Easy Italian Penicillin Soup

italian penicillin soup:

1 whole chicken (I used a rotisserie, but you can boil a raw chicken and use the broth from it)
1 onion
2-3 celery stalks
2-3 carrots
garlic
rosemary
thyme
parsley stems
8 cups of chicken broth
1 cup of pastina
2 eggs
parmesan
parsley
salt and pepper to taste

directions:

add your onion, celery, and carrots to a pot and allow to soften. then add in the garlic, and cook for another minute. add in the broth and herbs, and allow to simmer for 20-30 minutes until veggies are tender (if using raw chicken, boil your chicken during this step with water, and cook until the chicken is done and remove from pot). remove the herbs and puree the veggies with the broth until smooth. add in your pastina and cooked chicken, and simmer until pasta is done. use 1-2 ladles of broth to temper the eggs, then stir them into the soup. top with fresh parmesan and parsley and serve.

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