Chicken Pastina Soup
Italian penicillin for your winter aches and pains
Servings: 2
Calories: 661kcal
Ingredients
- 1 tbsp olive oil
- 1 onion peeled and chopped
- 1 sprig rosemary finely chopped
- 1 tsp dried thyme
- 1 eggplant diced
- 2 stems celery diced
- 2 carrots diced
- 4 cloves garlic peeled and sliced
- 1/2 cup white wine
- 3 cups chicken broth
- 1 parmesan rind
- 4 oz pastina (tiny pasta)
- 1 cup cooked shredded chicken
- grated parmesan to serve
- salt and pepper
Instructions
- Heat the oil in a pan over medium heat. Add the onion, rosemary, thyme, carrots, celery, eggplant, and garlic.
- Cook for about 10 minutes, stirring frequently, until the vegetables have softened.
- Add the wine and parmesan rind. Cook for 1-2 minutes until the alcohol has burned off.
- Add the stock and bring to a boil. Cook for about 10 minutes until the vegetables are perfectly tender.
- Remove and discard the parmesan rinds. Blend the soup a little to make it creamy, but you still want to have pieces of diced vegetables for textural interest.
- Add the pastina and chicken. Cook according to the instructions on the pasta packet - usually not more than 2-3 minutes for tiny pasta.
- Scatter over the parmesan and serve hot.
Nutrition
Calories: 661kcal | Carbohydrates: 82.4g | Protein: 33.6g | Fat: 17.3g | Cholesterol: 48mg | Sodium: 776mg | Sugar: 19.1g