Simple Italian Pastina Soup uses tiny pasta stars and homemade chicken broth. The taste of this hearty Italian chicken noodle soup will take you back to nonna's kitchen. Hearty chicken broth with carrots, onions, and celery. In an hour, the comforting soup is ready.
Ingredient
– 2 to 3 quarts water – 3 ½ pounds chicken wings – 1 small yellow onion– 4 medium carrot– 4 medium celery stalk– 1 teaspoon salt– ½ teaspoon ground pepper– 2 bay leave– fresh parsley– fresh dill– 1½ cups pastina pasta
Direction
1
Cover chicken in large soup pot (I used my 7-quart nonstick Dutch oven). Cover the chicken with 8 cups of water.
2
Stir in onion, carrots, celery, and bay leaves. After boiling, skim the fat (some foam should float to the top) and lower heat. Do this for 20 minutes to remove most of the foam. If using, salt and pepper.
3
Add fresh dill and parsley (if using). Continue simmering gently for an hour. Taste soup and add salt and pepper.
4
Strain broth into a large bowl using a fine-mesh sieve. Set aside carrots. If serving broth with chicken, reserve the chicken (bones removed).
5
If cooking pastina in broth:
Strain the broth (reserve the carrots and remove the chicken bone if serving with pastina). Boil 6 cups chicken broth.
6
Stir in the pastina and simmer for 3–4 minutes until al dente. Serve in bowls with carrot pieces. Add grated cheese if desired.
7
Pastina can also be cooked in boiling water. Simmer for 3–4 minutes until al dente. Ladle broth over strained pastina in bowls.