Go Back
Print Recipe

Italian Penicillin

Ingredients

  • 2 Tbls olive oil 
  • 1 med yellow onion, coarsely chopped about 1 1/2 cups
  • 4 med carrots, coarsely chopped
  • 2 stalks celery, coursely chopped
  • 6 cloves garlic, peeled
  • 1 1/2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 8 c low-sodium chicken broth
  • 2 Tbls soy sauce
  • 1 Parmesan rind optional
  • 2 sprigs fresh thyme
  • 2 dried bay leaves
  • 1 lb shredded, cooked chicken about 3 cups
  • 1 c dried pastina pasta or another small shape
  • 1 Tbls freshly squeezed lemon juice from 1/2 med lemon
  • grated Parmesan cheese for serving
  • chopped fresh parsley leaves optional garnish

Instructions

  • Heat 2 tablespoons olive oil in a large Dutch oven or large pot over medium heat until shimmering. Add coarsely chopped yellow onion, carrots, celery, peeled garlic cloves, salt, and black pepper. Cook, stirring occasionally, until the vegetables are just beginning to brown, about 8 minutes.
  • Stir in low-sodium chicken broth, soy sauce, Parmesan cheese rind if using, thyme, and bay leaves. Increase the heat to medium-high and bring to a boil. Reduce the heat to maintain a gentle simmer and cook until the vegetables are tender, 20 to 25 minutes.
  • Remove and discard the Parmesan rind, thyme stems, and bay leaves. Using a slotted spoon, use an immersion blender or transfer the vegetables to a blender. Blend until smooth.
  • Return the puréed vegetables to the pot. Bring the soup back to a boil over medium heat. Add shredded chicken and dried pastina pasta. Reduce the heat to maintain a simmer. Cook, stirring frequently and scraping the bottom of the pot, until the pasta is tender, about 6 minutes.
  • Turn off the heat. Stir in lemon juice. Taste and season with more kosher salt as needed. Garnish with grated Parmesan cheese and chopped fresh parsley leaves, if desired.

Notes

Reheat in the microwave or on the stovetop over low heat, adding a splash of water or broth as needed to thin out.