You are here: Home » Recipes » Chicken Soup with Pastina Chicken Soup with Pastina Recipe by Our Cookbook Collection Yield 10 to 12 servings An easy home-made stock and soup that the little ones will enjoy. PrintEmail Free-range chickens make superior stock. I also like the richness that turkey wings add to a chicken stock, so I use them all the time. You can save the chicken parts you need for stock over time. Keep them in a sealable bag or container in the freezer, or perhaps your butcher can sell you what you need. Remove the livers from the giblet bag before making stock--livers will add a bitter flavor. Ingredients 3 pounds chicken and/or turkey wings, backs, necks, and giblets (not including the liver), preferably from free-range or organically raised birds8 quarts water1 large onion (about 1/2 pound), cut in half3 cups carrots, peeled and sliced 1-inch thick3 stalks celery, cut crosswise into 4 pieces6 cloves garlic, minced6 sprigs fresh Italian parsley6 whole black peppercorns1 tablespoon salt Rind of Grana Padano or Parmigiano-Reggiano cheese (scraped and washed)1/2 to 1 cup pastina for 1 quart of cooked soup Freshly grated Grana Padano or Parmigiano-Reggiano for serving Instructions Wash the chicken parts and/or turkey wings thoroughly under cold running water, and drain them well. Put them with the water in a large stockpot, and bring to a boil over high heat. Lower heat to medium, and simmer for 1 hour. Skim off the surface foam and fat occasionally. Add to the pot all the remaining ingredients except the pastina and cheese for serving. Bring the pot to a boil again, occasionally skimming the fan and foam off the top. Lower the heat until the liquid is “perking”–one or two large bubbles rising to the surface at a time. Partially cover and cook for 2 hours, adding salt to taste, about 1 tablespoon in all. When the solids are cool, pick out the carrot pieces and bones from the pieces of meat. Set aside to be added to soup when served. Strain the soup through a fine strainer and/or cheese cloth. Let set and de-fat the soup. When ready to serve, bring one quart of soup or more to a boil. Add the pastina and bring to a boil, about 3 to 4 minutes, and taste the pastina for doneness. Add the carrots and chicken pieces if desired, and serve with grated Grana Padano or Parmigiano-Reggiano. Note: If you’d like to keep some soup for later, just freeze without the pastina for future use. Kids Can: Clean the onion and garlic; pull celery stalks off; and strain the cool stock. Reprinted with permission from Lidia Bastianich’s Lidia’s Family Kitchen: Nonna’s Birthday Surprise (Running Press, 2013).