This is known as Italian Penicillin soup, and boy does it hit the spot when you need it

Slow Cooker Pastina Soup, often referred to as Italian Penicillin Soup, is a comforting, healing dish that's perfect for chilly days or when you're feeling a bit under the weather. This recipe has its roots in traditional Italian kitchens, where grandmothers would cook up a pot of this warm, nourishing soup to soothe colds and sore throats. The slow cooker method makes it super easy for busy folks like us, ensuring you can come home to a ready-to-eat meal after a long day at work.

This Pastina Soup pairs perfectly with a crusty loaf of bread, ideal for dipping and soaking up all those savory juices. You can also serve it with a light side salad dressed with a simple vinaigrette to balance out the meal. For a heartier option, consider a side of roasted vegetables or even a grilled cheese sandwich.

Servings: 6

1 cup pastina (tiny pasta)
1 lb chicken breast, boneless and skinless
1 medium carrot, diced
1 celery stalk, diced
1 small onion, finely chopped
3 cloves garlic, minced
1 bay leaf
8 cups low-sodium chicken broth
Salt and pepper to taste
1 tsp dried thyme
1 tsp dried parsley
Juice of 1 lemon
2 cups fresh spinach, roughly chopped
Grated Parmesan cheese for garnish

Place the chicken breast, carrot, celery, onion, garlic, bay leaf, dried thyme, and dried parsley in the slow cooker.

Pour in the chicken broth, making sure everything is well submerged.

Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.

About 30 minutes before serving, remove the chicken breast, shred it using two forks, and return it to the slow cooker.

Add the pastina and let it cook for another 20-30 minutes until tender.

Stir in the fresh spinach and lemon juice, cooking for an additional 5 minutes.

Season with salt and pepper to taste.

Ladle the soup into bowls and garnish with grated Parmesan cheese.