Italian Penicillin Soup

Ingredients

• 8 cup lower-sodium chicken broth
• 1 sweet onion (Medium; coarsely chopped, about 2 cups)
• 1 cup carrots (Medium; peeled and coarsely chopped, about 1 1/2 cups)
• 2 celery ribs (Medium; coarsely chopped, about 1 1/3 cups)
• 6 garlic cloves (Medium; smashed and peeled)
• 0.75 tsp kosher salt
• 4 fresh thyme sprigs (About 3 inches each)
• 2 fresh bay leaves
• 1 Parmigiano-Reggiano cheese rind (Use the rind in the soup; grated Parmigiano-Reggiano is also needed for garnish)
• 4 oz uncooked pastina pasta
• 2 cup shredded rotisserie chicken (From 1 (3-pound) chicken)
• fresh flat-leaf parsley leaves (For garnish)
• grated Parmigiano-Reggiano (For garnish)

Steps

1. 1

   Gather all ingredients.

2. 2

   Bring the chicken broth, onion, carrots, celery, garlic, and kosher salt to a boil in a large saucepan or small Dutch oven over high heat.

3. 3

   Reduce the heat to medium-low and simmer until the vegetables are softened, about 10 minutes.

4. 4

   Using a slotted spoon, transfer the softened vegetables and 1 cup of the cooking liquid to a blender.

5. 5

   Secure the blender lid and remove the center piece to allow steam to escape. Place a clean towel over the opening, then process until smooth, about 30 seconds.

6. 6

   Stir the blended carrot mixture back into the soup.

7. 7

   Add the thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind. Bring the soup to a boil over medium-high heat.

8. 8

   Add the pastina pasta, reduce the heat to medium-low, and simmer, stirring occasionally, until the pasta is tender, 18 to 20 minutes.

9. 9

   Add the shredded chicken during the last 3 minutes of cooking.

10. 10

    Remove the soup from the heat. Remove and discard the thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind.

11. 11

    Serve immediately, garnished with fresh parsley leaves and grated Parmigiano-Reggiano.

Notes

Acini di pepe, stelline, or orzo can be substituted for the pastina; cook according to package directions. Refrigerate leftovers in an airtight container for up to 4 days. Because the pasta continues to absorb broth, stir in additional chicken broth when reheating if needed. For best results when freezing, freeze the soup before adding the pasta; thaw overnight in the refrigerator, reheat, and cook the pasta fresh before serving.

Nutrition per serving

• soup
• main
• Italian
• comfort food
• one-pot
• stovetop
• chicken
• make-ahead