Description
This cozy, nostalgic soup is the perfect cure for any time you need to feel warm on the inside! Packed with easy flavor, this is a soup recipe that everyone in the family will absolutely love.
Ingredients
Scale
- 4 cups cooked chopped chicken. (see note *1)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 pound carrots, medium diced ( I like to use baby carrots for ease)
- 3 medium stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon fresh ground black pepper
- 1 teaspoon dried thyme
- 1 tablespoon chicken bouillon paste (Better Than Bouillon is the brand I use)
- 2 tablespoons tomato paste
- 8 cups chicken broth
- 1 Parmesan rind
- 2/3 cup Pastina pasta (Acini di pepe)
- Salt and pepper to taste
- Garnish – parmesan cheese, parsley, lemon
Instructions
- Heat olive oil in a 7- quart Dutch oven over medium heat. Add the onion, carrots, and celery and sauté until softened, 6 – 7 minutes. Add in the garlic and cook for an additional minute.
- Add in the pepper, thyme, bouillon, and tomato paste and cook for 2 minutes.
- Add in the broth and Parmesan rind and simmer uncovered for 20 minutes.
- With a slotted spoon remove the Parmesan rind and discard. Next, transfer the vegetables (see note *2) and 1/2 cup of the broth with a slotted spoon and place in a blender or food processor, blending until smooth. You can also do this step with an immersion blender if desired. Add this puree back into the soup. Now is a great time to check for seasoning and adjust with more salt and pepper if needed.
- Bring the soup back to a boil and add the Pastina, cooking for 5 – 6 minutes (according to pasta package directions.
- Stir the cooked chicken into the soup, season more if desired. Cover and allow the soup to sit for 20 minutes before serving.
- Garnish with Parmesan cheese, fresh chopped parsley, and a few squeezes of fresh lemon juice if desired.
Notes
* 1 You can use rotisserie chicken for this, or I like to season 3 chicken breasts with salt, pepper, and garlic powder) bake at 450°F for 13 – 15 minutes or until it reaches 165°F.
*2 When blending the vegetables you can remove some or all. If you prefer a smooth more creamy soup, blend all the vegetables. If you prefer a less thick soup with pieces of carrots etc, remove 1 cup.
