Hearty Italian Soup
Serves: 8
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
Looking for a soul-soothing soup to nourish you and your family during cold and flu season? Gentle, comforting and full of cozy flavors, our Hearty Italian Soup is a homespun cure for what ails you. With deep, savory flavor, thanks to Bell & Evans Organic Chicken Broth and Boneless, Skinless Chicken Breasts, a Parmesan cheese rind, and plenty of garlic, it makes a lovely winter lunch or simple supper. Make a double-batch and keep a few quarts in the freezer to deliver to any friend or neighbor who’s under the weather!
Ingredients
- 8 cups Bell & Evans Organic Chicken Broth
- 2 Boneless, Skinless Chicken Breasts
- 4 Stalks celery, cut into 1/4-inch pieces
- 1 lb medium Carrots, cut into 1/4-inch pieces
- 1 large Yellow onion, finely chopped
- 1 Parmesan rind, optional, plus 1 cup grated Parmesan cheese, for garnish
- 2 TB Unsalted butter
- 2 Dried bay leaves
- 3 cloves Garlic, minced
- 2 3/4 tsp Salt, plus more, to taste
- 1/2 tsp Black pepper, plus more, to taste
- 1/3 cup Pastina pasta
- 3 TB Fresh basil, chopped
Preparation
- Mix the broth, celery, carrots, onion, Parmesan rind, butter, bay leaves, garlic, salt and pepper together in a 8-quart slow cooker until combined. Place the chicken in the slow cooker. Cover and cook on high for 4-5 hours, or low for 5-6 hours, until chicken is fully cooked and tender. Remove and discard the Parmesan rind and bay leaves.
- Remove the chicken from soup and shred into bite-sized pieces using forks. Set aside. Reserve 2 cups of the soup. This will be added back after the remaining soup is pureed.
- Using an immersion blender, puree the remaining soup in the slow cooker until smooth. Stir in the pastina, reserved soup and chicken. Cover and cook until the pastina is tender, about 30 minutes. Season with additional salt and pepper, to taste.
- Divide soup among bowls. Garnish with the grated Parmesan cheese and basil, and serve.
