Italian Penicillin Soup

• 份量: 6 servings
• 活動時間: 10 minutes
• 總時間: 1 hour 10 minutes

食材

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)

步驟

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

營養

• 每份大小: Serves 6
• 卡路里: 338 cal
• 總脂肪: 13.0 g
• 飽和脂肪: 3.4 g
• 不飽和脂肪: 0.0 g
• 膽固醇: 0 mg
• 鈉: 1019.4 mg
• 總碳水化合物: 27.3 g
• 膳食纖維: 3.0 g
• 總糖: 4.8 g
• 蛋白質: 29.8 g