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Brodo di Pollo con Pastina (Chicken Soup with Pastina)



Ingredients

2 large boneless, skinless chicken breasts (about 1 pound)

1 large yellow onion, thinly sliced

3 tablespoons extra-virgin olive oil

2 tablespoons kosher salt (Diamond Crystal), or to taste

½ teaspoon garlic powder

¼ teaspoon black pepper

3 large carrots, peeled and sliced into ¼-inch half moons

3 large celery ribs, sliced into ¼-inch half moons 3 garlic cloves, finely chopped

 2 teaspoons tomato paste

½ cup pastina, such as Acini di Pepe, or orzo (about 4 ounces) ½ cup finely chopped parsley Grated Parmesan, for serving




Instructions

Place the chicken and 10 cups of water in a large pot. Partly cover and bring to a boil over high heat, keeping a close eye so that it doesn’t overflow and skimming off any foam that rises to the top.


Add the onion, olive oil, salt, garlic powder and pepper; stir and allow to come back up to a gentle boil. Cover completely, reduce heat to medium-low and simmer for 10 minutes. Add the carrots, celery, garlic and tomato paste, stirring to incorporate the tomato paste. I ncrease the heat to high and allow to come back up to a gentle boil. Cover, reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally. Taste and season with more salt and pepper as desired


Remove the cooked chicken and place in a large bowl. Add the pastina to the soup, stir and increase the heat to high and allow to come back up to a gentle boil. Cover, reduce the heat to medium-low and cook the pasta according to the package instructions for al dente, stirring occasionally.


While the pasta cooks, shred the chicken with a fork. Add the shredded chicken and parsley to the soup, stir, cover and simmer for 2 minutes. Serve topped with grated Parmesan.


Description

This soup with the pasta is just perfect for a winter's night. The broth is wonderful.


Servings

6


Notes

I used orzo as when I was shopping for the pasta I knew that I would use the orzo in other recipes. I was so glad that I did. With a slice of thick, hearty bread, this was a delicious and filling dinner.


Source

Naz Deravian for the New York Times



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