Italian Penicillin Soup
“Honestly, this will be the only way I will make chicken noodle soup from now on.”
Ingredient
- 8 cups lower-sodium chicken broth
- 2 cups chopped sweet onion
- 1 1/2 cups peeled and coarsely chopped carrots (about 2)
- 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
Direction
- Gather all ingredients.
- 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.
- 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.
- 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.
- Remove from heat. Remove and discard thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind.
- Serve immediately, and garnish with parsley and grated Parmigiano-Reggiano.
