Print

Pastina Chicken Broth Soup (Pastina en Brodo di Pollo)

  • Author: Roz Corieri Paige and Retha Santi Corieri | La Bella Vita Cucina

Ingredients

  • 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 (Giada used Romano, which is a nice cheese as well)
  • Sea salt to taste

Instructions

  1. In a large stockpot, bring the chicken broth (preferably home-made) and Parmesan rind to a boil over medium-high heat.
  2. Add the tiny pastina noodles and cook until the pasta is tender for about 5 minutes, stirring occasionally.
  3. Add the chicken if used, and heat through about 3 minutes.
  4. Remove the Parmesan rind and discard.
  5. Stir in 1/2 of the cheese.
  6. Season with sea salt to taste.
  7. Ladle into soup bowls and sprinkle with the remaining cheese, if desired.
  8. Serve with warm, crusty Italian bread for sopping up any extra broth.
  9. Serve with warm, crusty Italian bread for sopping up any extra broth.