Here’s a soup that is near and dear to my heart. One that evokes childhood memories of my mother’s cooking. Pastina Chicken Soup brings back precious Italian childhood memories in her cucina.
Made with homemade chicken broth, it’s extremely easy to prepare and will warm not only your heart but also your children’s hearts. However, I say that this is easy with the caveat that simplicity comes after the broth is made.
Yes, you can buy the canned variety of chicken broth, especially when you are in a pinch for time. But there is nothing, absolutely nothing compared to homemade chicken broth. And it’s really not that hard to make. Trust me!
My mother made her version of chicken noodle soup with homemade chicken broth and tiny, tiny little pasta shaped in the form of stars . . . known as ‘pastina‘. This recipe represents the ‘cucina povera‘ (poor food) that my relatives ate in the harsh environment of the Italian mountains in the 19th and 20th centuries prior to moving to America.
My family recipe for chicken broth (Brodo di Pollo) was posted on this blog back in November 25, 2009. However, you can click here for the recipe.
Who doesn’t like chicken noodle soup? And what soup comes to mind the most when someone is a little under the weather? When someone you love needs some warm comfort food? Chicken noodle soup! A classic, traditional soup in our culture.Print
- 6 cups chicken broth (I make and freeze my own chicken broth, so I always have some on hand ~ recipe posted on 11/25/09, click here)
- 1 2-inch piece of Parmesan cheese rind
- 1 cup pastina (any tiny, tiny pasta shape)
- 2 cups diced cooked chicken, preferably breast meat (optional, my family does not include)
- 1 cup freshly grated Parmesan cheese
- Sea salt to taste
- 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.
Serve with warm, crusty Italian bread for sopping up any extra broth.