Chicken Pastina
Chef John's chicken pastina is like a big, warm hug from an Italian grandma, a comfort food that will, quite literally, change your mood. You can make this simple soup with a fortified broth if you have the time, or simply use off-the-shelf chicken broth for the 15-minute version.
Ingredients
- 4 cups prepared chicken broth
- salt to taste
- 1 cup star-shaped pastina or acini di pepe
- freshly ground black pepper to taste
- 2 tablespoons unsalted butter
- 3/4 cup finely grated Parmigiano Reggiano cheese
- extra-virgin olive oil for drizzling
Instructions
- Bring broth to a simmer over medium-high heat. Taste; season with salt if needed.
- Reduce heat to medium, and stir in pastina. Cook, stirring occasionally, for about 30 seconds less than the package directions, 5 to 8 minutes.
- Turn off heat, and stir in black pepper, butter, and some of the grated cheese. Stir constantly until butter disappears.
- Ladle pastina into hot bowls. Top with more freshly ground black pepper and remaining Parmigiano Reggiano; drizzle with olive oil and serve.
Notes
Chef's Note:
To make a fortified broth as shown in the video: Simmer 4 raw, bone-in, skin-on chicken thighs in a quart of store-bought chicken broth, with 3 cups water, some chopped carrots, onion, celery, 2 garlic cloves, and a bay leaf until chicken is tender, about 1 ½ hours. Remove chicken meat and reserve to use in the soup or other dishes. Strain broth and reserve until needed.