Classic noodle soup
A delicate, yet simple and flavorful soup that will warm up your heart with wholesome ingredients.
Equipment
- lare stockpot
- cutting board
- strainer
- bowl
- cheese grater
- skimmer
Ingredients
- 1 lb chicken bones and other meat bones, from a carcass
- 1 celery stalk plus trimmings
- 1 carrot plus trimmings
- 1/2 onion peeled
- 4 cloves inserted into the onion
- 1 bay leaf
- salt to taste
- 12 cups water
- 1/2 cup Parmigiano Reggiano DOP grated
- 6 oz pastina such as orzo pasta, or the one I used which is called "rosmarino"
Instructions
- Gather your ingredients.
- In a large stockpot, place the cold water, meat bones, vegetables, bay leaf, cloves and salt; bring to a gentle boil.1 lb chicken, 1 celery stalk, 1 carrot, 1/2 onion, 4 cloves, 1 bay leaf, salt, 12 cups water
- Boil the stock on gentle heat for about 1 hour, skim any foamy content that may arise to the surface, then strain and discart the solids (or repurpose them into the soup).
- Return to the heat and bring back to a boil; toss in the pasta and stir from time to time; cook according to the instructions on the package; grate the cheese.6 oz pastina
- Serve immediately with a generous sprinkle of Parmigiano Reggiano DOP.1/2 cup Parmigiano Reggiano DOP
Notes
Classic noodle soup or pastina in brodo starts with cold water, and the water temperature is very important because it will determine how flavorful your broth will be.
Nutrition
Calories: 186kcal | Carbohydrates: 23g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 57mg | Potassium: 118mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1754IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg