Italian Penicillin Soup (Pastina Chicken Soup) – The Ultimate Comfort Food

Introduction

Italian Penicillin Soup, also affectionately known as Pastina Chicken Soup, is more than just a meal – it’s a remedy for the soul. This comforting, easy-to-make soup is a staple of Italian-American cuisine, blending the simplicity of pastina pasta with the richness of chicken broth and the warmth of aromatic vegetables. What makes this dish truly special is its ability to elevate everyday ingredients into a culinary masterpiece that’s both nourishing and delicious. Whether you’re looking to soothe a cold, warm a chilly evening, or simply enjoy a hearty meal, Italian Penicillin Soup is the perfect choice. It’s a testament to the power of traditional cooking, where love, care, and a few quality ingredients come together to create something truly comforting.

Why This Works

• Flavor balance and ingredient accessibility: The beauty of Italian Penicillin Soup lies in its balanced flavors, achieved through the combination of chicken, vegetables, and pasta, all of which are readily available in most supermarkets.
• Ease of preparation: This soup is incredibly easy to prepare. With a simple sauté of onions, garlic, and sometimes celery, followed by the addition of chicken, broth, and pasta, the process is straightforward and quick.
• Impressive results with minimal effort: Despite its simplicity, Italian Penicillin Soup yields impressive results. The slow cooking of the chicken and vegetables in broth creates a deep, satisfying flavor, while the pastina adds a pleasant texture, making it a dish that’s sure to please both family and guests.

Ingredients

• 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 4 cups chicken broth
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 cup pastina pasta
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese, for serving (optional)

Instructions

1. Step 1: Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrot, and celery, and sauté until the vegetables are tender, about 5-7 minutes.
2. Step 2: Add the chicken to the pot and cook until it’s browned on all sides and cooked through, about 5-6 minutes. Remove the chicken from the pot and set it aside.
3. Step 3: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and let simmer for 10 minutes. Add the pastina pasta to the pot and cook according to the package instructions until it’s al dente.
4. Step 4: Return the chicken to the pot and season the soup with salt and pepper to taste. Serve hot, garnished with chopped parsley and a sprinkle of Parmesan cheese if desired.

Handy Tips

• For an extra boost of flavor, use homemade chicken broth instead of store-bought. You can make your own broth by simmering chicken bones, vegetables, and aromatics in water for a few hours.
• Don’t overcook the pastina; it should retain a bit of bite. If you’re unsure, taste it frequently towards the end of the cooking time.
• Consider adding other vegetables like diced bell peppers or sliced mushrooms to the soup for added flavor and nutrition.

Heat Control

The key to a great Italian Penicillin Soup is controlling the heat. After bringing the broth to a boil, reduce the heat to a simmer to prevent the soup from becoming too dense or the pasta from overcooking. Ideally, you want to maintain a gentle simmer, where the soup is just barely bubbling. This ensures that all the flavors meld together beautifully and that the chicken and pasta are cooked to perfection.

Crunch Factor

The texture of Italian Penicillin Soup is an important aspect of its appeal. The pastina pasta should be al dente, providing a satisfying bite, while the vegetables should be tender but still crisp. To achieve this, make sure not to overcook the vegetables during the initial sauté, and cook the pasta just until it reaches the al dente stage. If you’re adding other ingredients like carrots or celery, they should be cooked until they’re tender but still retain some crunch.

Pro Kitchen Tricks

• Use high-quality ingredients: The flavor of your soup is only as good as the ingredients you put into it. Opt for fresh vegetables, good-quality broth, and tender chicken for the best results.
• Don’t skip the step of browning the chicken: Browning the chicken adds a depth of flavor to the soup that you just can’t replicate with raw chicken. It’s worth the extra few minutes of cooking time.
• Let it rest: After cooking, let the soup rest for a few minutes before serving. This allows the flavors to meld together and the soup to cool slightly, making it easier to eat.

Storage Tips

• Leftover soup can be stored in the refrigerator for up to 3 days. Reheat it gently over low heat, adding a bit more broth if it’s become too thick.
• For longer storage, cool the soup completely and then freeze it. Frozen soup will keep for up to 3 months. When you’re ready to eat it, thaw it overnight in the fridge and reheat it as needed.
• When reheating, make sure the soup reaches a minimum of 165°F (74°C) to ensure food safety.

Gift Packaging Ideas

Italian Penicillin Soup makes a thoughtful gift, especially for someone who’s under the weather. Consider packaging it in a thermally insulated container to keep it warm during transport. You can also include some crusty bread or a side of grated cheese for a complete meal. For a more personalized touch, add a handwritten note with the recipe and some care instructions. If you’re gifting it in a jar, make sure it’s cooled completely first to prevent the buildup of condensation, and include a packet of pastina pasta and some instructions on how to cook it.

Flavor Variations

• Different spices: Add some dried thyme, basil, or oregano to give the soup an herby flavor. You can also use red pepper flakes for a spicy kick.
• Creative toppings: In addition to parsley and Parmesan, consider topping your soup with a dollop of sour cream, some diced tomatoes, or a sprinkle of grated carrot for added color and flavor.
• Ingredient swaps: Use vegetable broth instead of chicken broth for a vegetarian version, or substitute the chicken with diced turkey or pork for a different twist.

Troubleshooting

• Texture problems: If your soup becomes too thick, add a bit more broth. If it’s too thin, simmer it for a few more minutes to reduce the liquid.
• Ingredient replacements: If you don’t have pastina, you can substitute it with other small pasta shapes like ditalini or elbow macaroni. Just adjust the cooking time according to the package instructions.
• Over/undercooking signs: Check your chicken and pasta regularly towards the end of the cooking time. The chicken should be cooked through and the pasta should be al dente. If you notice either is overcooked, adjust your cooking time for the next batch.

FAQs

• Can I freeze it? Yes, Italian Penicillin Soup freezes well. Cool it completely, then transfer it to an airtight container or freezer bag, and store it in the freezer for up to 3 months.
• Is it gluten-free? Traditional pastina pasta is made from wheat and contains gluten. However, you can find gluten-free pastina alternatives made from rice, corn, or quinoa. Just be sure to check the ingredient label.
• Can I double the recipe? Yes, you can easily double or triple this recipe if you’re serving a larger crowd. Just keep an eye on the cooking time, as larger batches may take a bit longer to cook through.

Conclusion

Italian Penicillin Soup is a dish that warms the heart as much as it nourishes the body. With its comforting blend of chicken, pasta, and vegetables in a rich broth, this soup is the epitome of comfort food. It’s a reminder that sometimes, the simplest dishes are the most profound, requiring minimal ingredients but offering maximum satisfaction. Whether you’re cooking for one or for many, Italian Penicillin Soup is sure to become a staple in your culinary repertoire, a dish to turn to whenever you need a taste of home and a reminder of the joy in traditional cooking.