Description
This soothing soup, often dubbed “Italian Penicillin,” is a traditional chicken soup packed with aromatic vegetables, tender chicken, and tiny pasta like acini di pepe or pastina. It’s the perfect comfort dish for cold days or when you’re under the weather.
Ingredients
For the broth and chicken:
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2 tbsp olive oil
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1 medium onion, diced
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2 carrots, peeled and sliced
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2 celery stalks, sliced
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3 garlic cloves, minced
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1 lb boneless, skinless chicken thighs or breasts
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6 cups chicken broth (low sodium)
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Salt and pepper to taste
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1 bay leaf
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1 tsp dried oregano
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½ tsp dried thyme
For the pasta:
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¾ cup tiny pasta (acini di pepe, pastina, or orzo)
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Water for boiling (if cooked separately)
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Salt for pasta water
Optional garnish:
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Fresh parsley, chopped
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Grated Parmesan cheese
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Fresh lemon juice (for brightness)
For the broth and chicken:
-
2 tbsp olive oil
-
1 medium onion, diced
-
2 carrots, peeled and sliced
-
2 celery stalks, sliced
-
3 garlic cloves, minced
-
1 lb boneless, skinless chicken thighs or breasts
-
6 cups chicken broth (low sodium)
-
Salt and pepper to taste
-
1 bay leaf
-
1 tsp dried oregano
-
½ tsp dried thyme
For the pasta:
-
¾ cup tiny pasta (acini di pepe, pastina, or orzo)
-
Water for boiling (if cooked separately)
-
Salt for pasta water
Optional garnish:
-
Fresh parsley, chopped
-
Grated Parmesan cheese
-
Fresh lemon juice (for brightness)
-
Instructions
1️⃣ Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
2️⃣ Cook the chicken: Add the chicken, chicken broth, bay leaf, oregano, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until the chicken is fully cooked and tender.
3️⃣ Shred the chicken: Remove the chicken from the pot, shred it using two forks, and return it to the soup.
4️⃣ Add the pasta: Stir in the tiny pasta. Simmer for an additional 7–10 minutes, or until the pasta is tender. If preferred, cook the pasta separately and add just before serving to prevent it from absorbing too much broth.
5️⃣ Adjust seasoning: Taste and adjust salt and pepper as needed. For a brighter flavor, add a splash of fresh lemon juice.
6️⃣ Garnish and serve: Ladle the soup into bowls, sprinkle with fresh parsley and grated Parmesan if desired. Serve hot for ultimate comfort.
1️⃣ Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
2️⃣ Cook the chicken: Add the chicken, chicken broth, bay leaf, oregano, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until the chicken is fully cooked and tender.
3️⃣ Shred the chicken: Remove the chicken from the pot, shred it using two forks, and return it to the soup.
4️⃣ Add the pasta: Stir in the tiny pasta. Simmer for an additional 7–10 minutes, or until the pasta is tender. If preferred, cook the pasta separately and add just before serving to prevent it from absorbing too much broth.
5️⃣ Adjust seasoning: Taste and adjust salt and pepper as needed. For a brighter flavor, add a splash of fresh lemon juice.
6️⃣ Garnish and serve: Ladle the soup into bowls, sprinkle with fresh parsley and grated Parmesan if desired. Serve hot for ultimate comfort.
Notes
Choose your pasta wisely – Acini di pepe, pastina, or orzo work best for that classic texture. Cook them separately if you plan to store leftovers to prevent the pasta from soaking up all the broth.
Boost the flavor – Simmering the soup with a Parmesan rind adds incredible depth. Just remove it before serving.
Customize for wellness – Add spinach or kale in the last 5 minutes for extra nutrients. A squeeze of lemon juice at the end enhances both flavor and immune support.
- Prep Time: 15 min
- Cook Time: 30 min