Description
This Ultimate Italian Penicillin Soup is a soul-warming blend of wholesome ingredients that combines the flavors of rich chicken broth, tender chicken, hearty vegetables, and delicious Italian herbs. Perfect for when you’re feeling under the weather or just need a comforting bowl of soup, this dish is packed with nourishing goodness. It’s easy to make, and you’ll love how the depth of flavors evolves as it simmers!
Ingredients
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
Instructions
- 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.
Notes
- If you prefer a richer broth, feel free to use bone-in chicken thighs and simmer the broth for longer before removing the bones.
- Substitute the pasta with quinoa or rice for a gluten-free version.
- You can freeze the soup (without the pasta) for up to 3 months. Reheat and add the pasta when ready to serve.
- For extra flavor depth, add a splash of white wine after sautéing the vegetables.
Nutrition
- Serving Size: 1 bowl
- Calories: ~350 kcal
- Sugar: 7g
- Sodium: ~700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg