Italian Penicillin Soup
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.
Ingredients
Method
- 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
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