When you are sick, there is nothing better in the world than a bowl of homemade chicken soup. This Barilla Pastina in Brodo (Pasta in Broth) recipe by Chef Lorenzo demonstrates how to make broth from scratch by boiling ingredients together for three hours to create a rich flavorful base for the soup. The broth freezes well, can be reheated, and the pastina can be cooked in the broth. This soup can be finished with a dab of butter and some freshly grated parmesan cheese if desired.
Place everything in a pot, cover with 8 quarts water. Boil for 3 hours, Strain. (Excess chicken broth will freeze very well for the next time)
Preparation for soup:
Bring broth to a boil, then add pasta to the broth. Cook 2 minutes less than the package directions. Let rest 10 minutes before serving. If preferred, top with butter and cheese.
