Description
This comforting Italian Penicillin Soup is a rich and flavorful twist on classic chicken noodle soup, featuring tender shredded chicken, vegetables, pastina pasta, and a savory Parmesan-infused broth. Blending part of the vegetables creates a velvety texture, making this soup both hearty and soothing, perfect for any day you need a warm, delicious meal.
Ingredients
Broth & Vegetables
- 8 cups lower-sodium chicken broth
- 2 cups chopped sweet onion
- 1 1/2 cups peeled and coarsely chopped carrots
- 2 celery ribs, coarsely chopped
- 6 garlic cloves, smashed and peeled
- 3/4 teaspoon kosher salt
- 4 thyme sprigs
- 2 fresh bay leaves
Cheese
- 1 (2 ounce) Parmigiano-Reggiano cheese rind, plus grated cheese for garnish
Pasta & Protein
- 4 ounces uncooked pastina pasta
- 2 cups shredded rotisserie chicken
Garnish
- Fresh flat-leaf parsley leaves, for garnish
Instructions
- Prepare ingredients: Gather all the ingredients to ensure everything is ready for cooking.
- Sauté and simmer vegetables: In a large saucepan or small Dutch oven, bring the chicken broth, chopped onion, carrots, celery, garlic, and kosher salt to a boil over high heat. Reduce the heat to medium-low and simmer gently for about 10 minutes until the vegetables are softened.
- Blend vegetables: Using a slotted spoon, transfer the cooked vegetables along with 1 cup of broth into a blender. Secure the lid, removing the center piece to allow steam to escape, and cover with a clean towel. Blend until smooth, approximately 30 seconds.
- Combine blended mixture: Stir the smooth blended carrot mixture back into the soup pot with the remaining broth and vegetables, creating a velvety base.
- Add flavoring aromatics and cheese rind: Add the thyme sprigs, bay leaves, and the Parmigiano-Reggiano cheese rind to the soup. Bring the mixture back to a boil over medium-high heat.
- Cook pasta and chicken: Add the uncooked pastina pasta to the boiling soup. Reduce heat to medium-low and simmer, stirring occasionally, for 18 to 20 minutes until the pasta is tender. In the last 3 minutes of cooking, stir in the shredded rotisserie chicken to warm through.
- Finish and serve: Remove the soup from heat. Carefully discard the thyme sprigs, bay leaves, and cheese rind. Ladle the soup into bowls and garnish with fresh flat-leaf parsley and grated Parmigiano-Reggiano cheese. Serve immediately.
Notes
- Lower-sodium chicken broth helps keep the sodium content manageable, but you can adjust salt to taste at the end.
- Using a blender to puree part of the vegetables gives the soup a creamy texture without added cream.
- Pastina pasta cooks quickly; be careful not to overcook to avoid mushiness.
- Rotisserie chicken is a convenient shortcut, but homemade cooked chicken can be used as well.
- Remove the cheese rind and herbs before serving to avoid bitterness or tough texture.
- For a vegetarian version, substitute vegetable broth and omit chicken and cheese rind.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
