Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and diced
  • 2 medium Celery Stalks, diced
  • 4 cloves Garlic, minced
  • 8 cups low sodium Chicken Broth
  • 2 cups Water
  • 1 large Parmesan Cheese Rind (approx. 50g)
  • 1 tsp Dried Thyme
  • 1 large Bay Leaf
  • 2 cups Cooked Chicken, shredded or diced
  • 1/2 cup Small Pasta (Stelline, Orzo, or Ditalini)
  • 1 Tbsp Fresh Lemon Juice
  • 1/4 cup Fresh Parsley, chopped
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add diced onion, carrots, and celery (the soffritto). Sauté gently for 8–10 minutes until vegetables are soft and translucent.
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Pour in the chicken broth and water. Add the Parmesan rind, dried thyme, and bay leaf. Bring the liquid to a gentle simmer.
  4. Reduce heat to low, cover partially, and let the soup gently simmer for 30 minutes to allow the flavours to marry and the rind to infuse the broth.
  5. Remove and discard the Parmesan rind and bay leaf.
  6. Increase heat slightly until the broth is at a rolling simmer. Stir in the small pasta. Cook according to package directions (usually 6–10 minutes) until pasta is al dente.
  7. Stir in the shredded cooked chicken during the last 2 minutes of the pasta cooking time to heat through.
  8. Remove the pot from the heat. Stir in the fresh lemon juice. Taste the soup and season generously with salt and pepper as needed.
  9. Ladle the Italian Penicillin Soup into bowls, garnish heavily with fresh parsley, and serve immediately.