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

porții

10 minutes

timp activ

1 hour 10 minutes

timp total

Începe gătitul

Ingrediente

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)

Instrucțiuni

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

Nutriție

Dimensiune porție

Serves 6

Calorii

338 cal

Grăsime totală

13.0 g

Grăsime saturată

3.4 g

Grăsime nesaturată

0.0 g

Grăsime trans

Colesterol

0 mg

Sodiu

1019.4 mg

Carbohidrați totali

27.3 g

Fibre dietetice

3.0 g

Zaharuri totale

4.8 g

Proteine

29.8 g