@amelia_is_not_a_chef: Chicken Pastina Soup with Lemon, Parmesan & Roasted Vegetables — it's the ultimate cozy fall and winter comfort food! Would you rather have Pastina or Chicken Noodle? All recipes found at ameliaisnotachef.com INGREDIENTS * 1 whole chicken (about 5.5 lbs) * 8 oz dry pastina pasta (or orzo) * 4 large carrots, sliced * 5 celery stalks, sliced * 5 garlic cloves, minced * 4 leeks, sliced and cleaned * 1 large onion, diced * 2 fennel bulbs, chopped (optional) * Juice and zest of 1 lemon * 4–5 sprigs fresh thyme * 3–4 tbsp olive oil * 2 tsp crushed red pepper flakes (optional) * 2 tsp salt, plus more to taste * Black pepper * Parmesan rinds (optional) * 64 oz chicken stock * Fresh Parmigiano Reggiano, for serving INSTRUCTIONS 1. Preheat oven to 350°F. Pat chicken dry and season generously with salt and pepper. 2. Heat olive oil in a large oven-safe pot over high heat. Brown chicken breast-side down for 5–7 minutes, flip, and brown the other side. Remove and set aside. 3. Reduce heat to medium. Add carrots, celery, leeks, onion, and fennel. Cook about 15 minutes until softened. 4. Add garlic and cook 1–2 minutes. Stir in lemon juice, zest, salt, pepper, red pepper flakes, and thyme. 5. Return chicken to pot. Add stock and Parmesan rinds. Bring to a boil, cover, and transfer to oven for 1 hour 15 minutes, or until chicken is fully cooked. 6. Remove chicken, thyme, and Parmesan rinds. Shred or chop chicken and set aside. Purée vegetables and broth with an immersion blender until smooth. Season to taste. 7. Separately, boil pastina in salted water according to package directions. Drain. 8. Divide pastina among bowls, ladle hot soup over top, and finish with shredded chicken, freshly grated Parmigiano Reggiano, and black pepper. #pastina #soup #chickennoodlesoup #comfortfood #dinner

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Tuesday 03 November 2026 22:05:21 GMT