Adult Alphabet Soup (Italian Penicillin)
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This is originally mentioned in THIS Instagram Post.
Ingredients: 4 LARGE Portions
1 rotisserie chicken, bones and meat separated. ½ of the meat will be used, but you can add more if desired.
4 cups filtered water, more to top off if desired
vegetables: you can add less than this, but this is what I added because I love fiber
2 celery stalks
1 lb carrots
1.5 large onions, sweet or yellow
1 or 2 parmesan rinds. I put 2 in and it was great umami
6 sprigs of fresh thyme
7 oz fried pastina of choice. I used these little alphabets.
fresh cracked black pepper
salt to taste
Directions:
Prepare your chicken stock first. Debone your rotisserie chicken and add bones, parmesan rind, and water into a pot with a lid. Heat on high until fully boiled.
Turn heat to medium low, add as much of your vegetables in as possible without overflowing, and allow to simmer for 1 hour.
After 1 hour, add additional water to broth if desired, add thyme sprigs, and add additional vegetables if there is sufficient space. Cover and allow to simmer for 1 more hour.
Remove all of the vegetables from your soup. Set aside in a different bowl.
Strain the broth using a strainer to remove bones, parmesan rind, thyme sprigs, and bone detritus. Return the broth to the original pot, covered, and heat on low heat.
If using immersion blender: add vegetables back into the broth, and blend.
If using conventional blender: transfer all vegetables into the blender and blend with a space in the air flow vent in the blender lid. Set to the side.
If there are additional vegetables you’d like to add, add the vegetables directly into the pot with broth OR immersion blended mixture, turn to medium, cover, and let it boil while you work on the pasta. Skip this step if there are no additional vegetables to boil.
In a separate pot or saucier, boil pasta according to instructions minus 1 minute.
Once pasta is done, use same strainer to strain pasta out. Set to the side.
If there are additional vegetables boiling to be blended, blend now using either method.
Combine broth, blended vegetables, and pasta in the same pot. Turn heat up to medium.
Add in as much chopped rotisserie chicken as you’d like. Stir in and bring to boiling uncovered.
Taste for seasoning and add any additional seasonings you’d like.
Serve hot, top with additional parmesan if applicable, and enjoy!
FAQ:
Q: Why do I need to put a parmesan rind into this?
Parmesan rinds are a chef’s secret for instant umami in soups like this. If you’re gonna throw them away anyway, put it in your freezer and try it for yourself!
Q: If I don’t have fresh thyme, can I use dried thyme?
Yes! Add it in closer to serving and add significantly less to taste. I’d start with ½ tsp, mix, taste, and add more if needed. Dried herbs are substantially more potent, so proceed with caution!
Q: How long does this store for?
1 week in an air tight container in the fridge or 6 months in the freezer.
Q: What [tool] did you use?
Everything I used in this video is here (Shop My).
