Italian Penicillin (Pastina Chicken Soup)
Equipment
Ingredients
Ingredients
chicken breast (boneless, skinless)
400 g
carrot (diced)
2 piece
celery (diced)
2 stalk
onion (diced)
1 piece
garlic (minced)
3 clove
olive oil
30 ml
chicken broth
1.5 l
pastina
150 g
parmesan (grated)
40 g
parsley (fresh, chopped)
15 g
salt
5 g
black pepper
2 g
Instructions
Prepare vegetables
Dice the carrot, celery and onion into small cubes. Mince the garlic cloves.
Sauté aromatics
Heat olive oil in a pot over medium heat. Add onion, carrot, celery and garlic. Cook until softened and fragrant.
Add broth and chicken
Pour in chicken broth and add chicken breast. Bring to a gentle boil.
Simmer chicken
Reduce heat and simmer until chicken is cooked through. Season with salt and pepper.
Shred chicken
Remove chicken from the pot, shred with two forks and return to the soup.
Cook pastina
Add pastina directly to the simmering broth. Cook until al dente according to package instructions.
Finish and serve
Taste and adjust seasoning. Ladle into bowls and top with grated parmesan and chopped parsley if desired.
Original recipe
Storage
Store in airtight containers. Add a splash of broth when reheating if soup has thickened.
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