Italian Penicillin Soup

Name: Italian Penicillin Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 tbsp Olive Oil; 1 Onion; 2 Carrots; 2 Celery; 2 cloves Garlic; 7⅔ cups Chicken Broth; 1¼ lb Chicken Breast; 1 tsp Salt; 5½ oz Pasta; 1 Lemon; 1½ oz Parmesan; ¼ tsp Black Pepper

By Eatpace

Chicken and tiny pasta simmer in a blended vegetable broth, finished with Parmesan and lemon. The vegetables and chicken cook together in one pot in about 30 minutes.

Total: 40 min; 10 prep · 30 cook
Serves: 4; Scale it below
Calories: 447; kcal per serving
Protein: 46g; per serving

Plan this dinner Jump to recipe

Chicken and pastina soup in a golden vegetable broth with Parmesan.

40 min

Method

6 steps 10 min prep · 30 min cook

Prep

Step 1. Heat Olive Oil in a large pot over medium heat. Add Onion, Carrot and Celery and cook, stirring, until beginning to soften, about 5 minutes. Stir in Garlic until fragrant, about 30 seconds.
Step 2. Add Chicken Broth, Chicken Breast and Salt. Bring to a boil, then lower the heat and simmer gently until the chicken is cooked through and the vegetables are tender, about 15 minutes.
Step 3. Transfer the chicken to a plate. Blend the vegetables and broth with an immersion blender until smooth, keeping the blender submerged to avoid splashes.
Step 4. Bring the broth back to a gentle boil and stir in Pasta. Cook, stirring often, until tender, about 8 minutes or according to the package; reduce the heat if it sticks.
Step 5. Meanwhile, shred the chicken with forks.

Finish & serve

Step 6. Turn off the heat and return the chicken to the pot. Stir in Lemon, Parmesan and Black Pepper, then ladle into bowls.

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Tips

Good to know

Check the thickest part of the chicken with an instant-read thermometer; it should reach 165°F.

Leftovers

Refrigerate leftovers for up to 3 days and add a splash of water when reheating, as the pasta absorbs broth.

Swap it

Use a small gluten-free pasta and check its package cooking time if avoiding wheat.

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