CHICKEN PASTINA SOUP RECIPE RECIPES

Steps:

• Place the chicken into a saucepan along with 5 cups of water (1.1 litre/1182.9 ml) Bring to the boil over high heat, then reduce. Skim off any foam and discard. Add the onion, olive oil, salt, garlic powder and pepper. Stir, bring back to a slight boil, reduce to medium low, cover. and simmer for 10 minutes.
• Add the carrots, celery, garlic and tomato paste, giving it all a good stir to blend in the tomato paste. Bring to a gentle boil. Reduce to low, cover, and simmer on medium low for 30 minutes.
• Taste and adjust seasoning as required.
• Remove chicken to a bowl. Add the pasta and bring to a gentle boil. Cover and cook on medium low for the time required as per the package of pasta.
• Shred the chicken. Return to the soup along with the parsley. Stir, cover, and simmer for a few minutes.
• Serve ladled into heated bowls, topped with freshly grated Parmesan cheese.

Steps:

• Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces. Chop tomatoes; reserve all juice.
• Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot. Add water. Season with salt and pepper.
• Slowly bring soup to a boil over low heat. Skim off foam that rises to the surface; may have to skim 2 or 3 times.
• Partially cover pot and simmer 2 hours. When soup is finished, remove chicken pieces with a slotted spoon.
• Let cool.Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher.
• When chicken has cooled enough to handle, remove skin and bones and return meat to soup.
• Notes: Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup.
• Serve soup with rice or small, stubby pasta such as pastina, tubetti or small elbow macaroni. For better flavor, cook the rice or pasta in the soup when reheating. Add freshly grated Parmesan or Romano cheese, if desired.