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@maitranreview: Bộ bảo hộ lao động cao cấp #bobaoholaodong #baoholaodong #xuhuong #thoitrang

Mai Trần review
Mai Trần review
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Friday 21 August 2026 01:20:00 GMT
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Feeling under the weather? Make Italian Penicillin Soup! 🍲 You'll want to add this one to your repertoire. Continue reading or click the link in the @allrecipes bio for the full recipe.👇 Ingredients 8 cups lower-sodium chicken broth 2 cups chopped sweet onion 1 1/2 cups peeled and coarsely chopped carrots (about 2) 2 celery ribs, coarsely chopped 6 garlic cloves, smashed and peeled 3/4 teaspoon kosher salt 4 thyme sprigs 2 fresh bay leaves 1 (2 ounce) Parmigiano-Reggiano cheese rind, plus grated cheese for garnish 4 ounces uncooked pastina pasta 2 cups shredded rotisserie chicken Fresh flat-leaf parsley leaves Directions Gather all ingredients. Bring broth, onion, carrots, celery, garlic, and salt to a boil in a large saucepan or small Dutch oven over high; reduce heat to medium-low, and simmer until vegetables are softened, about 10 minutes. Using a slotted spoon, transfer vegetables and 1 cup of broth to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 seconds. Stir blended carrot mixture back into soup. Add thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind. Bring to a boil over medium-high. Add pasta, reduce heat to medium-low, and simmer, stirring occasionally, until pasta is tender, 18 to 20 minutes, adding shredded chicken in the last 3 minutes of cooking. Remove from heat. Remove and discard thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind. Serve immediately, and garnish with parsley and grated Parmigiano-Reggiano. 🧑‍🍳: Nicole #souprecipes #pastina #chickensoup #soup #sickday #chickennoodlesoup #italian #italianpenicillin
Feeling under the weather? Make Italian Penicillin Soup! 🍲 You'll want to add this one to your repertoire. Continue reading or click the link in the @allrecipes bio for the full recipe.👇 Ingredients 8 cups lower-sodium chicken broth 2 cups chopped sweet onion 1 1/2 cups peeled and coarsely chopped carrots (about 2) 2 celery ribs, coarsely chopped 6 garlic cloves, smashed and peeled 3/4 teaspoon kosher salt 4 thyme sprigs 2 fresh bay leaves 1 (2 ounce) Parmigiano-Reggiano cheese rind, plus grated cheese for garnish 4 ounces uncooked pastina pasta 2 cups shredded rotisserie chicken Fresh flat-leaf parsley leaves Directions Gather all ingredients. Bring broth, onion, carrots, celery, garlic, and salt to a boil in a large saucepan or small Dutch oven over high; reduce heat to medium-low, and simmer until vegetables are softened, about 10 minutes. Using a slotted spoon, transfer vegetables and 1 cup of broth to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 seconds. Stir blended carrot mixture back into soup. Add thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind. Bring to a boil over medium-high. Add pasta, reduce heat to medium-low, and simmer, stirring occasionally, until pasta is tender, 18 to 20 minutes, adding shredded chicken in the last 3 minutes of cooking. Remove from heat. Remove and discard thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind. Serve immediately, and garnish with parsley and grated Parmigiano-Reggiano. 🧑‍🍳: Nicole #souprecipes #pastina #chickensoup #soup #sickday #chickennoodlesoup #italian #italianpenicillin
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