SoupItalian

Italian Penicillin Soup

Name: Italian Penicillin Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 8 cups lower-sodium chicken broth; 1 medium (8 ounce) sweet onion, coarsely chopped (about 2 cups); 2 medium (3 ounces each) carrots, peeled and coarsely chopped (about 1 1/2 cups); 2 medium (2 ounces each) celery ribs, coarsely chopped (about 1 1/3 cups); 6 medium garlic cloves, smashed and peeled; 3/4 teaspoon kosher salt; 4 (3 inch) thyme sprigs; 2 fresh bay leaves; 1 (2-ounce) Parmigiano-Reggiano cheese rind, plus grated cheese for garnish; 4 ounce uncooked pastina pasta (about 1/2 cup); 2 cups (8 ounce) shredded rotisserie chicken (from 1 [3 pound] chicken); Fresh flat-leaf parsley leaves

4.2

(10 reviews)

Author:Andrea Lobas Total: 0h 55m 12 ingredients 6 servings

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.

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Prep Time

0h 10m

Cook Time

0h 45m

Ingredients

Yield

6 servings

Calories

332 kcal

Ingredients

What you'll need

12 total ingredients

8 cups lower-sodium chicken broth

1 medium (8 ounce) sweet onion, coarsely chopped (about 2 cups)

2 medium (3 ounces each) carrots, peeled and coarsely chopped (about 1 1/2 cups)

2 medium (2 ounces each) celery ribs, coarsely chopped (about 1 1/3 cups)

6 medium garlic cloves, smashed and peeled

3/4 teaspoon kosher salt

4 (3 inch) thyme sprigs

2 fresh bay leaves

1 (2-ounce) Parmigiano-Reggiano cheese rind, plus grated cheese for garnish

4 ounce uncooked pastina pasta (about 1/2 cup)

2 cups (8 ounce) shredded rotisserie chicken (from 1 [3 pound] chicken)

Fresh flat-leaf parsley leaves

Nutrition Details

Nutrition Facts

Italian Penicillin Soup

Serving Size1 servings

Amount per serving

Calories332

% Daily Value*

Total Fat 13g17%

Saturated Fat 4g20%

Trans Fat 0g

Cholesterol 107mg36%

Sodium 1913mg83%

Potassium 0mg0%

Total Carbohydrates 27g10%

Dietary Fiber 3g11%

Total Sugars 7g

Protein 28g56%

Vitamin D 0mcg0%

Calcium 0mg0%

Iron 0mg0%

* Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are estimates and may vary.

Method

Step-by-step 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

Author & Creator

Andrea Lobas

Source Recipe