Description
Make this comforting Italian-style chicken soup, often called Penicillin Soup, perfect for cold days or when you feel unwell. It features tender chicken, vegetables, and small pastina pasta in a bright, herbaceous broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 cups cooked, shredded chicken breast
- 1/2 cup pastina pasta (or small soup noodles)
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth and bring the mixture to a boil.
- Reduce the heat to a simmer. Add the shredded chicken and the pastina pasta.
- Cook according to the pasta package directions, usually 6 to 8 minutes, until the pasta is tender.
- Stir in the fresh parsley and lemon juice.
- Season with salt and pepper to your preference.
- Serve hot.
Notes
- You can use store-bought rotisserie chicken for quicker preparation.
- For a richer flavor, use homemade chicken stock instead of store-bought broth.
- Add a pinch of dried oregano with the vegetables for deeper Italian flavor.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4
- Sodium: 450
- Fat: 6
- Saturated Fat: 1.5
- Unsaturated Fat: 4.5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 30
- Cholesterol: 75