Italian Penicillin Soup (Chicken & Pastina with Lemon & Parmesan)
The cozy Italian chicken soup nonnas make when you're under the weather: tender chicken, carrots and celery in a garlicky broth with tiny pastina, finished with lemon and plenty of Parmesan.
Diet swaps
- Dairy-free: Leave off the cheese or use a dairy-free cheese.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 1/2 lb Boneless skinless chicken thighs
- 1 tbsp Extra-virgin olive oil
- 1 Onion, diced
- 3 Carrots, diced
- 3 stalks Celery, diced
- 4 cloves Garlic, minced
- 10 cups Low-sodium chicken broth
- 1 Parmesan rind (optional)
- 1 cup Pastina, stelline or acini di pepe
- 1/2 cup Grated Parmigiano-Reggiano
- 1 Lemon
- 2 tbsp Fresh parsley, chopped
Directions
- Heat the oil in a large pot and cook the onion, carrots and celery for 6 minutes. Add the garlic for 1 minute.
- Add the broth, chicken and Parmesan rind. Simmer gently, partly covered, for 25 minutes until the chicken is tender.
- Lift out the chicken, shred it with two forks and remove the rind.
- Bring the soup back to a boil, add the pastina and cook 6 to 8 minutes until tender. Return the chicken.
- Off the heat, stir in the lemon juice and half the Parmesan. Serve with the rest of the cheese and parsley.
Calorie breakdown
Chicken 120 · pastina 107 · Parmesan 36 · broth 25 · olive oil 20 · carrots 13 · onion 8 · celery 3 · garlic 3 · lemon 2 · parsley 1
💡 Lighter tip: Pastina keeps soaking up broth, so if you're making it ahead, cook it separately and add it to each bowl.
Helpful for this recipe
Dutch ovenShop on Amazon →Insulated food jarShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →