24
Nov
Remove chicken from the pan to a cutting board. Add the garlic and cook for 1 additional minute until fragrant.
When ready to serve bring one quart of soup or more to a boil.
Chicken pastina soup recipe. Method for Chicken Pastina Soup In a 5-quart Dutch Oven or stockpot bring the homemade chicken broth or low-sodium chicken broth to a boil. Add the finely diced celery carrots yellow onion kosher salt and white pepper. Lower the heat slightly.
How to Make Italian Chicken Pastina Soup In a medium-sized saucepan heat the oil over medium heat. Add the carrots celery and onions. Cook for 5 minutes until tender.
Add the garlic and cook for 1 additional minute until fragrant. Ingredients ½ cup water 2 14-ounce cans fat-free less-sodium chicken broth 2¼ cups prechopped celery onion and carrot mix ½ teaspoon black pepper ⅛ teaspoon salt 1 pound chicken breast tenders cut into 1-inch cubes ¼ cup 1 12 ounces uncooked pastina tiny star-shaped pasta 3 tablespoons. Drain chicken reserving broth and set chicken aside.
Strain broth and add to vegetables. Stir remaining carton of broth tomatoes salt pepper and bay leaf into stockpot and heat to boiling. Reduce heat cover and simmer 15 minutes.
Shred or cut chicken. Lower the heat so that the soup simmers for about 15 to 20 minutes then add the pastina. Cook until the pastina is ready then remove any of the ingredients you dont want to serve for example stalks of celery andor celery leaves.
If you prefer more of a creamy rather than a clear chicken noodle soup recipe the recipe above is an absolute delicious winner. And here is the most important traditional and cherished soup recipe from my family to yours. Tortellini in Brodo Tortellini in Broth.
This recipe is so special to my family and so time-consuming to prepare that we only serve it for Thanksgiving Christmas and. Let set and de-fat the soup. When ready to serve bring one quart of soup or more to a boil.
Add the pastina and bring to a boil about 3 to 4 minutes and taste the pastina for doneness. Add the carrots and chicken pieces if desired and serve with grated Grana Padano or Parmigiano-Reggiano. 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.
Add about 7 cups of the chicken broth to the pan bring to a light boil. Reduce heat and simmer uncovered for 25 minutes. Remove chicken from the pan to a cutting board.
Increase the heat a little and add the Acini de pepe to the soup pan. Cook the pasta for 10 minutes stirring often. First I turned on my pressure cooker to saute mode and added in the box of chicken stock.
While that started simmering I added my chicken that I pre-shredded the carrots the scallions and half a can of each soup flavor. Mix all the ingredients well. Add salt and pepper to taste.