This “Italian Penicillin” is a light, nourishing, and comforting soup. It features tiny star-shaped pasta (pastina) simmered in a flavorful broth with tender shredded chicken and fresh garden vegetables.
Ingredients
- 2 lbs Chicken breast or thighs (bone-in adds more flavor)
- 1 cup Pastina pasta (stars or any very small pasta shape)
- 2 tbsp Extra virgin olive oil
- 3 large Carrots, sliced into coins
- 3 stalks Celery, diced
- 4 cloves Garlic, minced
- 1 large Onion, finely diced
- 8 cups High-quality chicken broth or water
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
- Grated Parmesan cheese (optional, for serving)
Instructions
- Sauté the Base: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
- Poach the Chicken: Pour in the chicken broth. Add the chicken pieces to the pot. Bring the liquid to a boil, then reduce heat to low and simmer for about 20 minutes (or until the chicken is fully cooked through).
- Shred: Remove the chicken from the pot and let it cool slightly. Use two forks to shred the meat into bite-sized pieces, then return the shredded chicken to the soup.
- Cook the Pastina: Bring the soup back to a gentle boil. Add the pastina pasta directly into the pot. Cook for 6–8 minutes (or according to package instructions) until the pasta is tender. Note: Pastina absorbs liquid quickly, so add more broth if you prefer a thinner soup.
- Season: Taste the broth and season with salt and black pepper as needed. Stir in half of the fresh parsley.
- Serve: Ladle the soup into bowls. Top with a drizzle of olive oil, the remaining fresh parsley, and a generous sprinkle of Parmesan cheese if desired.
Healthy Swaps & Variations
- Low-Carb Twist: Replace the pastina with riced cauliflower or extra diced zucchini for a lighter, grain-free version.
- Brighten the Flavor: Squeeze half a fresh lemon into the pot just before serving to add a zesty, Mediterranean brightness to the broth.
- Added Greens: Stir in a handful of fresh baby spinach at the very end until just wilted for extra vitamins.
