Description
Italian penicillin soup is a soul-warming, nutrient-dense bowl of homemade broth, velvety vegetables, tender pastina, and savory rotisserie chicken. This classic remedy transforms humble pantry staples into a restorative meal that tastes like a hug in a bowl. By blending a portion of the aromatics, you achieve a luxurious, silky texture that perfectly complements the hearty chicken and pasta, making it the ultimate comfort food for any weeknight.
Ingredients
8 cups low-sodium chicken broth
2 cups sweet onion, diced finely
1 1/2 cups carrots, chopped into rounds
2 ribs celery, chopped
6 cloves garlic, smashed
3/4 tsp Kosher salt
4 sprigs fresh thyme
2 fresh bay leaves
1 block Parmigiano-Reggiano (rind saved)
4 oz pastina (stelline or acini di pepe)
2 cups rotisserie chicken, shredded
Instructions
Add the broth, onion, carrots, celery, garlic, and salt to a large Dutch oven and bring to a boil.
Reduce heat to low and simmer until all vegetables are fork-tender.
Carefully transfer the vegetables and one cup of the cooking broth into a blender and process until smooth and velvety.
Return the blended vegetable mixture to the pot and add the Parmigiano-Reggiano rind, thyme, and bay leaves; simmer to infuse flavors.
Remove the rind, thyme sprigs, and bay leaves, then stir in the pastina and cook until tender.
Stir in the shredded rotisserie chicken, heat through, and serve immediately with fresh shaved parmesan.
Notes
Ensure you vent the blender lid properly when blending hot liquids to prevent pressure buildup. The parmesan rind adds essential umami, but remove it before serving. Store leftovers in an airtight container in the freezer for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Italian-American