Italian Penicillin Soup with Chicken
A healing brothy soup with shredded chicken and small pasta noodles. Vegetables get cooked with chicken breasts in big pot of chicken stock. The vegetables get blended to create immense flavor and richness. Ladle the soup over pasta noodles and top with parmesan.
Ingredients
- 3 boneless skinless chicken breasts trimmed of fat
- 96 oz chicken stock or broth (3 32 oz boxes)
- 2 tbsp Better than Bouillon chicken base
- 1 medium to large yellow onion quartered
- 4 large carrots peeled, quartered
- 5 cloves garlic skin removed
- 2 stalks celery quartered
- 1 tbsp kosher salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried parsley
- 1/2 tbsp dried oregano
- 1/2 tbsp black pepper
- 1 lb small pasta small shells or ditalini
- heavy whipping cream
- parmesan cheese
Instructions
- To a large pot over high heat add the chicken stock.
- Once simmering add the chicken breasts and all the vegetables. Once boiling turn the heat to medium to maintain a low boil.
- Set a timer for 30 minutes.
- Prepare a pound of pasta to al dente in a separate pot of salted water. Strain and have on standby.
- Check the internal temperature of the thickest chicken breast. Make sure it's 165 degrees. If not cook for 5 more minutes and check again.Once the chicken reaches 165 degrees remove from the pot.
- Remove all the vegetables from the pot and place in a blender with a little broth from the pot. Don't blend yet, allow to cool for 5 minutes with the lid off.
- Add garlic powder, onion powder, salt, pepper, dried parsley and dried oregano to the broth. Stir. Lower heat to a simmer.
- Shred the chicken by hand, with a hand mixer or with a stand mixer using the paddle attachment. Once shredded add back to the pot.
- Blend vegetables in the blender then add back to the pot.
- Add pasta to individual bowls and ladle the soup over the pasta.
- Add a small pour of heavy cream to each bowl and top with grated parmesan cheese.
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