Pastina En Brodo Food

PASTINA D'AMBRODO

Steps:

• Rinse and dry the chicken thoroughly. In a large heated soup pot, place the onions, celery, carrots, and bay leaves. Add the whole chicken to the pot, and cover with enough cold water to cover almost all of the chicken. Add the tomatoes. Bring it pot up to the boil. When pot is at full boil, turn the heat down to low. Remove the scum of the broth as it forms on top with ladle. Allow to simmer for a couple of hours.
• Bring large pot of salted water to boil, add pastina and cook according to package directions.
• Remove the chicken from the broth and set aside. Place a strainer over a large serving bowl and strain the chicken broth through. Strain pastina well, before adding into the bowl with the broth. Serve immediately, top with grated Parmesan, if desired.

OLD HEN PASTINA BRODO

Steps:

• Preheat oven to 300 degrees F. Rinse the chicken well with cold water and place in a deep ovenproof roasting pan with the onion, carrot, celery, tomato and bay leaf. Add enough cold water to come up about 2/3 the sides of the bird. Bring to a simmer on top of the stove, straddling two burners if necessary. Cover, place in the oven and braise until the chicken is completely cooked (about 1-1/2 hours).
• Remove from the oven and turn the chicken over in the broth to cool. Remove the cooled chicken from the broth. Shred the chicken and strain the broth into a stockpot. Reserve.
• Bring a pot of salted water to boil. Add the Pastina and cook for about 15 minutes or until done. Drain and set aside. Bring the reserved broth to a simmer, season with salt and pepper and add the cooked Pastina. Add the chicken and greens in order to wilt the greens and heat the chicken. Ladle into bowls. Grate Parmesan over the soup and finish with freshly-cracked pepper.

PASTINA SOUP

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.

PASTINA SOUP (SIMPLE ITALIAN CHICKEN SOUP)

Steps:

• Put the water, oil, bouillon (if using), celery, carrots, shallots or onion and salt into a pot and bring to a boil. If you have celery leaves, you can add those, too.
• 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 don't want to serve, for example, stalks of celery and/or celery leaves.
• Break an egg into the pot and swirl with a fork until cooked. Taste for salt and add if needed. Serve immediately.

PASTINA EN BRODO

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.

BRODO DI POLLO CON PASTINA (CHICKEN SOUP WITH PASTINA)

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.