Sofie’s Dinners 🌞

Italian Penicillin Soup

Name: Italian Penicillin Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, coarsely chopped (about 1 1/2 cups); 4 medium carrots (about 12 ounces total), cut crosswise into 1-inch pieces; 2 medium stalks celery, coarsely chopped (about 3/4 cup); 6 cloves garlic, peeled; 1 1/2 teaspoons kosher salt, plus more as needed; 1 teaspoon freshly ground black pepper; 2 (32-ounce) cartons low-sodium chicken broth (8 cups); 2 tablespoons soy sauce; 1 Parmesan cheese rind (optional); 2 sprigs fresh thyme; 2 dried bay leaves; 1 pound shredded, cooked chicken (about 3 cups); 1 cup dried pastina pasta; 1 tablespoon freshly squeezed lemon juice (1/2 medium lemon); Grated Parmesan cheese, for serving; Chopped fresh parsley leaves, for garnish (optional)

6 servings

portions

10 minutes

temps actif

1 hour 10 minutes

temps total

Commencer à Cuisiner

Ingrédients

2 tablespoons olive oil

1 medium yellow onion, coarsely chopped (about 1 1/2 cups)

4 medium carrots (about 12 ounces total), cut crosswise into 1-inch pieces

2 medium stalks celery, coarsely chopped (about 3/4 cup)

6 cloves garlic, peeled

1 1/2 teaspoons kosher salt, plus more as needed

1 teaspoon freshly ground black pepper

2 (32-ounce) cartons low-sodium chicken broth (8 cups)

2 tablespoons soy sauce

1 Parmesan cheese rind (optional)

2 sprigs fresh thyme

2 dried bay leaves

1 pound shredded, cooked chicken (about 3 cups)

1 cup dried pastina pasta

1 tablespoon freshly squeezed lemon juice (1/2 medium lemon)

Grated Parmesan cheese, for serving

Chopped fresh parsley leaves, for garnish (optional)

Instructions

Step 1

Heat 2 tablespoons olive oil in a large Dutch oven or large pot over medium heat until shimmering. Add 1 coarsely chopped yellow onion, 4 chopped medium carrots, 2 coarsely chopped medium celery stalks, 6 peeled garlic cloves, 1 1/2 teaspoons kosher salt, and 1 teaspoon black pepper. Cook, stirring occasionally, until the vegetables are just beginning to brown, about 8 minutes.

Step 2

Stir in 2 (32-ounce) cartons low-sodium chicken broth, 2 tablespoons soy sauce, 1 Parmesan cheese rind if using, 2 fresh thyme sprigs, and 2 dried 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.

Step 3

Remove and discard the Parmesan rind, thyme stems, and bay leaves. Using a slotted spoon, transfer the vegetables to a blender. Blend until smooth.

Step 4

Return the puréed vegetables to the pot. Bring the soup back to a boil over medium heat. Add 1 pound shredded chicken and 1 cup 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.

Step 5

Turn off the heat. Stir in 1 tablespoon lemon juice. Taste and season with more kosher salt as needed. Garnish with grated Parmesan cheese and chopped fresh parsley leaves if desired.

Recipe Notes

Nutrition

Taille de Portion

Serves 6

Calories

338 cal

Lipides Totaux

13.0 g

Lipides Saturés

3.4 g

Lipides Insaturés

0.0 g

Acides Gras Trans

Cholestérol

0 mg

Sodium

1019.4 mg

Glucides Totaux

27.3 g

Fibres Diététiques

3.0 g

Sucres Totaux

4.8 g

Protéines

29.8 g