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Ingredients
1.5 cups pastina pasta (210g)
6 cups chicken broth or stock (3 liters)
Homemade chicken broth
1 cooked leftover chicken carcass skin and meat removed
1 carrot, whole or cut in half
1 celery, cut into 2 or 3
1 onion, cut in half
2 cloves garlic
1 bay leaf
1-2 rosemary sprigs or other herbs of choice
Instructions
To Make Homemade Chicken Broth
Remove as much cooked chicken meat and skin from the carcass as possible. Add the chicken carcass and any other chicken bones to a large, deep pot and add the vegetables and herbs (you don’t need to peel any vegetables.
Fill the pot with water until the chicken is covered then cover and bring to a boil.
Once boiling uncover and reduce to a simmer. Skim off any scum that comes to the surface.
Simmer the stock (uncovered for 2-3 hours or longer (the longer you leave it the more concentrated the flavor will be but the less stock you’ll have as it will keep reducing.
Pass through a sieve or colander so you’re left with the homemade stock and discard the bones, vegetables, and herbs.
To Make Pastina Soup
Bring 6 cups of chicken broth to a boil.
Add the pastina pasta and boil for 3-4 minutes or until al dente. Ladle into bowls and serve with crusty bread or parmesan croutons.
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