B's Pastina aka Italian Penicillin
Equipment
- 1 Dutch Oven or Soup Pot We love the one from Caraway - use code GOSSIP for a discount
Ingredients
- 1-2 tbsp olive oil
- 2 lb chicken breasts or boneless chicken thighs
- ¼ tsp garlic powder
- Ground black pepper
- ⅛ tsp salt
- ½ medium yellow onion
- 3 stalks of celery
- 6 cups chicken broth or stock
- 3 cups water
- 2 large carrots
- ½ lb pastina (or half a box)
- ½ cup freshly grated parmesan, divided
Instructions
- Heat the oil until it sizzles
- In a small bowl, stir pepper, garlic and salt together.
- Pat chicken dry and season with the above
- Add chicken to pot with tongs. Let sear for five minutes on the first side.
- Add 1 cup of chicken broth to the pan and cover the pot. Let the chicken simmer for 5-7 minutes.
- Dice the onion, celery, and carrots into small pieces
- Remove the chicken from the pot after simmering to cool.
- add the onions, celery and carrots to the pot over medium high heat and sauté until soft (10-15 minutes)
- Shred the chicken using two forks or a hand mixer
- Add the rest of the chicken stock to the pan plus 3 c of water once the veggies are tender
- Add 1/8 tsp black pepper
- Cover the pot, and bring to a boil.
- When the soup is boiling, add the pastina and stir. Lower the temperature a bit so it doesn't overboil. Boil for about 10 minutes or until it's al dente.
- After 10 minutes, add the shredded chicken and 1/3 cup of grated parmesan, or a parmesan rind if you have one
- Lower the heat and let the soup simmer for a few minutes.
- Serve with the rest of the grated parmesan
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