Chicken Pastina Broth (Print Version)
# Ingredients:
01 -
4 medium garlic cloves, chopped up small.
02 -
3 stalks celery, chopped tiny.
03 -
1½ teaspoons coarse salt.
04 -
1 large bell pepper (yellow), diced small.
05 -
A rind of parmesan (optional).
06 -
A heaping ⅓ cup of uncooked pastina.
07 -
About 2½-3 cups of shredded rotisserie chicken or leftovers.
08 -
Fresh sprigs of rosemary or thyme, chopped.
09 -
1 pound of diced up carrots.
10 -
2 tablespoons of pure olive oil.
11 -
A big yellow onion, diced into small bits.
12 -
A large shallot, chopped up finely.
13 -
About 8 cups of chicken broth, low-sodium.
14 -
1 tablespoon butter.
15 -
Freshly grated parmesan for topping.
# Instructions:
01 -
In a big Dutch pot, melt the butter with olive oil over medium heat. Toss in the onion, bell pepper, celery, and shallot. Stir for 4-5 minutes until the onion is see-through. Add the garlic and cook another 2 minutes.
02 -
Pour in the broth, add in the salt, carrots, and parmesan rind. Crank the heat to high for a boil, then drop it to low and let everything bubble gently for 20-25 minutes until the veggies are soft.
03 -
Scoop out about 2 cups of the softened veggies with a slotted spoon and put them in a bowl. Remove and discard the parmesan rind.
04 -
Grab an immersion blender to puree the pot's remaining veggies and broth until it's silky.
05 -
Throw in the pastina, bring back to a boil, then let it simmer as long as the package says.
06 -
Add both the reserved veggies and your chicken to the pot. Cover it up and let it sit off the heat for about 20 minutes. Taste and tweak the seasoning.
07 -
Ladle into bowls and sprinkle with grated cheese, herbs, and a bit of ground pepper.
# Notes:
01 -
If using a regular blender, let it cool first. Remove the lid's cap and cover the opening with a towel to avoid splatters.
02 -
Want it heartier? Double the pasta amount.
03 -
More broth can be added to thin it out, if needed.