Sometimes, the best remedy for a cold—or just a long day—is a steaming bowl of soup. Enter Italian Penicillin Soup, lovingly known as Sick Day Soup or Chicken Pastina Soup. While it might not come with a doctor’s seal of approval, this rich, aromatic dish is the ultimate comfort on a chilly day, offering a perfect blend of tradition and ease.
What sets this apart from standard chicken noodle soup? The simmered vegetables are blended and stirred back into the broth—a “genius” move that adds both body and complexity. Cooking the pastina directly in the broth thickens it just enough, while fresh herbs and a Parmesan rind elevate the flavor to something truly special.
“Honestly, this will be the only way I make chicken noodle soup from now on,” says recipe tester Amanda Holstein. Whether you’re under the weather or just craving something cozy, this hearty soup is destined to become your cold-weather favorite.
Ingredients
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8 cups lower-sodium chicken broth
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2 cups chopped sweet onion
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1 1/2 cups peeled and coarsely chopped carrots (about 2)
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2 celery ribs, coarsely chopped
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6 garlic cloves, smashed and peeled
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3/4 teaspoon kosher salt
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4 thyme sprigs
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2 fresh bay leaves
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1 (2 ounce) Parmigiano-Reggiano cheese rind, plus grated cheese for garnish
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4 ounces uncooked pastina pasta
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2 cups shredded rotisserie chicken
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Fresh flat-leaf parsley leaves
Directions
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Gather all ingredients.
Dotdash Meredith Food Studios
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Bring broth, onion, carrots, celery, garlic, and salt to a boil in a large saucepan or small Dutch oven over high; reduce heat to medium-low, and simmer until vegetables are softened, about 10 minutes. Using a slotted spoon, transfer vegetables and 1 cup of broth to a blender.
Dotdash Meredith Food Studios
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Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 seconds. Stir blended carrot mixture back into soup.
Dotdash Meredith Food Studios
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Add thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind. Bring to a boil over medium-high. Add pasta, reduce heat to medium-low, and simmer, stirring occasionally, until pasta is tender, 18 to 20 minutes, adding shredded chicken in the last 3 minutes of cooking.
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Remove from heat. Remove and discard thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind.
Dotdash Meredith Food Studios
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Serve immediately, and garnish with parsley and grated Parmigiano-Reggiano.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 332 | Calories |
| 13g | Fat |
| 27g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 332 | |
| % Daily Value * | |
| Total Fat 13g | 17% |
| Saturated Fat 4g | 20% |
| Cholesterol 107mg | 36% |
| Sodium 1913mg | 83% |
| Total Carbohydrate 27g | 10% |
| Dietary Fiber 3g | 11% |
| Total Sugars 7g | |
| Protein 28g | 56% |
| Vitamin C 9mg | 10% |
| Calcium 157mg | 12% |
| Iron 2mg | 12% |
| Potassium 601mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
