Italian Penicillin Soup

Italian Penicillin, also called Sick Day Soup or Chicken Pastina Soup, is a rich, aromatic twist on classic chicken noodle soup. Blended vegetables, fresh herbs, and a Parmesan rind create a hearty, flavorful broth perfect for battling a cold.

Author:

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 6 servings

Calories: 231 kcal per serving

Ingredients

8 cup - lower-sodium chicken broth
1 - sweet onion
2 - carrots
2 - celery
6 medium cloves - garlic
¾ teaspoon - kosher salt
4 - thyme
2 - fresh bay leaves
1 - Parmigiano-Reggiano cheese rind
4 ounce - pastina pasta
2 cup - 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; garnish with parsley and grated Parmigiano-Reggiano. Recipe developed by Craig Ruff

Nutrition