Italian Nonna's Penicillin Soup (Print version)
A silky Italian chicken and pastina soup made with blended vegetables, a Parmesan rind, and rotisserie chicken. Ready in about 45 minutes.
# Ingredients:
Broth and vegetables
01 -
8 cups (1.9 L) lower-sodium chicken broth
02 -
2 cups chopped sweet onion
03 -
1 1/2 cups peeled and coarsely chopped carrots
04 -
2 celery ribs, coarsely chopped
05 -
6 garlic cloves, smashed and peeled
06 -
3/4 teaspoon kosher salt
07 -
4 fresh thyme sprigs
08 -
2 fresh bay leaves
09 -
1 (2 oz) piece Parmigiano-Reggiano rind, plus grated cheese for serving
Pasta and chicken
10 -
4 oz (115 g) uncooked pastina pasta
11 -
2 cups shredded rotisserie chicken
To serve
12 -
Fresh flat-leaf parsley leaves
13 -
Grated Parmigiano-Reggiano cheese
# Instructions:
01 -
Bring the broth, onion, carrots, celery, garlic, and salt to a boil in a large Dutch oven or saucepan. Reduce heat to medium-low and simmer until the vegetables are softened, about 10 minutes.
02 -
Using a slotted spoon, transfer the cooked vegetables and 1 cup of the broth to a blender. Puree until smooth, then stir the mixture back into the pot.
03 -
Add the thyme sprigs, bay leaves, and Parmesan rind. Return the soup to a gentle boil over medium-high heat.
04 -
Add the pastina and simmer, stirring occasionally, until the pasta is tender, 18 to 20 minutes. Stir in the shredded chicken during the last 3 minutes to heat through.
05 -
Remove and discard the thyme, bay leaves, and Parmesan rind. Ladle into bowls and garnish with parsley and grated Parmesan.
# Good to know:
01 -
Use an immersion blender to puree directly in the pot for easier cleanup.
02 -
If the soup thickens after sitting, thin it with a little chicken broth or water when reheating.