Italian Chicken Soup (Print Version)
# Ingredients:
01 -
1 tablespoon of butter.
02 -
2 tablespoons of olive oil, extra virgin.
03 -
1 large yellow bell pepper, finely diced.
04 -
4 medium garlic cloves, minced.
05 -
1 parmesan rind if you have it.
06 -
4 stalks of celery, chopped into tiny pieces.
07 -
1 large onion, cut into small cubes.
08 -
1 large shallot, minced.
09 -
⅓ cup uncooked small pasta like pastina.
10 -
8 cups of chicken broth, low sodium.
11 -
1 pound of carrots, cut into little cubes.
12 -
2½ to 3 cups shredded rotisserie chicken.
13 -
Grated Parmesan for sprinkling on top.
14 -
1½ teaspoons kosher salt.
15 -
Fresh leaves of rosemary or thyme, or both.
# Instructions:
01 -
Melt butter with olive oil in a large pot. Sauté the onion, shallot, celery, and pepper for 4-5 minutes until soft. Toss in garlic and cook it for 2 more minutes.
02 -
Pour in chicken broth, toss in the parmesan rind, carrots, and salt. Bring everything to a boil, then lower it into a gentle simmer for 20-25 minutes until veggies are soft.
03 -
Take out about 2 cups of the cooked veggies. Blend what’s left until smooth, then add the veggies you set aside back to the pot.
04 -
Add your pastina to the broth and cook as per the instructions. Stir in the chicken and let everything rest with the lid on for 20 minutes.
05 -
Adjust salt if needed. Dish it out and top with Parmesan, herbs, and a sprinkle of black pepper.
# Notes:
01 -
Tiny pasta shapes work perfectly instead of pastina.
02 -
Letting the soup rest brings out richer flavors.