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chicken pastina

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Chicken Pastina

Chef John's chicken pastina is like a big, warm hug from an Italian grandma, a comfort food that will, quite literally, change your mood. You can make this simple soup with a fortified broth if you have the time, or simply use off-the-shelf chicken broth for the 15-minute version.

Ingredients:

  • 4 cups prepared chicken broth
  • salt to taste
  • 1 cup star-shaped pastina, or acini di pepe
  • freshly ground black pepper to taste
  • 2 tablespoons unsalted butter
  • 3/4 cup finely grated parmigiano reggiano cheese
  • extra-virgin olive oil, for drizzling

Direction

  1. Bring broth to a simmer over medium-high heat. Taste; season with salt if needed.
  2. Reduce heat to medium, and stir in pastina. Cook, stirring occasionally, for about 30 seconds less than the package directions, 5 to 8 minutes.
  3. Turn off heat, and stir in black pepper, butter, and some of the grated cheese. Stir constantly until butter disappears.
  4. Ladle pastina into hot bowls. Top with more freshly ground black pepper and remaining Parmigiano Reggiano; drizzle with olive oil and serve.

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