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Ingredients
1 gallon homemade or store-bought chicken broth click here!
1 2-inch piece of Parmesan cheese rind
1 box pastina pasta pastina
2 cups diced cooked chicken, preferably breast meat (optional, my family does not include)
1 cup freshly grated Parmesan cheese
Sea salt to taste
Instructions
In a large stockpot, bring the chicken broth (preferably home-made) and Parmesan rind to a boil over medium-high heat.
Add the tiny pastina noodles and cook until the pasta is tender for about 5 minutes, stirring occasionally.
Add the chicken if using, and heat through about 3 minutes.
Remove the Parmesan rind and discard.
Stir in 1/2 of the cheese.
Season with sea salt to taste.
Ladle into soup bowls and sprinkle with the remaining cheese, if desired.
Serve with warm, crusty Italian bread for sopping up any extra broth.
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