There’s something beautifully soothing about this little bowl of comfort. This Mini Italian Penicillin Soup brings the cozy feel of classic chicken soup but with bright Italian flavors that make it taste a bit more special. It’s the kind of quick, nurturing recipe you can pull together when you need warmth without fuss.
Ingredients
- 1 cup cooked shredded chicken
- 2 cups low-sodium chicken broth
- 1 small carrot, finely diced
- 1 small stalk celery, finely diced
- 1 small garlic clove, minced
- 2 tbsp tiny pasta (ditalini or orzo)
- 1 tsp lemon juice
- 1 tbsp grated Parmesan
- 1 tbsp chopped fresh parsley
- Pinch of black pepper
- Optional swap: Use leftover rotisserie chicken or substitute spinach for the celery.
Steps
- Warm your chicken broth in a small pot over medium heat.
- Add the diced carrot and celery; simmer 5–6 minutes until they soften.
- Stir in the garlic and pasta. Let it cook until the pasta is tender don’t worry if it looks thick; mini soups often do.
- Add the shredded chicken and let everything bubble together for 2 minutes.
- Stir in the lemon juice, Parmesan, and parsley.
- Taste and add a pinch of black pepper to brighten the flavor.
- Remove from heat and let it rest for one minute so the flavors settle.
Chef’s Tips
- If the pasta absorbs too much broth, just add a splash of water or extra broth mini pastas love to drink!
- Keep the chicken shredded very small so each spoonful feels delicate and balanced.
- Store leftovers in the fridge for up to 2 days; add a little broth before reheating.
Variations
- Mini Healing Boost: Add a slice of fresh ginger while simmering and remove before serving.
- Creamier Version: Stir in 1/2 teaspoons of heavy cream at the end.
- Kid-Friendly: Use tiny star pasta and skip the lemon if your little ones prefer milder flavors.
Serving Suggestion
Enjoy this mini soup warm with a sprinkle of extra Parmesan and a small heel of crusty bread just enough to make you feel cared for.