Old Hen Pastina Brodo Food

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PASTINA SOUP



Pastina Soup image

Provided by Giada De Laurentiis

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 stalk celery, finely chopped
1 carrot, finely chopped
2 shallots, minced
3 sprigs thyme
Kosher salt
1 2-inch piece parmesan cheese rind
1 quart chicken stock (homemade or low-sodium)
1 1/4 cups star-shaped pastina
1 cup frozen peas, thawed
1/2 cup grated parmesan cheese
1 teaspoon grated lemon zest (optional)

Steps:

  • Heat a medium saucepan over medium heat. Add the olive oil, celery, carrot and shallots and cook, stirring often, about 5 minutes, or until softened.
  • Add the thyme, 1/4 teaspoon salt, the parmesan rind, chicken stock and 1 cup water. Bring to a simmer and cook for 10 minutes.
  • Add the pasta and stir with a wooden spoon to prevent it from sticking to the pan. Return to a simmer and cook 8 to 10 minutes more, or until the pasta is cooked and the liquid is slightly thickened.
  • Remove the thyme sprigs and parmesan rind. Stir in the peas. Ladle the soup into bowls and top with grated parmesan and lemon zest, if desired.

BRODO DI POLLO CON PASTINA (CHICKEN SOUP WITH PASTINA)



Brodo di Pollo con Pastina (Chicken Soup With Pastina) image

Pastina means "tiny pasta," and it's often the first pasta shape Italian children are introduced to, typically cooked in broth. Pastina comes in a variety of shapes, like little stars and rounds. For this recipe, you can use any tiny shape you like, or use noodles broken into small pieces. Typically, the pastina is precooked in a separate pot and added to each soup bowl alongside shredded chicken, but this version cooks everything together for an easy one-pot meal. And this comforting chicken soup does not require premade or even store-bought broth: Instead, boneless, skinless chicken breasts cook in water with aromatics like onion, carrots, celery and garlic - and a good drizzle of olive oil - for a rich, flavorful broth that comes together fairly quickly.

Provided by Naz Deravian

Categories     dinner, lunch, soups and stews, main course

Time 1h10m

Yield 6 servings

Number Of Ingredients 13

2 large boneless, skinless chicken breasts (about 1 pound)
1 large yellow onion, thinly sliced
3 tablespoons extra-virgin olive oil
2 tablespoons kosher salt (Diamond Crystal), or to taste
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
3 large carrots, peeled and sliced into ¼-inch half moons
3 large celery ribs, sliced into ¼-inch half moons
3 garlic cloves, finely chopped
2 teaspoons tomato paste
1/2 cup pastina, such as Acini di Pepe, or orzo (about 4 ounces)
1/2 cup finely chopped parsley
Grated Parmesan, for serving

Steps:

  • Place the chicken and 10 cups of water in a large pot. Partly cover and bring to a boil over high heat, keeping a close eye so that it doesn't overflow and skimming off any foam that rises to the top.
  • Add the onion, olive oil, salt, garlic powder and pepper; stir and allow to come back up to a gentle boil. Cover completely, reduce heat to medium-low and simmer for 10 minutes. Add the carrots, celery, garlic and tomato paste, stirring to incorporate the tomato paste. I ncrease the heat to high and allow to come back up to a gentle boil. Cover, reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally. Taste and season with more salt and pepper as desired.
  • Remove the cooked chicken and place in a large bowl. Add the pastina to the soup, stir and increase the heat to high and allow to come back up to a gentle boil. Cover, reduce the heat to medium-low and cook the pasta according to the package instructions for al dente, stirring occasionally.
  • While the pasta cooks, shred the chicken with a fork. Add the shredded chicken and parsley to the soup, stir, cover and simmer for 2 minutes. Serve topped with grated Parmesan.

PASTINA EN BRODO



Pastina En Brodo image

Make and share this Pastina En Brodo recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

46 ounces chicken broth
2 medium carrots, peeled and diced
3/4 cup pastina
3/4 teaspoon dried oregano
2/3 cup grated parmesan cheese
2 tablespoons minced fresh parsley
1/8 teaspoon pepper

Steps:

  • In a large saucepan, bring chicken broth, carrots and 2 cups water to a boil.
  • Reduce heat to low and cook 5 minutes. Add pastina and oregano and cook until carrots and pasta are tender, about 5 minutes longer.
  • Stir in cheese and parsley. Season with pepper.

Nutrition Facts : Calories 141.9, Fat 6.9, SaturatedFat 3.5, Cholesterol 14.7, Sodium 1350.4, Carbohydrate 5.2, Fiber 1, Sugar 2.6, Protein 13.9

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