Italian Penicillin Soup

Prep: 15 mins

Cook: 60 mins

Difficulty: Easy

Servings: 4 Servings

It is fully soup season as I write this. All I want is to be tucked underneath a blanket with a book and a bowl of soup. As a certified soup fanatic, I spend the entirety of the colder months making back-to-back soups and stews. My Dutch oven never gets a break. I’m always thrilled to find a soup that is new to me to add to my roster. This fall, it’s Italian Penicillin Soup. Technically this could be called a chicken noodle soup — there is chicken and noodles, but that’s where the similarities end. It has an almost porridge-like consistency (which I consider a compliment!) from a combination of vegetables puréed right into the broth, and the teeny tiniest noodles. Stir in some shredded chicken and you’ve got a soup that’s just as satisfying on a cold day as it is comforting when you’re not feeling your best. It’s a welcome addition to my soup rotation.

Ingredients

2 tablespoons olive oil
1 medium yellow onion, coarsely chopped (about 1 1/2 cups)
4 medium carrots (about 12 ounces total), cut crosswise into 1-inch pieces
2 medium stalks celery, coarsely chopped (about 3/4 cup)
6 cloves garlic, peeled
1 1/2 teaspoons kosher salt, plus more as needed
1 teaspoon freshly ground black pepper
2 (32-ounce) cartons low-sodium chicken broth (8 cups)
2 tablespoons soy sauce
1 Parmesan cheese rind (optional)
2 sprigs fresh thyme
2 dried bay leaves
1 pound shredded, cooked chicken (about 3 cups)
1 cup dried pastina pasta
1 tablespoon freshly squeezed lemon juice (1/2 medium lemon)
Grated Parmesan cheese, for serving
Chopped fresh parsley leaves, for garnish (optional)

Instructions

Heat 2 tablespoons olive oil in a large Dutch oven or large pot over medium heat until shimmering. Add 1 coarsely chopped yellow onion, 4 chopped medium carrots, 2 coarsely chopped medium celery stalks, 6 peeled garlic cloves, 1 1/2 teaspoons kosher salt, and 1 teaspoon black pepper. Cook, stirring occasionally, until the vegetables are just beginning to brown, about 8 minutes.
Stir in 2 (32-ounce) cartons low-sodium chicken broth, 2 tablespoons soy sauce, 1 Parmesan cheese rind if using, 2 fresh thyme sprigs, and 2 dried bay leaves. Increase the heat to medium-high and bring to a boil. Reduce the heat to maintain a gentle simmer and cook until the vegetables are tender, 20 to 25 minutes.
Remove and discard the Parmesan rind, thyme stems, and bay leaves. Using a slotted spoon, transfer the vegetables to a blender. Blend until smooth.
Return the puréed vegetables to the pot. Bring the soup back to a boil over medium heat. Add 1 pound shredded chicken and 1 cup dried pastina pasta. Reduce the heat to maintain a simmer. Cook, stirring frequently and scraping the bottom of the pot, until the pasta is tender, about 6 minutes.
Turn off the heat. Stir in 1 tablespoon lemon juice. Taste and season with more kosher salt as needed. Garnish with grated Parmesan cheese and chopped fresh parsley leaves if desired.