Recipe: Pastina Soup

It can be difficult to avoid cold and flu, despite your best efforts. That’s why it’s important to maintain a strong immune system. You can support your immune system by getting enough sleep and eating a well-balanced diet, rich in Vitamin C, Vitamin A, Vitamin D and Zinc. 

John Theurer Cancer Center dietitian Heather Younker says it’s also important to stay hydrated. “Drink low-sugar fluids and if you are congested, choose warm liquids like herbal teas and broth-based soups. Warm fluids and soups can open your nasal passages while preventing dehydration,” she says. 

Heather says her recipe for pastina soup has all of the ingredients you need to nourish your body during cold and flu season. 

Ingredients:

8 cups chicken broth

2 cups chopped sweet onion

6 cloves of garlic, peeled and smashed 

1 ½ cups peeled and coarsely chopped carrots

2 celery stalks, coarsely chopped

¾ teaspoon kosher salt

4 thyme sprigs

2 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, for garnish

Preparation:

1. Bring the broth, onion, peppers, carrots, celery, garlic and salt to a boil in a large saucepan over high heat. Reduce the heat to medium-low and simmer until vegetables are softened, about 10 minutes. Using a slotted spoon, transfer the vegetables and one cup of broth to a blender. 
2. Remove the lid and the center piece from the blender to allow steam to escape. Place a clean towel over the opening. Blend until smooth, about 30 seconds. Stir the blended carrot mixture back into the soup.
3. Add thyme sprigs, bay leaves and cheese rind to the pot. Bring to a boil over medium-high heat. Add pasta, reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 15-20 minutes. 
4. Add the shredded chicken in the last three minutes of cooking.
5. Remove the pot from the heat. Discard thyme sprigs, bay leaves and Parmigiano-Reggiano rind.
6. Garnish with parsley and grated Parmigiano-Reggiano cheese.