Healing Chicken Soup (Print Version)
# Ingredients:
01 -
2 tablespoons extra virgin olive oil.
02 -
1 tablespoon butter.
03 -
1 large onion, diced small.
04 -
1 large shallot, finely chopped.
05 -
4 stalks celery, diced small.
06 -
1 large yellow bell pepper, diced small.
07 -
4 medium garlic cloves, minced.
08 -
8 cups low-sodium chicken broth.
09 -
1 pound carrots, diced small.
10 -
1 parmesan rind (optional).
11 -
1½ teaspoons kosher salt.
12 -
⅓ cup uncooked pastina.
13 -
2½-3 cups rotisserie chicken.
14 -
Grated Parmesan for serving.
15 -
Fresh rosemary and/or thyme leaves.
# Instructions:
01 -
Heat oil and butter in Dutch oven. Cook onion, shallot, celery and pepper 4-5 minutes until translucent. Add garlic and cook 2 minutes more.
02 -
Add broth, carrots, parmesan rind and salt. Boil then simmer 20-25 minutes until vegetables are tender.
03 -
Remove 2 cups vegetables. Puree remaining soup until smooth. Return reserved vegetables to pot.
04 -
Add pastina and cook according to package directions. Add chicken and let rest covered for 20 minutes.
05 -
Adjust seasoning and serve with Parmesan, herbs, and black pepper.
# Notes:
01 -
Can use any tiny pasta shape for pastina.
02 -
Let soup rest to develop flavors.