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homemade soup

Italian Penicillin: Healing Chicken Pastina Soup

Soup that makes you feel better when you are under the weather.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 Servings
Course: broth, Dinner, lunch, Main Course, Soup
Cuisine: American, Italian
Ingredients Equipment Method

Ingredients
  

  • 6 cups Bone broth or chicken stock I use my homemade bone broth for this soup
  • 6 cloves smashed garlic
  • 2 bay leaves
  • 2 stalks celery
  • 4 peeled and trimmed carrots cut into chunks
  • 1/2 yellow onion cut into chunks
  • rind from pecorino ravmano cheese tossed in
  • 1/2-1 cup of steline pasta or any pasta you want I use gluten free Steline but you can use any kind you want

Equipment

  • 1 Dutch Oven

Method
 

  1. Grab a heavy bottomed stock pot or dutch oven and turn heat to medium
  2. Pour the bone broth of chicken stock into the pot
  3. chop the onion, celery, and carrot into chunks and add to broth
  4. smash and peel the garlic, bay leaves, and salt to the pot
  5. Let liquid come to a gentle boil and then turn down the heat to low and allow the vegetables to get soft
  6. strain the vegetables from the broth and add to a blender and blend the vegetable mixture. Remove the bay leaves before blending.
  7. pour the blended vegetables back into the pot with the broth and add the cheese rind.
  8. Add the pasta and stir the mixture and leave it on low until the pasta is tender.
Pasta
  1. If you like more broth like soup then add less pasta, if you like a thicker soup with more pasta, just add more to your liking.
  2. You can also add shredded chicken to add more protein
  3. Sprinkle grated pecorino ravmano or any cheese you like on top
  4. Pairs well with a grilled cheese or gluten free crackers.