Easy Chicken Stock and Pastina Soup

 

Chicken Broth and Pastina Soup

Instagram  @mangia.con.elena

When I think of the times I was under the weather as a child, I think of the comforting simple soup that my mom would serve me. In Italian it is called pastina. It soothed not only the physical ailments but also emotional. From colds to broken hearts, it just made eveyrthing a little bit better. Not to mention the known health benefits of bone broth, garlic and turmeric ( my version)!

There  was always fresh broth in our house. Bags of it in the freezer and containers in the fridge. My mom would make it once a week and it was either chicken, vegetable or beef stock depending on the meat available to her or what her meal plans were for that week.

 On cold winter days, I would run home for lunch and the smell of that amazing pastina soup would envelope me as I opened the door.  It was just what I needed on those very cold days! Sometimes, if we were lucky, she would shred the chicken from the broth and cut up the carrots and add that to the soup. Most times, she would save the meat for other dishes.  

When our children were little we would pack up the car and make the long trek up North to visit Nonno and Nonna  for special holidays and vacations. There was always a pot of pastina warming on the stove waiting for our arrival. The table would be set, the parmigiano grated and the bowls out. It was the best welcome.  She said it was the best food to serve after a long drive and she was right.  We lovingly called it "Nonna's soup" then and the name has taken root! 

I have been serving this soup to my children since they started eating solids. My mother made a batch when they were here and  my first was ready to venture into solids. I was hesitant to serve it to her but she convinced me and it became the first dish for all three of my children. This soup has nursed them through colds, ear aches, flus, wisdom teeth, exams, broken hearts and much more. 

I believe it gets its magic from the secret ingredient of love. As it sits simmering on the stove, I am reminded of the many times my mother and her soup would be waiting for us and I am comforted by this image. 

I really do hope you give this soup a try and share the love to those who are in need of a comforting bowl🤗

The secret to the intense rich flavour of this soup is the broth.  It is important to allow a minimum of 3 hours to simmer. I would recommend making the broth in the morning and leaving it all day long. The smell alone will make you smile👌

* tip-when I am finished with a chunk of parmigiano reggiano ,I keep the rind in the freezer. I wrap tightly with saran wrap and place in a freezer bag. Then when I make chicken stock, vegetable stock or tomato sauce I throw a piece in! It adds great flavour!

For the Broth:

Ingredients

• one whole chicken washed and cleaned (you can also use cut up chicken as long as there are bone-in as that is where the flavour comes) Don't throw out that neck- it has great flavour!
• 5 washed celery stalks and all the tops with leaves
• 5 carrots washed and peeled
• 1-2 tomato(es) quartered
• 1 large onion quartered, leave the skins on
• 3-4 garlic cloves peeled but whole
• piece of parmigiano-reggiano rind
• 3-4 bay leaves
•  A good amount of whole black peppercorns
• 1-2 tbsp of turmeric for adding health benefits and a deeper colour
• salt to taste
• Bouillon cube or chicken soup paste of your choice (only if necessary)

Directions

1. Add  chicken and first 7 ingredients into a large stock pot. I use an 8.5 litre pot for this recipe. 
2. Fill the pot with enough water to fully immerse the ingredients. I add water until contents of pot reach 7 litres.
3. Add whole peppercorns and a good amount of salt. It is important to salt now and then as you go along as the salt helps bring out the flavours and you don't want a bland soup. However, the amount of salt really depends on your preference!
4. Bring to a full boil, turn down heat, cover partially and let simmer on stove. Taste test to adjust seasonings. If after a few hours, it doesn't taste rich enough then you can add soup base to add more flavour. I find sometimes I don't need it and other times it is just what it needs!
5. When the broth is done use a strainer to remove all the ingredients from the broth and place in a large bowl.
6. Place another large pot in the sink. Place a tightly woven strainer over that pot and slowly pour the broth into the new pot. Be careful, it’s hot! Alternatively, you can use a ladle and transfer from one pot to another. This will catch any peppercorns and small bones that you might have missed, 
7. Shred the chicken and place in a bowl.  Pick out the carrots as well and either smash and put back in broth or cut up for your soup. I like to do a bit of both as the carrots add a lovely colour to the broth. 
8. Now you have a beautiful broth of which you can freeze some or store in fridge or make a soup with immediately! 

For the Pastina:

1. Boil one package until slightly undercooked of either stelline, acine di pepe, quadratini or other small pasta shape. Stelline (little stars) is the typical one.
2. Drain and place back into pot.
3. Ladle in broth until you have enough for your meal. 
4. Add chicken and carrots.
5. Add a generous amount of grated parmigiano in each bowl and enjoy! 

A Mangia,

Elena💚