Slow Cooker Italian Penicillin Soup

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Slow Cooker Italian Penicillin Soup

An easy and nourishing slow cooker soup.

Prep Time10

Cook Time8

Total Time8 10

Course: Soup

Cuisine: Italian

Servings: servings

Calories: 194kcal

Author: Taylor Ellingson

Ingredients

2 tablespoon butter
1 large onion diced
1 lb carrots peeled and diced
4 celery stalks chopped
1 ½ teaspoon salt
4 cloves garlic minced
2 chicken breasts, bone-in and skin-on
1 tablespoon fresh thyme
6 cups chicken broth
⅓ cup pastina

Instructions

In a large soup pot, skillet, or a slow cooker with saute/brown function, add the butter over medium heat.
Once melted, add the onion, carrots, and celery. Season with salt. Cook until softened, about 10 minutes.
Add the garlic and cook another minute.
If using a soup pot or skillet, transfer the vegetables to a slow cooker.
Add the chicken, thyme, and broth. Cook on high for 8-12 hours.
Remove the chicken from the soup and take the meat off the bones. Discard the skin and bones. Shred the meat.
Puree the broth with an immersion blender or a regular blender.
Add the meat back to the soup along with the pasta. Cook on high for 30 more minutes or until the pasta is tender.
Serve and enjoy!

Notes

Cook Time - I recommend 8-12 hours of cooking on high, to get the most nutrients out of the chicken bones. Traditional bone broth requires 12 hours of cooking in the slow cooker on high, along with some apple cider vinegar to help break down the bones, but even 8 hours will produce a rich chicken broth that has nourishing properties.

Bone Broth - if you want to make this soup with bone broth, add 2 tablespoon of apple cider vinegar to the broth prior to cooking.

Nutrition