Old Hen Pastina Brodo Recipes

OLD HEN PASTINA BRODO

Old Hen Pastina Brodo image

Provided by Michael Chiarello : Food Network

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 large whole chicken (4-5 lbs.)
1 onion, peeled and halved
1 carrot, peeled and left whole
2 whole ribs celery
1 tomato, peeled, seeded and very finely diced
1 bay leaf
1 lb. Pastina
Gray salt
freshly-ground black pepper
1/2-cup packed mustard greens (or other greens)
Parmesan cheese for grating

Steps:

Preheat oven to 300 degrees F. Rinse the chicken well with cold water and place in a deep ovenproof roasting pan with the onion, carrot, celery, tomato and bay leaf. Add enough cold water to come up about 2/3 the sides of the bird. Bring to a simmer on top of the stove, straddling two burners if necessary. Cover, place in the oven and braise until the chicken is completely cooked (about 1-1/2 hours).
Remove from the oven and turn the chicken over in the broth to cool. Remove the cooled chicken from the broth. Shred the chicken and strain the broth into a stockpot. Reserve.
Bring a pot of salted water to boil. Add the Pastina and cook for about 15 minutes or until done. Drain and set aside. Bring the reserved broth to a simmer, season with salt and pepper and add the cooked Pastina. Add the chicken and greens in order to wilt the greens and heat the chicken. Ladle into bowls. Grate Parmesan over the soup and finish with freshly-cracked pepper.

BRODO DI POLLO CON PASTINA (CHICKEN SOUP WITH PASTINA)

Brodo di Pollo con Pastina (Chicken Soup With Pastina) image

Pastina means "tiny pasta," and it's often the first pasta shape Italian children are introduced to, typically cooked in broth. Pastina comes in a variety of shapes, like little stars and rounds. For this recipe, you can use any tiny shape you like, or use noodles broken into small pieces. Typically, the pastina is precooked in a separate pot and added to each soup bowl alongside shredded chicken, but this version cooks everything together for an easy one-pot meal. And this comforting chicken soup does not require premade or even store-bought broth: Instead, boneless, skinless chicken breasts cook in water with aromatics like onion, carrots, celery and garlic - and a good drizzle of olive oil - for a rich, flavorful broth that comes together fairly quickly.

Provided by Naz Deravian

Categories dinner, lunch, soups and stews, main course

Time 1h10m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 large boneless, skinless chicken breasts (about 1 pound)
1 large yellow onion, thinly sliced
3 tablespoons extra-virgin olive oil
2 tablespoons kosher salt (Diamond Crystal), or to taste
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
3 large carrots, peeled and sliced into ¼-inch half moons
3 large celery ribs, sliced into ¼-inch half moons
3 garlic cloves, finely chopped
2 teaspoons tomato paste
1/2 cup pastina, such as Acini di Pepe, or orzo (about 4 ounces)
1/2 cup finely chopped parsley
Grated Parmesan, for serving

Steps:

Place the chicken and 10 cups of water in a large pot. Partly cover and bring to a boil over high heat, keeping a close eye so that it doesn't overflow and skimming off any foam that rises to the top.
Add the onion, olive oil, salt, garlic powder and pepper; stir and allow to come back up to a gentle boil. Cover completely, reduce heat to medium-low and simmer for 10 minutes. Add the carrots, celery, garlic and tomato paste, stirring to incorporate the tomato paste. I ncrease the heat to high and allow to come back up to a gentle boil. Cover, reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally. Taste and season with more salt and pepper as desired.
Remove the cooked chicken and place in a large bowl. Add the pastina to the soup, stir and increase the heat to high and allow to come back up to a gentle boil. Cover, reduce the heat to medium-low and cook the pasta according to the package instructions for al dente, stirring occasionally.
While the pasta cooks, shred the chicken with a fork. Add the shredded chicken and parsley to the soup, stir, cover and simmer for 2 minutes. Serve topped with grated Parmesan.

PASTINA EN BRODO

Pastina En Brodo image

Make and share this Pastina En Brodo recipe from Food.com.

Provided by dicentra

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

46 ounces chicken broth
2 medium carrots, peeled and diced
3/4 cup pastina
3/4 teaspoon dried oregano
2/3 cup grated parmesan cheese
2 tablespoons minced fresh parsley
1/8 teaspoon pepper

Steps:

In a large saucepan, bring chicken broth, carrots and 2 cups water to a boil.
Reduce heat to low and cook 5 minutes. Add pastina and oregano and cook until carrots and pasta are tender, about 5 minutes longer.
Stir in cheese and parsley. Season with pepper.

Nutrition Facts : Calories 141.9, Fat 6.9, SaturatedFat 3.5, Cholesterol 14.7, Sodium 1350.4, Carbohydrate 5.2, Fiber 1, Sugar 2.6, Protein 13.9

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