Often called Italian Penicillin Soup or pastina soup, this traditional comfort food is a popular sick-day meal and cold-weather dinner. The vegetables are simmered until tender, blended back into the chicken broth, then combined with shredded chicken and small elbow pasta. Parmesan and fresh parsley complete the soup.
Blending part of the vegetables creates a rich, velvety broth without heavy cream. This version uses small elbow pasta instead of traditional pastina, making it an easy alternative when pastina or stelline pasta is unavailable.
This recipe is ideal for anyone searching for a homemade chicken noodle soup recipe, Italian Penicillin Soup recipe, chicken soup recipe, pastina soup recipe, chicken vegetable soup, best soup when sick, sick day soup, fall soup recipes or comforting meals for cold weather.
⏱️ CHAPTERS:
00:00 Chicken Noodle Soup Recipe — Italian Penicillin Soup 00:30 Chicken Soup Recipe with Blended Vegetables 01:00 Italian Chicken Soup with Small Pasta and Parmesan
This video shares a traditional recipe and my personal experience for educational and informational purposes only. It is not medical advice, and this soup is not intended to diagnose, treat, cure or prevent any disease. Consult a qualified healthcare professional if symptoms are severe, persistent or worsening.
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This chicken soup is known as Italian penicillin.
I eat it when I'm sick and exhausted because it brings me back to life.
For this homemade chicken soup, add three finely chopped carrots to a pot.
Add one finely chopped onion, two celery stalks, three cloves of garlic,
one bay leaf, and 500 grams or 1.1 pounds of chicken breast.
Pour in two liters or about eight and a half cups of water.
Place the pot on the stove.
Cover and cook until the chicken and vegetables are tender.
After 40 minutes, remove the chicken breasts from the pot.
Remove the bay leaf as well.
Now take a blender.
Transfer some of the cooked vegetables to the blender, leaving the rest in the soup.
Add one ladleful of broth.
Blend until smooth.
This step transforms ordinary chicken soup into rich Italian penicillin soup.
Return the blended vegetables to the pot.
Once the chicken has cooled slightly, shred it.
Return the shredded chicken to the pot for a rich chicken and vegetable soup.
Add 40 grams or 1.4 ounces of small pasta for that classic pastina style texture.
Add half a teaspoon of salt.
And half a teaspoon of black pepper.
Stir everything together.
And cook for three to four minutes or until the pasta is tender.
The chicken soup is ready.
Finish it with fresh parsley.
Finally, add parmesan for extra richness and depth of flavor.
Sprinkle some parmesan on top.
This is my go-to chicken soup when I'm sick, have a cold, or simply feel exhausted.
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