1-First Steps: Get Ready and Start Sautéing: Start by finely chopping one medium onion, two carrots, and two celery stalks. Mince three cloves of garlic and measure out 8 cups of low-sodium chicken broth. Heat two tablespoons of olive oil in a large pot over medium heat, then add the chopped onion, carrots, and celery. Cook for 6 8 minutes until softened, stirring in garlic for another minute to enhance the flavors of this traditional healing broth.

2-Building the Broth: Pour in the broth and a Parmesan rind if using, bringing it to a simmer. Add your protein, like chicken, and let it cook gently for 15 20 minutes until tender. If you’re adapting for penicillin healing broth variations, this is a great point to include extras like ginger for added warmth.

3-Building the Broth: Now, continue by adding the pastina and simmering until it’s al dente, which takes about 9 minutes for types like Acini di pepe.

4-Finishing Touches: Stir in fresh herbs, lemon juice, and adjust seasoning to taste. Let the soup rest for a few minutes to meld flavors, then serve with grated Parmesan. This step-by-step approach ensures your Italian Penicillin Soup turns out just right every time. Follow the directions closely for the best results in your chicken pastina soup.

5-Heat a large pot over medium heat and add the olive oil, butter, onion, shallot, celery, and bell pepper. Cook for 4-5 minutes until the onions become translucent, stirring occasionally. Add the garlic and cook for 2 more minutes while stirring. Stir in the chicken broth, carrots, parmesan rind (if using), and salt. Bring to a boil, then reduce to a simmer uncovered for 20-25 minutes until the vegetables are tender. Remove the parmesan rind, then scoop out 2 cups of diced veggies and set aside. Puree the remaining soup using an immersion or regular blender (cool the soup first if using a regular blender). Add the pastina pasta, bring to a boil, then simmer uncovered until the pasta is cooked (follow package instructions; for example, Acini di pepe takes about 9 minutes). Stir in the rotisserie or leftover chicken and reserved vegetables. Cover and let the soup rest for 20 minutes to allow flavors to meld and the broth to be absorbed. Taste and adjust seasoning with salt if needed. Serve topped with grated Parmesan, fresh herbs, and black pepper.