"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Brian, Mari and Joey's Chicken Pastina Soup Recipe

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This recipe for Brian, Mari and Joey's Chicken Pastina Soup, by , is from Mia Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marianne
Added: Thursday, April 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 large chicken breasts, bone in---skin on
carrots -- 6 diced
celery -- 5 stalks, diced with leafy parts too
onions 1 large, diced
10 cups water
10 chicken bullion cubes
fresh flat leaf parsley, chopped
salt
pepper

1 package pastina (pasta) cooked al dante

Directions:
Directions:

Cover the chicken breasts with the water in a large soup pot. Turn the gas to medium high. When the liquid begins to boil, reduce the heat slightly and begin skimming the residue from the top of the liquid. Continue this until there is no more "dirt" from the breasts. Lower the gas and add the rest of the ingredients. Season to taste. Let simmer gently for about 1 hour. Remove chicken with a slotted spoon and let cool. When cool enough to handle, remove skin and bone and shred into pieces. Add to broth. Continue cooking very slowly for about another 1/2 hour.
Meanwhile, cook the pastina to al dante. Set aside
When ready to serve. put pastina in soup bowls. Add a small pat of butter and fill with the home-made broth.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
This soup is my Grandchildren's favorite. They all have at least seconds, and have been known to finish an entire pound of pasta in one sitting. Adults love it, too. Just make sure it's not too hot for the kids!

 

 

 

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