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Italian Chicken Pastina Soup (aka Italian Nonna's Penicillin Soup)

Italian Chicken Pastina Soup (aka Italian Nonna's Penicillin Soup)

A comforting Italian soup featuring tender pastina and shredded chicken in a fragrant thyme-infused broth.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

Vegetables & Aromatics
  • 1 Tbsp extra-virgin olive oil
  • 1 medium onion finely chopped
  • 2 small carrots peeled and diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 2 tsp fresh thyme leaves
Soup Assembly
  • 8 cups low-sodium chicken broth
  • 0.5 cup pastina
  • 2 cups shredded cooked chicken
  • salt to taste
  • freshly ground black pepper to taste
  • 2 Tbsp fresh parsley chopped
  • Parmesan cheese for serving (optional)

Method
 

Vegetables & Aromatics
  1. Heat the olive oil in a large pot over medium heat until shimmering.
  2. Add the onion, carrots, and celery; sauté until softened, about 8 minutes.
  3. Stir in garlic and thyme; cook until fragrant, about 1 minute.
Soup Assembly
  1. Pour in the chicken broth and bring to a boil.
  2. Add the pastina, reduce heat to medium-low, and simmer until pasta is tender, about 5 minutes.
  3. Stir in the shredded chicken and heat through, about 2 minutes.
  4. Season with salt and pepper to taste.
  5. Ladle into bowls and top with parsley and Parmesan if desired.

Notes

Make-ahead: Vegetables can be chopped up to 24 hours in advance.
Storage: Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat gently, adding extra broth if needed.