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--- italian-pastina-soup [2026-02-11 15:11:06] – created hyperreal
+++ italian-pastina-soup [2026-02-11 15:18:01] (current) – hyperreal
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 {{ italian-pastina-soup.jpg }}
+=== Ingredients ===
+  * 1 3-4 lb. whole chicken, neck and insides removed
+  * 10-12 cups of cold water
+  * 3 stalks of celery, divided
+  * 2 medium white or yellow onions, peeled, divided
+  * 3 large carrots, peeled, divided
+  * 1 tbsp kosher salt, plus more to taste
+  * 2 tsp black pepper
+  * 2 tbsp olive oil
+  * 2 cloves of garlic, minced
+  * 1 tbsp of reduced sodium chicken base, such as Better Than Bouillon
+  * 1 cup of pastina or other tiny pasta, such as stars
+  * 1 tbsp of finely chopped parsley, or to taste
+  * 2 tbsp of freshly grated parmesan cheese
+=== Instructions ===
+  * Place chicken in large pot and pour water over to cover.
+  * Roughly chip 2 ribs of celery, 1.5 onions, and 2 carrots. Add to pot with chicken. Season with 2 tsp of salt and 1 tsp of black pepper.
+  * Bring pot to boil over high heat.
+  * Reduce heat to medium-low and allow chicken to simmer 1 hour, covered.
+  * Remove chicken from the pot and allow to cool before removing and shredding the meat.
+  * Strain the stock and discard the solids. Reserve liquid and add water if necessary to measure 12 cups of liquid.
+  * Finely chop remaining celery, onion, and carrot.
+  * Place pot over medium-high heat and add oil.
+  * Add chopped vegetables, remaining salt, black pepper, and garlic. Cook frequently until vegetables are tender and onion is translucent.
+  * Add reserved stock and chicken base and stir to combine.
+  * Bring to boil and reduce to simmer. (~10 minutes).
+  * Increase hat to high and bring to boil. Add pasta and cook, stirring occasionally 15 minutes or until pasta is tender.
+  * Reduce heat to low and add chicken and season if desired.
+  * Cook additional 5 minutes.
+  * Stir in chopped parsley.
+  * Serve with grated parmesan.