Italian Penicillin Soup With Chicken Recipe

This comforting Italian Penicillin Soup With Chicken is made with tiny star-shaped pastina, tender shredded chicken, and aromatic vegetables, all ready in just 30 minutes. The rich, golden broth thickens slightly as the little pasta stars release their starch, creating a healing bowl that feels like a warm hug. I make this whenever I need a simple, restorative meal that requires minimal effort but delivers maximum comfort.

Why This Classic Works

There is a reason this dish earned the nickname “Italian Penicillin.” Unlike a standard chicken noodle soup that relies on large chunks and clear broth, this version uses pastina—tiny pasta shapes like stelline (stars) or acini di pepe. These small pieces cook directly in the broth, releasing just enough starch to give the soup a silky, substantial body that feels incredibly soothing to eat.

The secret to its healing reputation lies in the simplicity of the ingredients. By sautéing the vegetable base (soffritto) until soft and sweet before adding the broth, you build a depth of flavor that tastes like it simmered all day. It strikes the perfect balance between a light broth and a hearty stew, making it the ultimate sick-day food or winter weeknight dinner.

Jump to Recipe

Italian Penicillin Soup With Chicken Ingredients

• Chicken Broth: 8 cups of high-quality low-sodium chicken broth or homemade stock.
• Pastina: 1 cup of tiny pasta, preferably stelline (stars) or acini di pepe.
• Cooked Chicken: 2 cups shredded rotisserie chicken or poached chicken breast.
• Vegetables: 1 medium onion, 2 medium carrots, and 2 celery stalks, all diced very small.
• Garlic: 2 cloves, minced.
• Olive Oil: 2 tablespoons for sautéing.
• Herbs: 1 bay leaf and a sprig of fresh thyme (optional).
• Parmesan Cheese: 1/2 cup grated, plus a parmesan rind if you have one.
• Seasoning: Salt and black pepper to taste.

How To Make Italian Penicillin Soup With Chicken

1. Sauté The Base: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened but not browned, then stir in the minced garlic and cook for another minute until fragrant.
2. Simmer The Broth: Pour in the chicken broth and add the bay leaf, thyme sprig, and parmesan rind (if using). Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes to let the flavors meld and the vegetables become tender.
3. Cook The Pastina: Bring the soup back to a gentle boil. Stir in the uncooked pastina and the shredded chicken. Cook for about 6-8 minutes, or until the pasta is al dente (tender but with a slight bite). The pasta will absorb some liquid and thicken the soup slightly.
4. Finish And Serve: Remove the pot from the heat. Discard the bay leaf, thyme stems, and parmesan rind. Stir in the grated parmesan cheese to make the broth cloudy and rich. Taste and adjust with salt and pepper before serving hot.

Recipe Tips

• Use a Parmesan Rind: If you have the hard rind from a wedge of parmesan cheese, do not throw it away. Simmering it in the broth adds a salty, savory umami depth that you cannot get from salt alone.
• Watch the Pasta: Pastina cooks very quickly. If you let it boil too long, it will turn mushy and drink up all your broth. Test it frequently near the end of the cooking time.
• The “Creamy” Hack: For a texture closer to a purée, you can use an immersion blender to blitz the vegetables into the broth before adding the chicken and pasta. This creates a thicker, opaque base that many people prefer for “Italian Penicillin.”
• Lemon Lift: A squeeze of fresh lemon juice right at the end brightens up the savory flavors and cuts through the richness of the cheese.

What To Serve With Italian Penicillin Soup

This soup is a complete meal on its own, but it pairs beautifully with a slice of crusty sourdough bread for dipping into the starchy broth. A simple green salad with a sharp vinaigrette also works well to contrast the warm, savory flavors of the soup. If you want to keep it traditional, just serve it with extra grated parmesan on the table.

How To Store

Pastina is famous for absorbing liquid as it sits. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Note that the next day, it will look more like a risotto or stew; simply add a splash of water or broth when reheating on the stove to loosen it back up.

FAQs

Why is it called Italian Penicillin?
It is a nickname given to pastina soup because Italian grandmothers (nonnas) traditionally serve it to treat colds, flu, and other ailments, viewing it as a cure-all remedy.

Can I use different pasta shapes?
Yes, if you cannot find stelline (stars), you can use orzo, ditalini, or even broken vermicelli noodles. Just adjust the cooking time according to the package instructions.

Can I freeze this soup?
It is best to freeze the soup base (broth, veggies, chicken) without the pasta. If you freeze it with the pasta, the noodles will break down and become mushy when thawed and reheated.

Do I have to add chicken?
No, the traditional pastina in brodo is often just broth and pasta. Adding shredded chicken turns it into a heartier meal with more protein, but it is delicious without it too.

Nutrition

• Calories: 285 kcal
• Total Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 45mg
• Sodium: 850mg
• Total Carbohydrate: 28g
• Protein: 22g

Try More Recipes:

• Spicy Italian Chicken Soup Recipe
• Soup Chicken Meatballs
• One Pot Creamy Italian Ground Chicken Soup