Italian Chicken Soup (Print Version)
# Ingredients:
01 -
1 tablespoon of butter.
02 -
2 tablespoons of olive oil, extra virgin.
03 -
1 large onion, chopped finely.
04 -
A large shallot, minced.
05 -
4 medium garlic cloves, chopped up.
06 -
4 celery stalks, finely diced.
07 -
1 large bell pepper, yellow, diced small.
08 -
1 pound of carrots, diced.
09 -
8 cups of chicken stock, low-salt.
10 -
A parmesan rind, optional.
11 -
1 ½ teaspoons kosher salt.
12 -
⅓ cup of dry pastina.
13 -
Rotisserie chicken, 2½-3 cups.
14 -
Fresh thyme or rosemary, or both.
15 -
Grated Parmesan for serving.
# Instructions:
01 -
Melt the butter and heat the oil in a large pot. Toss in onion, celery, bell pepper, and shallot. Cook for about 4-5 minutes to soften, then stir in garlic and cook a couple more minutes.
02 -
Pour in the chicken stock, followed by carrots, the parmesan rind, and salt. Bring to a boil and then let it simmer for about 20-25 minutes, enough for the veggies to soften.
03 -
Scoop out 2 cups of the veggies and set them aside. Blend the rest of the soup until it’s nice and smooth, then mix in the reserved vegetables.
04 -
Stir in the pastina and cook it following the instructions on the package. Stir in the chicken, turn off the heat, and cover for 20 minutes so everything comes together.
05 -
Taste and tweak the seasoning to your liking. Dish it up with Parmesan, a sprinkle of herbs, and some black pepper on top.
# Notes:
01 -
Little pasta shapes can replace pastina if needed.
02 -
Letting the soup sit makes the flavors really pop.