Prefect for when you're not feeling well or just need something to warn you up.
Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 mins 1 Onion
6 Carrots
6 Celery Stalks
6 Cloves of garlicUse the full cloves
4 cups Chicken Stock
6 cups Water
1 tbsp Better than Chicken Bouillon
Few Sprigs Rosemary and Thyme
1 tsp Pepper FlakesOptional but recommended for a hint of spice
8 Cherry TomatoesOptional
2 Chicken Breast
Shredded ParmesanUse the block
Pastina Shape PastaStars or Acini de Pepe
Pesto
Lemon Juice
1Season chicken with salt and pepper.
2Cook with your preferred method until chicken is 165°
3Shred chicken and set aside
4Add chicken stock, water, red pepper flakes, and Bouillon to a large pot. Turn on high
5Peel onion. Cut off root. Quarter and put in pot.
6Peel and chop carrots into large pieces. Put in pot.
7Trim celery and chop into large pieces. Place in pot.
8Tie sprigs of Rosemary and Thyme into bundle. Place into pot.
9Peel and crush garlic cloves. Place in pot
10Bring to a boil. Then cover, turn to low, and simmer for 20 mins.
11While veggies simmer, in a separate pot cook Pastina Pasta according to package. Strain and sit aside.
12When veggies are done. Remove herb bundle and throw away.
13Scoop out veggies and place them into a blender (add the cherry tomatoes if you are using). Add 2-3 laddles of the broth.
14Blend well and add veggie slurry back to the broth. Add chicken to warm up
Building Your Soup
15Spoon some pesto into the bottom of the bowl
16Add as much cooked Pastina that you would like
17Laddel chicken and broth into your bowl.
18Squeeze some lemon juice and top with a mound of freshly grated Parmesan
19Keep leftover broth (if you have any) in the freezer for when you want this soup but don't want to cook.
Ingredients
1 Onion
6 Carrots
6 Celery Stalks
6 Cloves of garlicUse the full cloves
4 cups Chicken Stock
6 cups Water
1 tbsp Better than Chicken Bouillon
Few Sprigs Rosemary and Thyme
1 tsp Pepper FlakesOptional but recommended for a hint of spice
8 Cherry TomatoesOptional
2 Chicken Breast
Shredded ParmesanUse the block
Pastina Shape PastaStars or Acini de Pepe
Pesto
Lemon Juice
Directions
1Season chicken with salt and pepper.
2Cook with your preferred method until chicken is 165°
3Shred chicken and set aside
4Add chicken stock, water, red pepper flakes, and Bouillon to a large pot. Turn on high
5Peel onion. Cut off root. Quarter and put in pot.
6Peel and chop carrots into large pieces. Put in pot.
7Trim celery and chop into large pieces. Place in pot.
8Tie sprigs of Rosemary and Thyme into bundle. Place into pot.
9Peel and crush garlic cloves. Place in pot
10Bring to a boil. Then cover, turn to low, and simmer for 20 mins.
11While veggies simmer, in a separate pot cook Pastina Pasta according to package. Strain and sit aside.
12When veggies are done. Remove herb bundle and throw away.
13Scoop out veggies and place them into a blender (add the cherry tomatoes if you are using). Add 2-3 laddles of the broth.
14Blend well and add veggie slurry back to the broth. Add chicken to warm up
Building Your Soup
15Spoon some pesto into the bottom of the bowl
16Add as much cooked Pastina that you would like
17Laddel chicken and broth into your bowl.
18Squeeze some lemon juice and top with a mound of freshly grated Parmesan
19Keep leftover broth (if you have any) in the freezer for when you want this soup but don't want to cook.
