Sick day soup 😌🥣🥕🧅 aka italian penicillin aka heaven in a bowl when you’re feeling under the weather!!

I think everyone makes it a little differently—here’s how I make it :)

Recipe

4 cups chicken bone broth

4 cups regular chicken broth 
1 medium sized yellow onion, quartered 
2 medium sized carrots, coarsely chopped
2 celery ribs, coarsely chopped
4 garlic cloves, peeled
1/2 teaspoon kosher salt

2 chicken breasts 
8 ounces uncooked pastina pasta

In a large pot or dutch oven, bring the broth, onion, carrots, celery, garlic, chicken breasts, and salt to a boil. Reduce the heat to medium-low, and simmer until vegetables are softened and the chicken breasts are cooked (17-20 minutes)

Turn the heat to low. Remove the chicken breasts and set aside. Using an immersion blender, blend the veggies until smooth. Alternatively, you can also transfer them to a blender or food processor to blend.

Add in the pastina, stir, and let simmer until cooked (about 10 minutes).

Shred the chicken breasts and add this back into the pot. Stir.

Serve topped with shredded parm, olive oil, and cracked black pepper!