Italian Penicillin Soup

Italian Penicillin Soup combines tender chicken thighs, carrots, celery, onion, pastina, and lemon in a comforting broth for an easy stovetop meal.

Prep: 15 min · Cook: 45 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 lb chicken thighs
• 8 cups chicken broth
• 3 carrots
• 3 celery stalks
• 1 medium yellow onion
• 1 cup pastina
• 1 medium lemon
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Cooking instructions

1. Place the chicken thighs, broth, carrots, celery, onion, salt, and pepper in a large pot. Bring to a gentle boil, then reduce the heat and simmer uncovered until the chicken is tender and reaches 165°F (74°C) at the thickest part, about 25 minutes. (about 25 min) — 165°F (74°C) chicken; gentle simmer
2. Transfer the chicken to a plate. Remove and discard the onion. Shred the chicken with two forks, then return it to the pot with the carrots and celery. (about 5 min)
3. Bring the broth back to a gentle boil. Stir in the pastina and cook until tender according to the package timing, usually 5 to 7 minutes. (about 7 min) — Gentle boil
4. Remove the pot from the heat. Stir in the lemon juice and parsley, taste, and adjust the seasoning before serving hot. (about 2 min)