Pastina Soup

Name: Pastina Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1.5 cups pastina pasta ((210g)); 6 cups chicken broth or stock ((1.5 litres)); 1 cooked leftover chicken carcass (skin and meat removed); 1 carrot (, whole or cut in half); 1 celery (, cut into 2 or 3); 1 onion (, cut in half); 2 cloves garlic; 1 bay leaf; 1-2 rosemary sprigs or other herbs of choice

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 4

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Ingredients

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1.5 cups pastina pasta ((210 grams))6 cups chicken broth or stock ((1.5 litres))1 cooked leftover chicken carcass (skin and meat removed)1 carrot (, whole or cut in half)1 celery (, cut into 2 or 3)1 onion (, cut in half)2 cloves garlic1 bay leaf1-2 rosemary sprigs or other herbs of choice

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Instructions

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Step 1

Remove as much cooked chicken meat and skin from the carcass as possible. Add the chicken carcass and any other chicken bones to a large, deep pot and add the vegetables and herbs (you don’t need to peel any vegetables.

Step 2

Fill the pot with water until the chicken is covered then cover and bring to a boil.

Step 3

Once boiling uncover and reduce to a simmer. Skim off any scum that comes to the surface.

Step 4

Simmer the stock (uncovered for 2-3 hours or longer (the longer you leave it the more concentrated the flavour will be but the less stock you’ll have as it will keep reducing.

Step 5

Pass through a sieve or colander so you’re left with the homemade stock and discard the bones, vegetables and herbs.

Step 6

Bring 6 cups of chicken broth to a boil.

Step 7

Add the pastina pasta and boil for 3-4 minutes or until al dente. Ladle into bowls and serve with crusty bread or parmesan croutons.