Italian Pastina with Homemade Chicken Broth
Italian Pastina is a simple and comforting dish made with tiny pasta and flavorful broth.Homemade chicken broth gives the dish a rich, savory foundation.Pastina cooks quickly and becomes tender while absorbing the broth's flavor.Butter creates a smooth, silky finish.Freshly grated Parmesan adds salty, nutty richness.Serve it hot for a cozy Italian-inspired lunch, dinner, or comforting meal.
Ingredients
For the Homemade Chicken Broth
- 2½–3 pounds bone-in chicken pieces
- 10 cups cold water
- 1 medium onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 3 cloves garlic, lightly crushed
- 2 bay leaves
- 4–5 sprigs fresh parsley
- 2 sprigs fresh thyme
- 1 teaspoon whole black peppercorns
- 1½ teaspoons salt, or to taste
For the Pastina
- 1 cup pastina or other tiny pasta
- 5 cups homemade chicken broth
- 2 tablespoons unsalted butter
- ½–¾ cup freshly grated Parmesan cheese
- Freshly ground black pepper, to taste
- Salt, if needed
- Fresh parsley, for garnish
- Extra Parmesan, for serving
Instructions
Prepare the Chicken Broth
- Place the chicken pieces in a large stockpot.Add the cold water, onion, carrots, celery, garlic, bay leaves, parsley, thyme, peppercorns, and salt.Starting with cold water helps gradually extract flavor from the chicken as the broth heats.
Bring the Broth to a Gentle Simmer
- Place the pot over medium-high heat and bring the water slowly toward a simmer.As foam rises to the surface, skim it off with a spoon.Once the broth reaches a gentle simmer, reduce the heat to low.Avoid vigorous boiling because a gentle simmer produces a cleaner, more delicate broth.
Simmer the Broth
- Partially cover the pot and simmer for approximately 1½–2 hours.The chicken should become tender and the broth should develop a rich savory flavor.For a deeper broth, you can simmer it somewhat longer.
Strain the Broth
- Carefully remove the chicken and vegetables.Pour the broth through a fine-mesh strainer into a clean pot or large heatproof bowl.Discard the cooked vegetables and herbs.If desired, remove the chicken meat from the bones and reserve it for serving.
Adjust the Broth
- Taste the broth.Add additional salt if necessary.For the pastina recipe, you want the broth to be flavorful enough to season the pasta because the pasta will absorb some of the liquid.
Bring the Broth to a Simmer
- Pour approximately 5 cups of homemade chicken broth into a clean saucepan.Bring it to a gentle simmer over medium heat.
Add the Pastina
- Add the pastina to the simmering broth.Stir immediately so the tiny pasta does not settle together.Cook according to the package instructions, usually around 5–8 minutes.
Stir Frequently
- Because pastina is very small and releases starch quickly, stir it every minute or so while cooking.If the mixture becomes thicker than desired, add a little extra warm broth.
Add Parmesan
- Gradually stir in the freshly grated Parmesan.The cheese will melt into the hot broth and pasta, creating a creamy, savory finish.Taste and adjust the seasoning with salt and freshly ground black pepper.
Add Chicken
- For a heartier meal, stir in some of the reserved shredded chicken.You can use a small amount for a light soup or more chicken for a complete meal.
Serve
- Ladle the hot pastina into bowls.Top with additional Parmesan, freshly ground black pepper, and a little chopped fresh parsley.Serve immediately.
Notes
- Use bone-in chicken: Bone-in pieces provide a richer and more flavorful broth.
- Gentle simmer: Avoid rapidly boiling the broth because it can make it cloudy and less delicate.
- Strain carefully: A fine-mesh strainer removes small pieces of vegetables, herbs, and bones.
- Pastina varieties: Stelline, acini di pepe, or another tiny pasta can be substituted if pastina is unavailable.
- Watch the pasta: Tiny pasta absorbs liquid quickly and can become very thick if left standing.
- Parmesan: Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Chicken: Adding shredded chicken makes the dish more substantial but is optional.
- Serve immediately: The pastina continues absorbing broth as it sits.