Source: https://allrecipes.com/classic-italian-pastina-soup-recipe-7971739

• 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

• 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.