Italian Penicillin Soup
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 6
Ingredients:
8 cups lower-sodium chicken broth
2 cups chopped sweet onion
1 1/2 cups peeled and coarsely chopped carrots
2 celery ribs, coarsely chopped
6 garlic cloves, smashed and peeled
3/4 teaspoon kosher salt
4 thyme sprigs
2 fresh bay leaves
1 (2-ounce) Parmigiano-Reggiano cheese rind, plus grated cheese for garnish
4 ounces uncooked pastina pasta
2 cups shredded rotisserie chicken
fresh flat-leaf parsley leaves, for garnish
Directions:
Gather all ingredients.
Bring broth, onion, carrots, celery, garlic, and salt to a boil in a large saucepan or small Dutch oven over high heat. Reduce the heat to medium-low, and simmer until the vegetables are softened, about 10 minutes. Using a slotted spoon, transfer vegetables and 1 cup of broth to a blender.
Secure the lid on the blender, and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 30 seconds. Stir blended carrot mixture back into soup.
Add thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind. Bring to a boil over medium-high heat. Add pasta, reduce the heat to medium-low, and simmer, stirring occasionally, until the pasta is tender, 18 to 20 minutes, adding shredded chicken in the last 3 minutes of cooking.
Remove from heat. Remove and discard thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind.
Serve immediately; garnish with parsley and grated Parmigiano-Reggiano.
Recipes courtesy of All Recipes.com
