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8 cups lower-sodium chicken broth
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2 cups chopped sweet onion
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1 1/2 cups peeled and coarsely chopped carrots (about 2)
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2 celery ribs, coarsely chopped
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6 garlic cloves, smashed and peeled
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3/4 teaspoon kosher salt
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4 thyme sprigs
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2 fresh bay leaves
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1 (2 ounce) Parmigiano-Reggiano cheese rind, plus grated cheese for garnish
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4 ounces uncooked pastina pasta
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2 cups shredded rotisserie chicken
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Fresh flat-leaf parsley leaves
Italian Penicillin Soup
“Honestly, this will be the only way I will make chicken noodle soup from now on.”
Nutrition Information
195
Calories
12g
Carbohydrates
23g
Protein
449mg
Potassium
2g
Fiber
14g
Sugar
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