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