Penicillin Soup

• 2 (32 oz) boxes of chicken broth 

• 1-2 c. water

• 1 bunch of celery, chopped

• 3 whole carrots peeled and chopped

• 6 cloves of garlic

• 1 whole onion

Put the veggies, a bundle of thyme, and cover with broth in my instapot for 30mins on high pressure (for times sake... you can also just simmer on the stove until the veggies are soft).

Take out veggies and put in a blender with broth, blend until smooth.

Add blended veggies to a big pot with the rest of your broth and water.

• Add a couple squeezes of ginger paste, and some tumeric (maybe 2 tbsp).

• 4 tbsp roasted chicken meat

• Squeeze 2-3 lemons

Heat back to a simmer. Serve over acini di pepe pasta.

Garnish with parmesan/romano cheese if desired.

I keep my broth and pasta separate and add broth to the pasta as we eat it to keep it from absorbing all the broth.