Cozy Chicken Pastina (Print Version)
# Ingredients:
01 -
4 cloves of garlic, finely minced.
02 -
1 large onion, chopped into small pieces.
03 -
1½ teaspoons of kosher salt.
04 -
1 tablespoon of butter.
05 -
⅓ cup of uncooked pastina.
06 -
4 stalks of celery, diced finely.
07 -
2 tablespoons of extra virgin olive oil.
08 -
1 large yellow bell pepper, diced finely.
09 -
1½ to 3 cups of shredded rotisserie chicken.
10 -
Grated Parmesan cheese for sprinkling before serving.
11 -
Optional: 1 parmesan rind.
12 -
Fresh thyme, rosemary, or both.
13 -
8 cups of chicken broth (low-sodium works best).
14 -
1 large shallot, finely chopped.
15 -
1 pound of carrots, chopped small.
# Instructions:
01 -
Combine butter and olive oil in a large pot. Let them heat, then toss in the onion, celery, pepper, and shallots. Stir for 4-5 minutes until softened. Add the garlic and keep going for another couple of minutes.
02 -
Pour in the broth, salt, parmesan rind (if you're using it), and carrots. Bring everything to a boil, then lower the heat and let it simmer for 20-25 minutes. Veggies should be nice and tender.
03 -
Scoop out about 2 cups of the veggies and set them aside. Use a blender (regular or handheld) to make the rest of the soup silky smooth. After blending, put the reserved veggies back in the pot.
04 -
Toss in the pastina and cook it per the instructions on the box. Mix in the chicken, cover the pot, and let everything sit for 20 minutes.
05 -
Taste and tweak the seasoning if needed. Serve with a sprinkle of Parmesan, some fresh herbs, and a touch of cracked black pepper.
# Notes:
01 -
Swap pastina for any small pasta shape you prefer.
02 -
Allow resting time for a richer flavor.