Description
This Italian Penicillin Soup is a comforting and hearty chicken noodle soup infused with rich flavors from vegetables, herbs, and Parmigiano-Reggiano rind. Featuring tender shredded rotisserie chicken, pastina pasta, and a creamy blended carrot base, it offers a delightful twist on traditional chicken noodle soup perfect for cozy meals.
Ingredients
Soup Base
- 8 cups lower-sodium chicken broth
- 2 cups chopped sweet onion
- 1 1/2 cups peeled and coarsely chopped carrots
- 2 celery ribs, coarsely chopped
- 6 garlic cloves, smashed and peeled
- 3/4 teaspoon kosher salt
Herbs & Cheese
- 4 thyme sprigs
- 2 fresh bay leaves
- 1 (2 ounce) Parmigiano-Reggiano cheese rind, plus grated cheese for garnish
Pasta & Protein
- 4 ounces uncooked pastina pasta
- 2 cups shredded rotisserie chicken
Garnish
- Fresh flat-leaf parsley leaves
Instructions
- Prepare the Vegetables: Gather all ingredients so everything is ready to go. This helps the cooking process run smoothly.
- Make the Broth Base: In a large saucepan or small Dutch oven, bring the chicken broth, chopped onion, carrots, celery, garlic cloves, and kosher salt to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer until the vegetables soften, about 10 minutes.
- Blend Vegetables: Using a slotted spoon, transfer the softened vegetables along with 1 cup of broth to a blender. Secure the lid, remove the center piece to vent steam, and cover the opening with a clean towel. Blend until smooth, about 30 seconds. Stir this blended carrot mixture back into the soup pot to thicken and enrich the broth.
- Add Herbs and Cheese Rind: Add the thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind to the soup. Increase the heat to medium-high and bring the soup back to a boil.
- Cook Pasta and Chicken: Once boiling, add the uncooked pastina pasta. Lower the heat to medium-low and simmer, stirring occasionally, until the pasta is tender, about 18 to 20 minutes. In the last 3 minutes of cooking, stir in the shredded rotisserie chicken to warm through.
- Finish and Serve: Remove the soup from heat. Carefully discard the thyme sprigs, bay leaves, and cheese rind. Ladle the soup into bowls and garnish with fresh parsley leaves and grated Parmigiano-Reggiano cheese. Serve immediately for the best flavor and texture.
Notes
- Use lower-sodium chicken broth to control the saltiness of the soup.
- Blending some of the vegetables creates a creamy texture without cream.
- Pastina pasta cooks quickly; watch closely to avoid overcooking.
- Shredded rotisserie chicken adds convenience and rich flavor.
- Garnish with fresh parsley and grated Parmigiano-Reggiano for added freshness and umami.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian