Italian chicken pastina soup
Warm up this winter with chicken pastina soup, a dish packed with immune-boosting vitamins for the whole family.
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Equipment
- Immersion blender
- 2 quart saucepan
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 the butter over medium heat in a large Dutch oven. Add the onions, carrots, and celery and cook until tender.
- Once the vegetables are soft, add the garlic and cook for 1 minute longer.
- Pour the 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 the 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 shredded 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.
Nutrition
Serving: 1cupCalories: 146kcal
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