Chicken soup is the go-to for winter immune boosting. This soup is full of essential immune boosting vitamins, minerals, and antioxidants from the vegetables, garlic, broth, and chicken. It is an Italian version of traditional chicken soup that is served to aid in illness recovery.
With four school age kids in the house, colds and flu is bound to bring us down at least once during the winter. This soup is a comforting and soothing dinner to bring everyone back to health in a flash.
Print Recipe
Italian chicken pastina soup
Equipment
- dutch oven
- Immersion blender
Ingredients
- 2 tbsp Butter
- 1 cup Yellow onion (diced)
- 3 Carrots (diced)
- 3 stalks Celery (diced)
- 4 cloves Garlic
- 2 quarts Chicken broth
- 1 lb Chicken breast (2-3 breasts)
- 1 sprig Rosemary
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
- 1 cup Estrella pasta
- 1/2 cup Freshly grated parmesan cheese
Instructions
- Begin by melting butter over medium heat in a large Dutch oven. Add onions, carrots, and celery and cook until tender.
- Once the vegetables are soft, add the garlic and cook for 1 minute longer.
- Pour chicken broth into the pot.
- Add the raw chicken breasts along with the rosemary, sea salt, and black pepper.
- Simmer with the lid on for approximately 25 minutes, or until the chicken is cooked through.
- Remove chicken and any rosemary sprig sticks and discard the sticks. Allow the chicken to cool for about 5 minutes and then shred with a fork.
- While the chicken is cooling, blend the vegetables in the broth with an immersion blender until the soup base is smooth.
- Return chicken to the blended soup base and continue to simmer while the pasta cooks in a separate saucepan.
- In a small saucepan, boil the Estrella pasta for 9 minutes, or al dente. Drain the pasta and add to the soup.
- Serve the Italian pastina soup with a generous sprinkle of parmesan cheese on top.
