Classic Italian Pastina Soup

01Method

1. 1

   Place the whole chicken into a large pot and cover it with cold water.

2. 2

   Roughly chop 2 celery stalks, 1½ onions, and 2 carrots; add them to the pot. Season with half the salt and half the pepper, then bring to a boil over high heat. Lower the heat to medium-low, cover, and let the chicken simmer for 1 hour.

3. 3

   Lift the chicken out of the pot and set aside to cool. Once cool enough to handle, pull the meat off the bones and shred it. Strain the broth, discarding all solids, and add water as needed to bring the total liquid to about 12 cups. Clean the pot.

4. 4

   Finely dice the remaining celery, onion, and carrot. Heat the oil in the clean pot over medium-high heat, then add the diced vegetables along with the remaining salt, pepper, and garlic. Stir frequently and cook until the vegetables soften and the onion turns translucent without browning. Pour in the reserved broth and stir in the chicken base. Bring to a boil, then reduce to a gentle simmer and cook for 10 minutes.

5. 5

   Turn the heat to high and return the soup to a full boil. Add the pasta and cook, stirring occasionally, for about 15 minutes or until tender. Reduce the heat to low, stir in the shredded chicken, and adjust seasoning as desired. Cook for an additional 5 minutes. Finish with chopped parsley and serve topped with grated Parmesan.