The Authentic Italian Penicillin: A Slow Cooker Guide to Pastina Soup
This Crockpot Pastina Soup (Italian Penicillin) is a restorative, velvety chicken soup. By blending the aromatics into the bone broth, we create a nutrient-dense, thick texture that is pure comfort in a bowl.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Total Time: 6 hours 10 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Ingredients
2 bone-in split chicken breasts, skin removed
1 onion, cut into 8 pieces
3 stalks celery, cut into 2-inch pieces
3 carrots, peeled and cut into 2-inch pieces
1½ teaspoons kosher salt
½ teaspoon ground black pepper
1 quart bone broth
2 cups water or chicken stock
1 cup pastina pasta (Acini Di Pepe)
Grated Parmesan cheese and fresh parsley for serving
Instructions
1. Place chicken, onion, celery, and carrots in a slow cooker. Season with salt and pepper. Pour in bone broth and water.
2. Cover and cook on High for 4 hours until vegetables are very tender.
3. Remove chicken and set aside. Skim any foam from the surface of the broth.
4. Remove vegetables and transfer to a blender with 1 cup of cooking liquid. Blend until smooth and pour back into the slow cooker.
5. Stir in pastina pasta, cover, and cook on High for 35 to 45 minutes until tender.
6. Shred chicken from the bones, stir back into the soup, and serve with Parmesan and parsley.
Notes
The soup will continue to thicken as it sits; add more broth to loosen if needed.
Use an immersion blender directly in the pot for a faster cleanup.
Store leftovers in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 146
- Sugar: 3g
- Sodium: 680mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 35mg
Find it online: https://www.flavourrecipe.com/crockpot-pastina-soup/