flavors to meld beautifully. Serve with grated Parmesan and fresh herbs for garnish.
Expert Tips for Success
- Don’t Overcook Pastina: Tiny pasta can become mushy if left too long in the soup. Cook it just until tender.
- Flavor Boost: The Parmesan rind adds incredible umami. If you don’t have one, stir in extra grated cheese before serving.
- Adjust Consistency: For a thicker soup, blend more vegetables. For a lighter texture, add extra broth.
Variations and Customizations
- Vegetarian Option: Swap chicken broth for vegetable broth and replace chicken with chickpeas or cannellini beans.
- Gluten-Free: Use gluten-free pasta or rice in place of pastina.
- Spicy Kick: For that little kick, sprinkle in some red pepper flakes.
Storage and Reheating
- Refrigerate: Freeze airtight containers up to 3 days but prefer using them within 24 hours.
- Freeze: Freeze in individual portion in an airtight container up to a period of 3 months. Add fresh pasta when reheating.
- Reheat: Warm on the stovetop or in the microwave, adding extra broth as needed.
Frequently Asked Questions (FAQs)
Q: Is pastina good when sick?
A: Yes, pastina is excellent when you’re feeling under the weather. Its tiny, tender pasta grains are easy to digest, making it a comforting choice for upset stomachs or sore throats. Combined with the nutrient-rich broth and vegetables in Italian Chicken Pastina Soup, it provides warmth, hydration, and essential nutrients to support recovery.
Q: Why is pastina called Italian penicillin?
A: Pastina is often called Italian penicillin because it’s a core ingredient in recipes like Italian Chicken Pastina Soup, which is known for its healing properties. Just like traditional chicken soup in many cultures, this dish is believed to provide comfort and nourishment during illness, earning its reputation as “Nonna’s Penicillin.”
Q: How does chicken noodle soup heal you?
A: Italian Chicken Pastina Soup works similarly to other chicken soups by providing hydration, protein, and nutrients that support the immune system. The warm broth soothes the throat, while the vegetables and herbs offer vitamins and antioxidants. The pastina adds energy-boosting carbohydrates, making it a well-rounded remedy when you’re sick.
Q: How many calories are in pastina soup?
A: A serving of Italian Chicken Pastina Soup contains approximately 142 calories. The low-calorie count makes it a healthy, satisfying option that’s packed with nutrients. The exact calorie count may vary depending on ingredients, but this recipe strikes the perfect balance between comfort and nutrition.
Q: Why is this soup called “Nonna’s Penicillin”?
A: Often referred to as Italian Penicillin Soup, it’s considered a healing remedy for colds and flu, much like chicken soup in other cuisines.
Q: Can I make this ahead of time?
A: Yes! This soup is even more enjoyable the second day when the flavours are stronger or richer.
Q: What is pastina?
A: Pastina refers to tiny pasta shapes commonly used in Italian soups. They cook quickly and absorb the soup’s delicious broth.
Related Recipes
- Italian Wedding Soup
- Creamy Chicken and Rice Soup
- Churu Chicken Amarillo Recipe
This Chicken Pastina Soup, lovingly referred to as Italian Chicken Pastina Soup or Italian Penicillin Soup, is a testament to the warmth and care of Italian home cooking. With its delicate balance of nourishing ingredients and comforting flavors, it’s a dish that embodies the heart of Nonna’s kitchen.
Make this soup today and experience the cozy embrace of tradition in every spoonful. Whether for a cold winter evening or as a remedy for the sniffles, this recipe is bound to become a cherished favorite in your home.
Italian Chicken Pastina Soup: The Comforting Nonna’s Penicillin
Ingredients
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 large onion, diced small
1 large shallot, finely chopped
4 stalks celery, diced small
1 large yellow bell pepper, diced small
4 medium cloves garlic, minced
8 cups low-sodium chicken broth (more if needed)
1 pound carrots, diced small
1 Parmesan rind (optional, for added flavor)
1 ½ teaspoons kosher salt (more to taste)
⅓ cup uncooked pastina (adjust for more pasta)
2 ½–3 cups rotisserie or leftover chicken
Grated Parmesan (for serving)
Fresh rosemary and thyme (for garnish)
Instructions
Heat olive oil and butter in a large pot over medium heat. Add the onion, shallot, celery, and bell pepper. Sauté for 4-5 minutes until softened. Add the garlic and cook for 2 more minutes.
Pour in the chicken broth, add the carrots and Parmesan rind, and season with salt. Bring the mixture to a boil, then reduce to a simmer. Let it cook uncovered for 20-25 minutes until the vegetables are tender.
Remove 2 cups of the vegetables with a slotted spoon and set them aside. Blend the rest of the soup using an immersion blender until smooth.
Stir in the uncooked pastina. Cook for 8-10 minutes, or until the pasta is tender and plump.
Add the shredded chicken and the reserved vegetables back to the pot. Let the soup rest, covered, for 15-20 minutes to allow the flavors to meld.
Serve hot with a generous sprinkle of grated Parmesan and fresh herbs.
Notes
- You can use any type of pastina like orzo, stelline, or acini de pepe.
- Add more chicken broth when reheating if the soup thickens in storage.
- Fresh herbs provide a great flavor boost but can be substituted with Italian seasoning.
- Blending part of the soup creates a creamy texture if desired.
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