Description

You don't have to be feeling ill or be an Italian to enjoy this comforting chicken and pasta soup. It's delicious and satisfying in any weather but especially in the colder months.

Ingredients

• 2 T. extra virgin olive oil
• 1 T. butter
• 1 large onion, diced small
• 1 large shallot, finely chopped
• 4 stalks celery, diced small
• 1 large yellow bell pepper, diced small
• 4 medium cloves garlic, minced
• 8 c. low-sodium chicken broth
• 1 lb. carrots, diced small
• 1 Parmesan cheese rind, optional
• 1 1/2 t. kosher salt, or to taste
• 1/3 c. uncooked pastina, orzo or Acini de pepe, doubled if lots of pasta is desired
• 2 1/2 -3 c. rotisserie or leftover chicken
• grated Parmesan cheese, for serving
• finely chopped fresh rosemary and/or fresh thyme leaves, for serving
• freshly ground black pepper

Steps

1. Heat a large pot over medium heat. Add the oil, butter, onion, shallot, celery and bell pepper; stir. Cook 4-5 minutes or until the onions are translucent, stirring occasionally. Add the garlic; stir cook for 2 more minutes.
2. Add the broth, carrots, Parmesan cheese rind and salt. Bring mixture to a boil; reduce to a steady simmer; cook uncovered 20-25 minutes or until the vegetables are tender.
3. Use a slotted spoon to remove 2 c. diced vegetables; set aside. Remove the Parmesan rind.