Italian Chicken Pastina Soup

🧂 Ingredients

• 1 tablespoon olive oil

  (extra virgin)
• 1 large yellow onion

  (minced)
• ½ tablespoon garlic

  (finely minced)
• 6 stalks celery

  (rough cut)
• 4 large carrots

  (rough cut)
• 1 can tomatoes

  (12-16 oz)
• 1 teaspoon salt & pepper

  (add more or less to taste)
• 12 cups chicken bone broth

  (most carton containers are 32 oz = 4 cups, or follow directions below for homemade broth)
• 2 cups uncooked orzo

  (any small pasta will do)
• 3 cups chicken breast

  (cooked, diced)
• 1 cup Parmesan cheese

  (shredded)

Instructions

• 1 Remove as much meat off of a cooked chicken carcass as possible. Place the
  carcass, rough cut vegetables ( onion, carrots, celery ), and a bay leaf or two
  into a stock pot and cover with water.
• 2 Bring the water to a boil over high heat, then reduce heat and simmer for 2
  hours or more. The longer the carcass is cooked, the more concentrated flavor
  the broth will have.
• 3 The amount of water in the stock pot will reduce as steam escapes during
  cooking, be sure to add enough water that you will have enough for making your
  soup next. Strain broth into a clean pot or a large enough bowl to hold the
  liquid.
• 4 Heat a large stock pot over medium heat and add the olive oil. Once the olive
  oil is heated, it will begin to shimmer.
• 5 Add the onion and cook for about 2 minutes, stirring occasionally, or until the
  onion begins to become translucent. Add the garlic and cook for an additional
  minute.
• 6 Add the chopped carrots and celery. I usually include the chopped greens from
  the celery, they add fantastic flavor to your soup!
• 7 Cook the added vegetables for about 2 to 3 minutes, then add diced tomatoes.
  Season with salt and pepper, and add the broth and diced chicken breast meat.
• 8 Bring the broth to a low boil and reduce heat to simmer. Add the uncooked pasta
  and cook per the package directions.

Nutrition Info