Italian pastina soup with chicken or Italian penicillin soup is a delicious soup recipe. It is also a very good timeless remedy for illness and a cherished childhood memory. The Italian penicillin soup ingredients used are very simple and easily available. Check the recipe on how to make Italian chicken penicillin soup at home.
This Italian chicken soup with pastina is the best soup and the perfect warming for your soul. This delicious soup prepared is very nutritious, and a healing dish from scratch.
The Italian Penicillin Soup Recipe With Chicken is the ideal remedy when you have a cold or just a need for something comfortable and warm.
Pastina soup is a straightforward pantry meal that may be used to soothe your kid's stomach, prevent a cold, or simply provide that warm, comforting feeling that only soup can offer.
The origins of the “Italian Penicillin Soup” are often discovered in the rural kitchens of the nation, where families would make it for treating a variety of illnesses. Chicken soup is mostly used to for colds, fevers, and even sore throats, according to the Italian tradition.
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What is Penicillin?
The term “penicillin” is a nickname for the soup because people believe it helps heal sickness, similar to how antibiotics fight illnesses.
Benefits of Italian Penicillin Soup
- Relieves Cold Symptoms: The warm soup clears your nose and soothes your throat.
- Gentle on the Stomach: It’s light and easy to digest, perfect when you’re not feeling well.
- Keeping Hydrated: The broth helps replace fluids your body needs.
- Rich in Nutrients: Vegetables, broth, and herbs give your body essential vitamins and minerals.
- Quick Energy Boost: The pasta in the soup gives your body quick and easily digestible carbohydrates for energy.
- Comforting and Warm: It's a very delicious soup dish that makes you feel better emotionally when you're under the weather.
Tips For Making Italian Pastina Soup
- Use Homemade Broth: For ultimate flavor, create your own chicken or veggie broth. It boosts the soup's flavor and richness.
- Sauté Aromatics First: Sauté the garlic, onions, and carrots in olive oil before adding the broth to bring out their inherent sweetness and fragrance.
- Choose the Right Pastina: Use small pasta shapes like stelline or orzo, which are traditional for pastina soup, as they cook quickly and absorb the broth well.
- Add Fresh Herbs: Fresh basil, thyme, or parsley improves the flavor. To keep their freshness and perfume, add them toward the cooking end.
- Don’t Overcook the Pastina: Pastina cooks very quickly. At the last 5 minutes, add the pastina to the soup. It prevents it from becoming mushy.
Variations in the Soup
- Protein-Rich Variation: Add shredded chicken, turkey, or even small meatballs to increase protein and make the soup heartier.
- Vegetarian Option: Use vegetable broth instead of chicken broth. Include extra vegetables like zucchini, spinach, or kale for added nutrition.
- Gluten-Free Twist: Swap traditional pastina with gluten-free pasta, quinoa, or rice to cater to dietary restrictions.
- Spicy Kick: Add a pinch of chili flakes or a splash of hot sauce for a spicy, warming version of the soup.
- Creamy Comfort: Mix in some cream, milk, or blended cannellini beans to give the soup a silky, creamy texture
Italian Penicillin Soup Ingredients
This Italian Chicken Pastina soup is prepared with these simple ingredients:
- olive oil
- small onion finely chopped
- garlic cloves, minced
- medium carrots, diced
- celery stalks, diced
- chicken broth (or vegetable broth for vegetarian)
- cooked, shredded chicken (optional for protein boost)
- pastina (or any small pasta)
- salt and pepper to taste
- fresh parsley, chopped (for garnish)
- grated Parmesan cheese (optional)
How To Make Italian Pastina Soup
- Heat the Oil: In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
- Add Broth: Pour in the chicken or vegetable broth. Bring the mixture to a gentle boil.
- Cook the Pasta: Stir in the pastina and cook according to package instructions (about 7-9 minutes), stirring occasionally to prevent sticking.
- Add Chicken: If using shredded chicken, add it to the pot once the pasta is almost done cooking. Let it warm through for 2-3 minutes.
- Season the Soup: Taste and season the Italian Penicillin Soup with salt and pepper as needed.
Italian Chicken Pastina soup is very quick, easy to prepare and prepared with simple ingredients. This soup is also called Italian Penicillin Soup with Chicken.
How To Serve The Italian Pastina Soup
To serve the Penicillin soup, ladle the soup into bowls. Top with fresh parsley and grated Parmesan cheese, if desired.
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F.A.Qs
Can I add protein to the soup?
Yes, shredded chicken, turkey, or even small meatballs make excellent additions to boost protein content.
What type of broth is best for this soup?
Homemade chicken or bone broth is ideal for its depth of flavor and nutritional benefits. Vegetable broth works well for vegetarian versions.
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Is pastina soup suitable for people with dietary restrictions?
Absolutely! It can be adapted for gluten-free, vegan, and low-sodium diets with minor adjustments.
How long does it take to make pastina soup?
A basic version can be ready in under 30 minutes, while more elaborate recipes may take up to an hour.
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Equipments For Italian Penicillin Soup
- Serving bowls – for serving the pastina soup
- Large Pot– for making penicillin soup
- Scoop – tablespoon scoop to serving the soup.
Italian Pencillin Soup Recipe With Chicken, Italian Pastina Soup
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup cooked, shredded chicken (optional for protein boost)
- 1 cup pastina (or any small pasta)
- salt and pepper to taste
- fresh parsley, chopped (for garnish)
- grated Parmesan cheese (optional)
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Instructions
- In a large pot, heat olive oil on medium heat. Then add onion, garlic, carrots, and celery in it. Sauté for 5-7 minutes until the vegetables are softened.
- Then pour in the broth (chicken or vegetable). Get the mixture to a gentle boil.
- Stir in the pastina and cook according to package instructions (about 7-9 minutes), stirring occasionally to prevent sticking.
- If shredded chicken is used, add it to the pot once the pasta is almost done cooking. Let it warm through for 2-3 minutes.
- Taste and season with salt and pepper as needed.
- Pour the soup into bowls. Top with fresh parsley and grated Parmesan cheese, if desired before serving.
My mom enjoyed the italian pencillin soup