Italian Penicillin Soup

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“Italian Penicillin Soup” — essentially the Italian version of Jewish chicken soup, known for being the ultimate comfort food when someone is sick, tired, or just in need of a warm hug in a bowl.

This soup usually combines a rich chicken broth with vegetables, herbs, and tiny pasta like pastina, orzo, or acini di pepe. It’s simple, nourishing, and deeply soothing. Here’s a classic version:

Italian Penicillin Soup (Chicken Pastina Soup)

Ingredients:

  • 1 whole chicken (about 3–4 lbs) or 4 bone-in chicken thighs/legs

  • 10 cups water (or enough to cover chicken)

  • 2 carrots, peeled and diced

  • 2 celery stalks, diced

  • 1 medium onion, halved (leave skin on for color, optional)

  • 2 cloves garlic, smashed

  • 1 bay leaf

  • Small bunch of fresh parsley

  • 1 sprig fresh thyme (or ½ tsp dried)

  • Salt and freshly cracked black pepper, to taste

  • 1 cup pastina, acini di pepe, or orzo pasta

  • Grated Parmesan cheese, for serving

  • Fresh lemon juice (optional, for brightness)

Instructions:

  1. Make the Broth:
    Place the chicken in a large pot and cover with water. Add carrots, celery, onion, garlic, bay leaf, parsley, thyme, and a generous pinch of salt. Bring to a boil, then lower to a gentle simmer. Skim off any foam that rises.

  2. Simmer:
    Let the chicken cook for about 1 to 1½ hours, until tender and the broth is rich. Remove chicken, shred the meat, and discard skin and bones. Strain broth if you want it clear, or leave rustic with veggies.

  3. Cook the Pasta:
    Return strained broth to the pot. Bring to a simmer and add pastina (or pasta of choice). Cook until just tender.

  4. Add Chicken Back:
    Stir in shredded chicken. Taste and adjust seasoning with more salt and pepper. A squeeze of lemon juice brightens it beautifully.

  5. Serve:
    Ladle into bowls, top with Parmesan cheese, and maybe a drizzle of good olive oil.

✨ Notes & Variations:

  • Some Italian nonnas add a beaten egg whisked into the hot broth (like stracciatella) for extra protein.

  • If you want a heartier soup, add a potato or zucchini to the broth while simmering.

  • Leftovers reheat beautifully, but pasta may absorb broth overnight — just add more stock when warming.

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