Chicken Pastina Soup (Print Version)
# Ingredients:
01 -
2 tablespoons extra virgin olive oil.
02 -
1 tablespoon butter.
03 -
1 large onion, diced small.
04 -
1 large shallot, finely chopped.
05 -
4 stalks celery, diced small.
06 -
1 large yellow bell pepper, diced small.
07 -
4 medium cloves garlic, minced.
08 -
8 cups low-sodium chicken broth.
09 -
1 pound carrots, diced small.
10 -
1 parmesan rind (optional).
11 -
1½ teaspoons kosher salt.
12 -
⅓ cup uncooked pastina.
13 -
2½-3 cups rotisserie or leftover chicken.
14 -
Grated Parmesan for serving.
15 -
Fresh rosemary and/or thyme leaves, finely chopped.
# Instructions:
01 -
Heat oil and butter in a large Dutch oven over medium heat. Add onion, shallot, celery and bell pepper. Cook 4-5 minutes until onions are clear. Add garlic and cook 2 more minutes.
02 -
Add broth, carrots, parmesan rind and salt. Bring to boil, reduce heat and simmer 20-25 minutes until vegetables are tender.
03 -
Remove parmesan rind. Take out 2 cups of vegetables with a slotted spoon and set aside.
04 -
Use immersion blender to puree broth and remaining vegetables until smooth.
05 -
Add pastina, bring to boil, then simmer for recommended cooking time on package.
06 -
Add chicken and reserved vegetables. Cover and let rest 20 minutes. Season to taste.
07 -
Top with Parmesan, herbs, and black pepper.
# Notes:
01 -
Let soup cool before using regular blender. Remove blender cap and cover with towel to vent heat.
02 -
Can double pasta amount if desired.
03 -
Add more broth if needed for desired consistency.