Directions
- 1Add water and chicken broth to a stock pot.
- 2Add all vegetables (carrots, celery, garlic, onion) and salt to the pot.
- 3Bring to a roaring boil.
- 4Cover and cook for 45 minutes to let the vegetables get tender.
- 5Remove the cooked vegetables from the broth using a slotted spoon and place them in a blender.
- 6Add a little bit of chicken broth and chicken bouillon to the blender with the vegetables.
- 7Blend until the mixture is nice and creamy.
- 8Add the blended vegetable mixture back to your chicken broth in the pot.
- 9Give the broth a good mix.
- 10Cook your favorite pasta shape (e.g., Pastina, orzo, Ditalini).
- 11Pour the broth mix over the cooked pasta.
- 12Sprinkle with Parmesan cheese.
Ingredients
- 4 cups organic chicken or veggie broth
- 6 cups water
- 3 celery stalks, cut in half
- 3 carrot stalks, peeled and cut in half
- 6 garlic cloves, whole
- 1 whole onion, yellow or white
- 1 tsp salt
- 1 tbsp chicken bouillon
- Pastina, orzo, Ditalini pasta of your choice
- Parmesan cheese
Equipment
Stock potLidSlotted spoonBlenderLadle
Tips
- Buy fresh, organic produce for the best nutrients possible without added preservatives.
- Let the soup do its job for 24 hours for maximum effect when sick.
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