Pastina in Brodo
Pastina in brodo is a simple soup that combines homemade chicken broth, or brodo, with tiny pasta and plenty of grated cheese. It's nourishing, satisfying, and so easy.
Servings: 4
Ingredients
For the brodo
- 1 whole chicken
- 3 ribs celery cut into large chunks
- 2 large carrots cut into large chunks
- 1 medium onion halved
- 3 cloves garlic
- 1/2 packed cup Italian flat-leaf parsley
- 10 peppercorns
- 2 large dried bay leaves
- 3 whole cloves
- 1 gallon water
For the pastina
- 6 cups brodo from above
- 1 parmesan rind
- 4 tablespoons unsalted butter divided
- 1 cup pastina can use acini di pepe or other tiny pasta if you like
- 1 cup grated parmesan cheese for serving
- salt and pepper to taste
Instructions
For the brodo
- Place all of the ingredients into a large pot (10 quart or larger works best, though an 8 quart will just fit everything) and bring to a boil.
- Once boiling, use a large flat spoon to skim the scum off the top of the brodo. Turn the the heat to low and simmer the brodo for 3 hours. Every 25-30 minutes, skim the scum off the top and discard it. Do not stir the brodo or move the chicken and veggies, since that will make the brodo less clear.
- Once 3 hours have elapsed, strain the brodo by gently ladling it through a fine mesh sieve placed over another large pot. Ladling the brodo instead of pouring it helps keep it clear.
- Discard the veggies and save the chicken for another meal or you can shred it and serve it with the pastina. Note: I like to save the carrots and slice and serve in the bowl of soup.
For the pastina
- Add 6 cups of brodo, the parmesan rind, and 2 tablespoons of butter to a large pot and bring to a boil. Turn the heat down to medium and let simmer for 10 minutes.
- Add the pastina and cook until al dente. Turn the heat off and season with salt and pepper to taste.
- Serve in bowls and top with the a divided amount of the butter and grated parmesan cheese. Enjoy!
Notes
- Brodo. This recipe makes a bit more than 3 quarts of brodo. The remaining brodo can be frozen and used for other soups.
- Chicken. The chicken can be broken down and shredded for the soup or it can be used for another meal.
- Carrots. I love to cut up the soft carrots and add them to the bowl of soup.
- Leftovers. Pastina in brodo can be saved in the fridge for up to 3 days and can be reheated in the microwave or on the stovetop.
Nutrition
Calories: 272kcal | Carbohydrates: 31.5g | Protein: 14.5g | Fat: 17.6g | Saturated Fat: 10.7g | Cholesterol: 75mg | Sodium: 422mg | Fiber: 1.5g | Sugar: 0.8g | Calcium: 191mg
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