Italian penicillin soup
If chicken noodle soup, buttered noodles, and an immunity shot had a baby… it’d be this soup🍲 YOU HAVE TO TRY!!!
Ingredients
- 8 cupChicken Stock
- 3Carrot
- 3celery stalks
- 1medium yellow onion
- 4Garlic
- 1 tspginger paste, or more
- Fresh Thyme
- Fresh Rosemary
- Turmeric, for color
- 1 blockfresh Parmesan
- Pastina / stelline pasta
- 4 tbspButter, or more
- Lemon Juice, A huge squeeze of, or more
- Salt, to taste
- Ground Black Pepper, to taste
- 1Egg Yolk, depending on how much pasta you make
Instructions
- 1
Gather all ingredients. Dotdash Meredith Food Studios Bring broth, onion, carrots, celery, garlic, and salt to a boil in a large saucepan or small Dutch oven over high heat. Reduce heat to medium-low and simmer until vegetables are softened, about 10 minutes. Using a slotted spoon, transfer vegetables and 1 cup cooking liquid to a blender. Dotdash Meredith Food Studios Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 30 seconds. Stir blended carrot mixture back into soup. Dotdash Meredith Food Studios 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 in shredded chicken for the last 3 minutes of cooking. Dotdash Meredith Food Studios Remove from heat. Remove and discard thyme sprigs, bay leaves, and Parmigiano