Description
A comforting and hearty homemade Chicken Pastina Soup featuring tender chicken wings slow-simmered into a rich broth, combined with small star-shaped pasta and finished with savory Parmesan cheese. This soup is perfect for a warming meal, blending homemade flavors and quick pasta cook time for a delightful dish.
Ingredients
Broth Ingredients
- 2 pounds (900 grams) chicken wings
- 7 cups water
- 1 small onion, peeled and halved
- 1 celery stalk, cut into finger-long lengths
- 2 small carrots (or 1 large carrot), washed or peeled
- 2 teaspoons salt
- ⅛ teaspoon freshly ground black pepper
Soup Ingredients
- 1 ⅓ cups (200 grams) small pasta (stelline, acini di pepe, alphabet pasta, anellini)
- ½ cup grated Parmesan cheese (Parmigiano Reggiano)
Instructions
- Prepare the Broth Vegetables: Peel the onion and cut it in half. Cut the celery into finger-long pieces. Wash or peel the carrots and cut off the top.
- Start the Broth: In a large saucepan, combine the chicken wings, water, carrot, celery, and onion. Cover with a lid and bring to a boil over high heat.
- Remove Foam: Once boiling, uncover and reduce to medium heat. Skim off any foam or scum that rises to the surface using a large spoon or slotted spoon. Continue skimming for about 10 minutes until no more foam appears.
- Simmer the Broth: Add salt and black pepper to the broth. Reduce heat to a gentle simmer and let it cook for 1 ½ hours with the lid ajar to allow slight evaporation and concentration of flavors.
- Strain the Broth: Once done simmering, strain the broth through a sieve into a clean large saucepan. This should yield about 6 cups of broth. Taste and adjust salt if necessary.
- Prepare the Chicken and Vegetables: Using two forks, separate the cooked chicken meat from the bones and skin. Discard bones, skin, and cooked vegetables. Dice the cooked carrot to add back into the soup if desired. Set shredded chicken and diced carrots aside.
- Cook the Pastina: Bring the strained broth to a boil again over high heat. Add the pastina pasta and reduce heat to medium. Stir frequently and simmer for 4-5 minutes until the pasta is just cooked.
- Combine Soup Ingredients: Stir in the shredded chicken meat and diced carrots (if using). Add the grated Parmesan cheese and stir until creamy and well combined.
- Final Seasoning and Serve: Taste the soup and add salt if needed. Serve immediately, garnished with extra grated Parmesan cheese if desired.
Notes
- Skimming the foam thoroughly during the initial boil ensures a clearer and cleaner-tasting broth.
- The small pasta shapes listed (stelline, acini di pepe, alphabet pasta, anellini) cook quickly and are ideal for soups.
- Using chicken wings provides rich flavor due to higher collagen content, which enhances broth body.
- You can substitute other small pasta shapes if preferred but adjust cooking time accordingly.
- Add fresh herbs like parsley for garnish if desired for added aroma and freshness.
- Leftover soup can be refrigerated for 2-3 days and reheated gently to avoid overcooking the pasta.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
