Italian Chicken Pastina Soup: The Comforting Nonna’s Penicillin
This Italian Chicken Pastina Soup is a traditional and comforting dish made with tender rotisserie chicken, tiny pastina pasta, and a medley of vegetables in a savory broth. Known as "Nonna's Penicillin," it’s perfect for chilly days or when you're feeling unwell.
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.