Name: Blended Pastina Soup
Total time: 1 hour 5 minutes
Yield: 4 Servings
Ingredients: 4 sprigs thyme; 1 lb. skinless, boneless chicken thighs (about 4), patted dry; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; Freshly ground pepper; 2 Tbsp. 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 cups low-sodium chicken broth; ½ cup pastina or other small pasta (such as ditalini or orzo); 1 tsp. fresh lemon juice; Finely grated Parmesan and chopped parsley (for serving)

Bowls of soup plated on a checkered surface

Photograph by Scott Semler, food styling by Rebecca Jurkevich, prop styling by Maggie DiMarco

In Malechek-Ezekiel’s house, this cozy soup is referred to as “penicillin” because of its purported healing effects. Puréeing softened mirepoix and garlic in chicken broth bolstered with Parmesan and thyme creates a creamy, flavorful base that adults and kids alike will enjoy (no visible vegetables!). The sweetness from the carrots is balanced against a little spice from the black pepper—altogether a bear hug of a dish that’s nutritious as well. —Kendra Vaculin, test kitchen editor

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