Angela's Italian Recipe for Pasta and Peas In Chicken Broth

Pasta and Peas In Chicken Broth
(Pastina e Piselli in Brodo Di Pollo)


Ingredients:

For the Chicken Stock:
1 chicken or boiling poultry, skinned and trimmed of visible fat
1 onion
1 carrot
1 celery stick

For the Soup:
4 ounces small pasta, such as bow ties or quadrucci, or rice
1 and 1/2 pounds fresh peas in their pods, shelled, or 1 cup frozen peas, thawed
1/3 cup freshly grated Parmigiano-Reggiano cheese

Directions:

Prepare the Chicken Stock:
Place the chicken and vegetables in a large saucepan and add a pinch of salt and water to cover.

Bring to a boil over a medium-high heat, then lower the heat and simmer for at least 2 hours, occasionally removing any unwanted residue that may rise to the surface.

Strain through a wire mesh strainer into a bowl, leave to cool, and then chill in the refrigerator.

When the fat has solidified on the surface, remove and throw it away.

Prepare the Soup:
Bring the stock to a boil in a medium pot over high heat.

Add the small pasta and fresh peas if using, and when stock comes back to boil, reduce heat to medium and cook, uncovered, until pasta and peas are tender, 3 to 5 minutes. (If using thawed peas instead of fresh, add them to soup during last minute of cooking.)

Ladle soup into individual soup bowls and serve hot with a generous sprinkle of freshly grated Parmigiano cheese. Makes 6 servings.

Antipasti

Beef

Bread

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