Italian Penicillin Soup

• doses: 6 servings
• tempo ativo: 10 minutes
• tempo total: 55 minutes

Ingredientes

8 cups lower-sodium chicken broth

1 medium (8 ounce) sweet onion, coarsely chopped (about 2 cups)

2 medium (3 ounces each) carrots, peeled and coarsely chopped (about 1 1/2 cups)

2 medium (2 ounces each) celery ribs, coarsely chopped (about 1 1/3 cups)

6 medium garlic cloves, smashed and peeled

3/4 teaspoon kosher salt

4 (3 inch) thyme sprigs

2 fresh bay leaves

1 (2-ounce) Parmigiano-Reggiano cheese rind, plus grated cheese for garnish

4 ounce uncooked pastina pasta (about 1/2 cup)

2 cups (8 ounce) shredded rotisserie chicken (from 1 [3 pound] chicken)

Fresh flat-leaf parsley leaves

Instruções

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

Informação Nutricional

• Calorias: 332 kcal
• Gordura Total: 13 g
• Gordura Saturada: 4 g
• Gordura Insaturada: 0 g
• Colesterol: 107 mg
• Sódio: 1913 mg
• Carboidratos Totais: 27 g
• Fibra Alimentar: 3 g
• Açúcares Totais: 7 g
• Proteína: 28 g