Italian Penicillin Soup
Italian Penicillin Soup
Amanda Warren
Italian Penicillin Soup
Ingredients
- 1 yellow or white onion, chopped into large chunks
- 4 garlic cloves, whole
- 2 carrots
- 2 celery sticks
- 6 cups chicken broth
- 1 Parmesan rind
- 1 teaspoon oregano
- 1 teaspoon rosemary
- 1 teaspoon basil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 4 large chicken breast
- 1 cup pastina pasta, or other small pasta like acini di pepe or stelline
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Directions
Place your slow cooker pot on the stove under medium heat. If you do not have a removable top you can omit browning on sides or you can put in another pot. Add 1 tbsp olive oil and cook chicken on both sides for 5 minutes.
While chicken is cooking chop the vegetables roughly; you don't need to be precise. Add them to the large pot with chicken. Add in seasoning, chicken broth and Parmesan rind. Take your slow cooker pot and place on the base to cook on medium (or 3) for 2-3 hours or until chicken shreds with a fork.
Once cooked remove parmesan rind and discard. Remove chicken and shred. Add the pastina. Let cook for 20-25 minutes or until the pasta is cooked. Turn off the heat and add back in chicken. Serve in a bowl topped with parmesan cheese, parsley and additional salt & pepper as needed. Enjoy!
