Sick Day Soup (Italian Penicillin)

In a large pot or Dutch oven, combine the chicken bone broth, regular chicken broth, quartered yellow onion, coarsely chopped carrots, coarsely chopped celery ribs, peeled garlic cloves, chicken breasts, and kosher salt. Bring the mixture to a boil. Reduce the heat to medium-low, and simmer until the vegetables are softened and the chicken breasts are cooked through (this should take approximately 17-20 minutes).

Turn the heat to low. Carefully remove the cooked chicken breasts from the pot and set them aside. Using an immersion blender, blend the vegetables directly in the pot until the soup is smooth. Alternatively, you can transfer the vegetables and broth to a regular blender or food processor to achieve a smooth consistency, then return it to the pot.

Add the 8 ounces of pastina pasta to the smooth soup, stir well, and let it simmer until the pastina is cooked to your liking (this usually takes about 10 minutes).

While the pastina cooks, shred the cooked chicken breasts. Once the pastina is done, add the shredded chicken back into the pot and stir to combine.

Serve the soup hot, topped with shredded Parmesan cheese, a drizzle of olive oil, and freshly cracked black pepper.