Savor the Comfort: Italian Penicillin Soup (Pastina Recipe)

Ingredients

• 6 cups Bone Broth (low‑sodium, store‑bought or homemade)
• 4 cloves Garlic (peeled; can be left whole for a milder flavor)
• 2 medium Carrots (peeled and cut into large chunks)
• 2 stalks Celery (washed and cut into large pieces)
• 1 large Chicken Breast (boneless, skinless, about 8 oz; will be shredded after cooking)
• 1 tsp Fresh Thyme (leaves stripped; dried thyme can be used (½ tsp))
• 1 cup Small Pasta (any small shape such as ditalini, orzo, or tiny shells)

Instructions

1. Gather Ingredients

   Measure out bone broth, peel garlic, chop carrots and celery into large chunks, and have the chicken breast and thyme ready.

   Time: PT5M

2. Combine Ingredients and Bring to Simmer

   Place the bone broth, garlic cloves, carrot pieces, celery pieces, thyme, and the whole chicken breast into the large pot. Bring to a gentle simmer over medium heat.

   Time: PT10M

   Temperature: simmer

3. Cook Until Chicken Is Done

   Let the soup simmer until the chicken breast is cooked through and the vegetables are fork‑tender, about 15 minutes.

   Time: PT15M

   Temperature: simmer

4. Shred the Chicken

   Remove the chicken breast with tongs, place on a cutting board, and shred using two forks.

   Time: PT5M

5. Return Shredded Chicken

   Add the shredded chicken back into the pot and stir to combine.

   Time: PT1M

6. Blend the Soup Base

   Using an immersion blender, blend the vegetables and broth directly in the pot until smooth and creamy. Blend in short bursts to avoid splatter.

   Time: PT5M

7. Add Small Pasta

   Stir in the small pasta and continue to simmer until the pasta is al dente, about 8 minutes.

   Time: PT8M

   Temperature: simmer

8. Serve

   Ladle the hot soup into bowls and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

45 g

Fat

5 g

Fiber

3 g