Description
Healing Italian Penicillin Soup with chicken, pastina & parmesan broth. The ultimate comfort food ready in 35 minutes!
Ingredients
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8 cups lower-sodium chicken broth
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2 cups chopped sweet onion
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1 1/2 cups peeled and coarsely chopped carrots (about 2)
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2 celery ribs, coarsely chopped
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6 garlic cloves, smashed and peeled
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3/4 teaspoon kosher salt
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4 thyme sprigs
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2 fresh bay leaves
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1 (2 ounce)Â Parmigiano-Reggiano cheese rind, plus grated cheese for garnish
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4 ounces uncooked pastina pasta
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2 cups shredded rotisserie chicken
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Fresh flat-leaf parsley leaves
Instructions
Step 1: Build the Flavor Base
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In a large Dutch oven or pot, combine chicken broth, onion, carrots, celery, garlic, salt, thyme sprigs, bay leaves, and Parmigiano-Reggiano rind.
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Bring to a boil over high heat, then reduce to a steady simmer.
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Partially cover and simmer for 20 minutes to allow flavors to meld and vegetables to soften.
Step 2: Cook the Pasta
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Remove and discard thyme sprigs, bay leaves, and cheese rind (most of the rind will have melted).
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Increase heat to medium-high and stir in pastina.
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Cook for 6-8 minutes until pasta is al dente, stirring occasionally to prevent sticking.
Step 3: Finish the Soup
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Reduce heat to low and stir in shredded chicken.
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Simmer for 2-3 minutes just to warm the chicken through.
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Taste and adjust seasoning with additional salt if needed.
Step 4: Serve
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Ladle soup into bowls.
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Garnish generously with grated Parmigiano-Reggiano and fresh parsley leaves.
Notes
Broth matters: Use quality chicken broth for best flavor
Don’t overcook pasta: It will continue softening in the hot broth
Cheese rind: This is essential for depth of flavor – don’t skip!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: chicken pastina soup, Italian penicillin recipe, healing chicken soup