Ingredients
Broth and Vegetables
- 8 cups lower-sodium chicken broth
- 2 cups chopped sweet onion
- 1 1/2 cups peeled and coarsely chopped carrots (about 2 medium carrots)
- 2 celery ribs, coarsely chopped
- 6 garlic cloves, smashed and peeled
- 3/4 teaspoon kosher salt
Herbs and Cheese
- 4 thyme sprigs
- 2 fresh bay leaves
- 1 (2 ounce) Parmigiano-Reggiano cheese rind, plus grated cheese for garnish
Pasta and Protein
- 4 ounces uncooked pastina pasta
- 2 cups shredded rotisserie chicken
Garnish
- Fresh flat-leaf parsley leaves
Instructions
- Gather Ingredients: Collect all the ingredients needed for the soup to ensure a smooth cooking process.
- Cook Vegetables: In a large saucepan or small Dutch oven, bring the chicken broth, chopped onion, carrots, celery, garlic, and kosher salt to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 10 minutes, or until the vegetables are softened.
- Blend Vegetables: Using a slotted spoon, transfer the cooked vegetables and 1 cup of the broth to a blender. Secure the lid with the center piece removed and cover the opening with a clean towel to allow steam to escape safely. Blend until smooth, about 30 seconds, then stir this pureed mixture back into the soup pot.
- Add Herbs and Cheese Rind: Add the thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind to the pot. Bring the soup back to a boil over medium-high heat.
- Cook Pasta and Chicken: Add the uncooked pastina pasta to the boiling soup. Reduce heat to medium-low and simmer, stirring occasionally, until the pasta is tender, about 18 to 20 minutes. In the last 3 minutes of cooking, add the shredded rotisserie chicken to warm through.
- Finish Soup: Remove the soup from heat. Take out and discard the thyme sprigs, bay leaves, and cheese rind.
- Serve and Garnish: Ladle the soup into bowls immediately and garnish with freshly grated Parmigiano-Reggiano cheese and fresh flat-leaf parsley leaves.
Notes
- Use lower-sodium chicken broth to better control the saltiness of the soup.
- Pastina pasta works well for its small size, but you can substitute with other small pasta like orzo.
- The Parmigiano-Reggiano rind adds deep flavor; don’t skip it if possible.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
- Adjust the seasoning after adding the cheese rind and chicken, as the cheese rim adds saltiness.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Simmering, Blending
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 332
- Sugar: 7g
- Sodium: 1913mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 107mg
