Italian Penicillin Soup

Italian Penicillin Soup

from allrecipes.com
Dinner
55 min
6 servings
332 kcal / serving

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. Here's how to make Italian Penicillin Soup.

Ingredients

  • lower-sodium chicken broth
    8 c
  • sweet onion

    coarsely chopped, about 2 cups

    1 medium
  • carrots

    peeled and coarsely chopped, about 1 1/2 cups

    2 medium
  • celery ribs

    coarsely chopped, about 1 1/3 cups

    2 medium
  • garlic cloves

    smashed and peeled

    6 medium
  • kosher salt
    ¾ tsp
  • thyme sprigs
    4
  • fresh bay leaves
    2
  • parmigiano-reggiano cheese rind

    plus grated cheese for garnish

    1
  • uncooked pastina pasta

    about 1/2 cup

    4 oz
  • shredded rotisserie chicken

    from 1 [3 pound] chicken

    2 c
  • fresh flat-leaf parsley leaves

Directions

  1. 1

    Gather all ingredients.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

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

  6. 6

    Serve immediately, and garnish with parsley and grated Parmigiano-Reggiano. Recipe developed by Craig Ruff