Description
This Italian Penicillin Soup is a flavorful twist on traditional chicken noodle soup, combining a rich chicken broth with pureed vegetables, tender pastina pasta, and shredded rotisserie chicken. The infusion of Parmigiano-Reggiano rind and fresh herbs elevates the comforting soup, making it an irresistible and hearty meal perfect for any occasion.
Ingredients
Broth and Vegetables
- 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
Cheese and Pasta
- 1 (2 ounce) Parmigiano-Reggiano cheese rind, plus grated cheese for garnish
- 4 ounces uncooked pastina pasta
Protein and Garnish
- 2 cups shredded rotisserie chicken
- Fresh flat-leaf parsley leaves for garnish
Instructions
- Prepare the broth base: Gather all ingredients. In a large saucepan or small Dutch oven, bring chicken broth, chopped onion, carrots, celery, garlic, and kosher salt to a boil over high heat. Reduce the heat to medium-low and simmer until the vegetables are softened, approximately 10 minutes.
- Blend the vegetables: Using a slotted spoon, carefully transfer the cooked vegetables along with 1 cup of broth to a blender. Secure the lid, remove the center piece to allow steam to escape, and place a clean towel over the opening. Blend until smooth, about 30 seconds. Stir this pureed mixture back into the soup pot.
- Add herbs and cheese rind: Add the thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind to the soup. Bring the mixture back to a boil over medium-high heat.
- Cook the pasta and add chicken: Add the uncooked pastina pasta to the soup, reduce the heat to medium-low, and simmer while stirring occasionally until the pasta is tender, about 18 to 20 minutes. During the last 3 minutes of cooking, stir in the shredded rotisserie chicken to warm through.
- Finish and serve: Remove the soup from heat. Discard the thyme sprigs, bay leaves, and cheese rind. Serve the soup immediately, garnished with fresh flat-leaf parsley and a sprinkle of grated Parmigiano-Reggiano cheese.
Notes
- For a smoother soup, ensure the vegetables are well pureed.
- Adjust the seasoning with additional kosher salt or freshly ground black pepper as needed.
- Pastina pasta can be substituted with other small pasta shapes like orzo or tiny macaroni.
- Using low-sodium broth helps manage the overall salt content of the soup.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stove.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Simmering, Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 332
- Sugar: 7g
- Sodium: 1913mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 107mg
