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

  • 8 cupslower-sodium chicken broth
  • 1 mediumsweet onion, coarsely chopped (about 2 cups)
  • 2 mediumcarrots, peeled and coarsely chopped (about 1 1/2 cups)
  • 2 mediumcelery ribs, coarsely chopped (about 1 1/3 cups)
  • 6 mediumgarlic cloves, smashed and peeled
  • ¾ teaspoonkosher salt
  • 4thyme sprigs
  • 2fresh bay leaves
  • 1parmigiano-reggiano cheese rind, plus grated cheese for garnish
  • 4 ounceuncooked pastina pasta (about 1/2 cup)
  • 2 cupsshredded rotisserie chicken (from 1 [3 pound] chicken)
  • 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