Empty My Fridge
Savor the Comfort: Italian Penicillin Soup (Pastina Recipe)
Ingredients
- Chicken breast · boneless skinless1 lb
- Chicken6 cups
- Garlic5
- Thyme3
- Onion · roughly chopped1
- Carrot · roughly chopped3
- Celery · roughly chopped3
- Soup pasta½ cups
- Lemon1 tsp
- Olive oil · for drizzling
- Saltto taste
- Black pepper · crackedto taste
- Parmesan cheese · grated, for serving
- Parsley · finely chopped, for serving
- Chili oil · for drizzling
Instructions
- Put the chicken, broth, water, garlic, thyme, onion, carrots and celery into a large heavy pot (at least 4 quarts). Bring to a gentle simmer over medium heat, cover and cook 15 to 20 minutes, until the thickest part of the chicken reaches at least 165°F and the vegetables are fork-tender. Take off the heat.
- Move the chicken to a board, let it cool 5 minutes, then shred it with two forks.
- Remove the thyme. Blend the broth in the pot with an immersion blender on medium speed for about 3 minutes until smooth and creamy. (Or blend in batches in a countertop blender and return to the pot.)
- Return the pot to medium heat. Add the orzo and cook, stirring occasionally, 8 to 10 minutes until tender. Stir in the shredded chicken, the lemon juice and a drizzle of olive oil. Season with salt and pepper.
- Ladle into bowls and serve hot, topped as you like with Parmesan, parsley and chili oil.
Summarized from Tasty's video. Watch it for the details.
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