Directions
- 1Roughly chop one onion, three carrots, four celery stalks, and six garlic cloves.
- 2In a Dutch oven, add 4 cups of chicken broth and 6 cups of water.
- 3Add all the chopped vegetables to the Dutch oven and bring it to a boil.
- 4Season with salt, pepper, and buttery garlic & herb seasoning.
- 5Create an herb bouquet using basil, thyme, and rosemary and add it to the pot.
- 6Turn the heat down to medium-low and halfway cover the pot for about 40 minutes.
- 7After 40 minutes, remove the herb bouquet and transfer the vegetables into a blender.
- 8Pour in about two ladlefuls of the broth, along with some chicken bouillon and Italian seasoning into the blender.
- 9Blend until smooth and silky, then pour it back into the broth in the Dutch oven.
- 10In a separate pan, add 2 1/2 cups of chicken broth, bring to a boil, and add a piece of butter.
- 11Add pastina noodles to the boiling broth and butter.
- 12Turn the heat to medium-low and frequently stir to prevent sticking.
- 13After about 8 minutes, add an egg yolk to the noodles to make them silky.
- 14Add another tablespoon of butter, squeeze in half a lemon, and add some Parmesan cheese to the noodles.
- 15Serve the pastina noodles in a bowl, pour the soup all around them, and top with lemon zest, black pepper, Parmesan, and parsley.
Ingredients
- 1 Onion
- 3 Carrots
- 4 Celery
- 6 Garlic
- 4 cups Chicken broth
- 6 cups Water
- Salt
- Pepper
- Buttery garlic & herb seasoning
- Basil
- Thyme
- Rosemary
- 2 ladlefuls Chicken bouillon
- Italian seasoning
- 2.5 cups Chicken broth
- Butter
- 1 box Pastina noodles
- 1 Egg yolk
- 0.5 Lemon
- Parmesan cheese
- Lemon zest
- Black pepper
- Parmesan
- Parsley
Equipment
Dutch ovenKnifeBlenderLadlePanWooden spoonLemon squeezerGrater
Tips
- The soup is robust, light, citrusy, and flavorful.
- The buttery noodles with lemon zest and black pepper make it even better.
- Even if you’re not feeling under the weather, you need to make this soup.
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