I found this on Allrecipes.com and it is stunningly delicious!  It is the only way I plan on making chicken soup from now on!

Italian Mamas make a stunningly tasty version worth a try for sure.

 

Ingredients:

8 cups low sodium chicken broth

2 cups chopped sweet onion

1 ½ cups peeled and coarsely chopped carrots (about 2 … I accidentally put in more but tasty)

2 celery ribs, coarsely chopped

6 garlic cloves, smashed and peeled

¾ teaspoons salt

4 thyme sprigs  (I put in about 1 tablespoons dried Italian seasoning)

2 fresh bay leaves (I put in 4 small dried bay leaves)

1 (2ounce) Parmigiano-Reggiano cheese rind, plus grated cheese for garnish

4 ounces uncooked pastini pasta (I precooked 1 cup brown rice and will add to each bowl and pour hot soup over it)

2 cups shredded chicken (I am also opting to put the chicken in with the rice and pour the soup over it)

Fresh flat-leaf parsley leaves

 

Directions:

Gather all ingredients.

Bring broth, onion, carrots, celery, garlic, and salt to a boil (I used my Instant Pot). Bring to a good simmer until vegetables are soft. 

Using a slotted spoon, transfer vegetables and 1 cup of broth to a blender.  Secure lid and remove centre piece to allow steam to escape.  Place clean towel over opening and process until smooth.  Stir blended mixture back into soup.

Add thyme sprigs, bay leaves and Parm cheese rind.  Bring to a boil over medium high heat and add pasta, reduce heat to medium low and simmer until pasta is tender or about 18 to 20 minutes.

Add shredded chicken in the last 3 minute of cooking (and the precooked brown rice in place of pasta if you are using it instead).

Remove from heat and remove and discard thyme sprigs, bay leaves and Parm cheese rind.

Serve immediately and garnish with parsley and grated Parm.

 

Nutrition per serving of approx. 1 ½ cups soup

Calories                             332

Fat                                       13g

Sugar                                  7g

Protein                               28g