Mom & Nonna's Cure for Sickness "Italian Penicillin"
Directions
- 1To a stock pot, add water and chicken broth, along with carrots, celery, garlic, and onion.
- 2Add salt to the pot.
- 3Bring the mixture to a rolling boil.
- 4Cover the pot and let it cook for 45 minutes to tenderize the vegetables.
- 5Once tender, remove the vegetables from the broth using a slotted spoon and place them in a blender.
- 6Add 2 full ladles of broth and 1 tablespoon of chicken bouillon (optional) to the blender with the vegetables.
- 7Blend the ingredients until smooth and creamy.
- 8Add the blended vegetable mixture back to the chicken broth in the pot.
- 9Stir the mixture well.
- 10Pour the broth mix over your preferred pasta shape, like Pastina.
- 11Sprinkle with Parmigiano cheese.
Ingredients
- 4 cups organic chicken or bone broth
- 6 cups water
- 3 celery ribs celery ribs
- 3 carrot stalks carrot stalks
- 6 cloves garlic cloves
- 1 whole onion whole onion, yellow or white
- 1 tsp salt
- 1 tbsp chicken bouillon
- Pastina, orzo, or Ditalini pasta
- Parmigiano cheese
Equipment
stock potblenderslotted spoonladle
Tips
- Cook your favorite pasta separately (this ensures the pasta does not absorb all the broth) and pour broth mix over the cooked pasta.
- Sprinkle with parmesan cheese and enjoy!
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