C is for Chicken Pastina Soup

This classic Italian Soup is made with chicken wings, fresh vegetables, small pasta and parmesan cheese.  It is a delicious way to start your Sunday Supper.

C is for Chicken.  It is also for Comfort Food.  We are working our way through the Alphabet this year and this week we are sharing recipes and/or foods that start with the letter C.  Glad you could join us.

Let's look at what the others are serving up that start with the letter C today.....

• A Day in the Life on the Farm: Chicken Pastina Soup 
• Palatable Pastime: Caldo Gallego Cubano 
• Sneha’s Recipe: Carnivore Meatzza 
• Food Lust People Love: Cecilie’s Favorite Coleslaw 
• Culinary Cam: Crab-Stuffed Ravioli 
• Karen’s Kitchen Stories: Cheesy Burger Buns 
• Sizzling Tastebuds: Classic Chickpea Hummus 
• Jolene’s Recipe Journal: Cherry Chocolate Chip Waffles with Cherry Syrup 
• Mayuri’s Jikoni: Cranberry Achar | Cranberry Pickle 
• Blogghetti: Cherry Cream Cheese Cookies 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Dove Dark Chocolate Chunk Cakey Muffins 
• Magical Ingredients: Chocolate Cashew Coconut Caramel Stuffed Paratha

When cutting up chickens I never discard the backs or wings.  I place them into the freezer and use them for making soup and broth.  This recipe uses the whole wing not just the wingtips, if you only have the tips and backs you can also place a half of a breast in as you are making the broth so that you have meat for your soup.

This recipe is listed in two steps, the first is to make the broth and the second to turn that broth into the Chicken Pastina Soup.

Soups, Starters, Chicken, Pasta

Soups

Italian

Yield: 8 servings

Author: Wendy Klik

Chicken Pastina Soup

This classic Italian Soup is made with chicken wings, fresh vegetables, small pasta, and parmesan cheese. It is a delicious way to start your Sunday Supper.

Prep time: 10 MinCook time: 2 HourTotal time: 2 H & 10 M

Ingredients

• 2-3 lbs chicken wings
• 8 c. water
• 3 carrots, 2 cut into chunks, 1 scraped and cut into small dice
• 1 stalk celery cut into chunks
• 1 small onion, cut in half
• salt and pepper, to taste
• 2 chicken bouillon cubes
• 2 c. small pasta, any shape you wish
• 3/4 c. grated Parmesan cheese
• handful of fresh parsley

Instructions

1. Place the onion, celery, carrot chunks, and chicken wings into a large pot and cover with the water. Add the chicken bouillon cubes and season with salt and pepper. Bring to a boil over high heat.
2. When the mixture comes to a boil, reduce the heat to a simmer, skim off any foam that has risen, and cook for an hour or so.
3. Strain the broth through a large sieve, into a clean soup pot. Taste and season with additional salt and pepper, if needed.
4. Remove any meat from the wings, discarding the skin and bones. Discard the cooked vegetables.
5. Place the soup pot over medium-high heat and add the carrots. Bring to a boil and cook for about 5 minutes until carrots are fork-tender. Add the pasta and continue to boil until the carrots are completely tender and the pasta is cooked to your desired consistency, about 5 more minutes.
6. Stir in the chicken, parsley, and cheese.

Notes

Recipe adapted from one found at Marcelina in Cucina

Nutrition Facts

Calories

281.48

Fat (grams)

15.29 g

Sat. Fat (grams)

4.96 g

Carbs (grams)

15.73 g

Fiber (grams)

1.37 g

Net carbs

14.37 g

Sugar (grams)

2.1 g

Protein (grams)

19.3 g

Sodium (milligrams)

516.05 mg

Cholesterol (grams)

67.23 mg

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