Can I use store-bought broth instead of making my own?

Oh honey, I've been there—some days, you just can't face simmering a whole chicken! A good-quality, low-sodium chicken broth works in a pinch (aim for 6-8 cups). But here's my secret: boost that store-bought broth by adding an extra garlic clove and a teaspoon of olive oil while heating. It won't be exactly like Nonna's, but it'll still wrap you in comfort when time's tight!

How do I make this gluten-free?

So easy! Swap the pastina for gluten-free orzo, quinoa, or even cauliflower rice (which oddly works beautifully here). Just check those spice jars too—some blends sneak in wheat-based anti-caking agents. My celiac friend swears by tossing in a handful of spinach instead of pasta—turns it into an instant "green goddess" healing soup!

What's the best substitute for pastina?

Any tiny pasta will do—ditalini, orzo, even broken spaghetti pieces. But my wildcard pick? Pearled couscous! It plumps up like little flavor pillows. For grain-free options, try diced zucchini or spaghetti squash—they give that same slurp-able joy without the carbs. Just add them later in cooking so they stay toothsome.

Can I make this in a slow cooker?

Absolutely! Toss everything except the pasta in your crockpot. Cook on low 6-8 hours, then shred the chicken, stir in pastina, and crank to high for 20 minutes. The broth might be cloudier, but the flavor? Still magic. Just don't forget to skim fat at the end—it pools differently in slow cookers!

Why does my soup taste bland?

Nine times out of ten? Underseasoned broth! Chicken soups need way more salt than you’d think (Nonna’s pinch always turned into a handful). Taste after simmering, then add salt in ¼ teaspoon increments until the flavors pop. Acid helps too—a splash of lemon juice or vinegar wakes everything up beautifully!

Healing Italian Penicillin Soup in Just 60 Minutes

Name: Italian Penicillin Soup
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 1 whole chicken (about 3-4 lbs); 8 cups water; 1 onion, chopped; 3 carrots, sliced; 3 celery stalks, chopped; 4 garlic cloves, minced; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp dried rosemary; 1 bay leaf; 1 cup pastina or small pasta; Salt and pepper to taste; Fresh parsley for garnish

Italian Penicillin Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting chicken soup with Italian herbs and pasta, perfect for cold and flu season.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 1 hour 10 min
Total Time: 1 hour 25 min
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Italian
Diet: Low Lactose

Ingredients

Scale

1 whole chicken (about 3–4 lbs)
8 cups water
1 onion, chopped
3 carrots, sliced
3 celery stalks, chopped
4 garlic cloves, minced
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
1 cup pastina or small pasta
Salt and pepper to taste
Fresh parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

Place the chicken, water, onion, carrots, celery, garlic, oregano, thyme, rosemary, and bay leaf in a large pot. Bring to a boil.
Reduce heat and simmer for 1 hour, skimming any foam from the surface.
Remove the chicken and shred the meat. Return the meat to the pot.
Add the pastina and cook for 8-10 minutes until tender.
Season with salt and pepper. Garnish with fresh parsley before serving.

Notes

Freeze leftovers in airtight containers for up to 3 months.
Use gluten-free pasta for a gluten-free version.

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 4g
Sodium: 320mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 24g
Cholesterol: 70mg

Find it online: https://kitchenuser.net/italian-penicillin-soup-recipe/