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Italian·Soup

Fortified Chicken Pastina

A soul-soothing Italian classic featuring tiny star-shaped pasta cooked in a rich, "fortified" broth made by simmering store-bought stock with fresh chicken and aromatics for a deeper, homemade flavor.

Prep

10m

Cook

100m

Total

110m

Serves

4

Method

  1. 01

    Combine chicken thighs, carrot, celery, onion, garlic, and bay leaf in a large pot. Pour in the store-bought chicken broth and cold water.

    Step 1
    Watch · 0:15
  2. 02

    Bring the liquid to a simmer over high heat, then reduce heat to low. Maintain a gentle simmer for about 90 minutes, or until the chicken is very tender and the bone pulls out easily.

    Step 2
    Watch · 0:45
  3. 03

    Remove the chicken and set aside. Strain the broth through a fine-mesh strainer into a clean pot; you should have approximately 4 cups of fortified broth. Taste and season with salt if necessary.

    Step 3
    Watch · 0:58
  4. 04

    Bring the 4 cups of broth to a simmer over medium-high heat. Stir in the pastina and cook, stirring occasionally, until the pasta is about 95% cooked (usually 30 seconds less than the package directions).

    Step 4
    Watch · 2:33
  5. 05

    Turn off the heat. Stir in the butter, freshly ground black pepper, and a generous amount of grated Parmesan cheese until the butter and cheese are fully melted and incorporated.

    Step 5
    Watch · 3:53
  6. 06

    Ladle the soup into warm bowls. If desired, cube and brown the reserved chicken meat in a skillet and add it to the soup. Garnish with extra Parmesan, a drizzle of olive oil, fresh chili pepper, and a sprig of basil before serving.

    Step 6
    Watch · 5:10

From Chef John

  • “That my friends is like a big warm hug from an Italian grandma on a spoon.”
  • “You are after all the king or the queen of your chicken pastine.”
  • “Don't mix up a drink that only helps for a few minutes... whereas a big hot bowl of this has much more lasting effects.”