Blended Pastina Soup

Ingredients

For 4 servings

• •4 sprigs thyme
• •1 lb skinless, boneless chicken thighs (about 4), patted dry
• •1 c. à café Diamond Crystal or ½ tsp. Morton kosher salt, plus more
• •Freshly ground pepper
• •2 c. à soupe extra-virgin olive oil, plus more for drizzling
• •1 medium onion, thinly sliced
• •3 large carrots, peeled, thinly sliced
• •3 celery stalks, thinly sliced
• •3 garlic cloves, thinly sliced
• •1 Parmesan rind (optional)
• •4 tasse low-sodium chicken broth
• •0.5 tasse pastina or other small pasta (such as ditalini or orzo)
• •1 c. à café fresh lemon juice
• •Finely grated Parmesan and chopped parsley (for serving)

Method

1. 1.Tie 1 thyme sprig around remaining 3 thyme sprigs; set bundle aside. Season 1 lb. skinless, boneless chicken thighs (about 4), patted dry, all over with kosher salt and freshly ground pepper. Set aside.
2. 2.Heat 2 Tbsp. extra-virgin olive oil in a medium heavy pot over medium. Add 1 medium onion, thinly sliced, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and cook, stirring often, until onion is translucent and softened, 8–10 minutes. Add 3 large carrots, peeled, thinly sliced, 3 celery stalks, thinly sliced, and 3 garlic cloves, thinly sliced, and cook, stirring often, until fragrant, about 3 minutes.
3. 3.Add 1 Parmesan rind (if using), 4 cups low-sodium chicken broth, and reserved thyme bundle. Increase heat to medium-high and bring to a simmer; cook until vegetables are slightly softened, 10–12 minutes. Add reserved chicken; simmer until cooked through and vegetables are completely softened, 10–12 minutes.
4. 4.Meanwhile, cook ½ cup pastina or other small pasta in a small pot of boiling salted water according to package directions; drain.
5. 5.Using tongs, transfer chicken to a plate. Let sit until cool enough to handle, then finely chop. Remove Parmesan rind and thyme; discard. Working in batches if needed, transfer soup to a blender. Add 1 tsp. fresh lemon juice and a generous drizzle of oil; blend until very smooth. Add a little hot water to reach desired consistency if needed. Season with salt and pepper.
6. 6.Transfer soup back to pot; stir in pasta. Ladle soup into bowls. Top with chicken, finely grated Parmesan, and chopped parsley; season with pepper.