This Italian chicken soup recipe was passed down to our Junior Food Editor by her Italian grandmother – who pretty much grew up on the stuff! The little pasta stars, called pastina, are a nostalgic homage to the soup she ate in her childhood, but if you can’t find any you can use broken spaghetti, orzo, or any small pasta instead. This Italian chicken soup is heavy on the garlic – so watch your breath afterwards! Our recipe mages a big batch, so you can freeze leftovers to bring out when you need a winter warmer. A mug of this Italian chicken soup is the just what you need when you’re feeling under the weather, its like a hug in a mug. It’s easy to make, but has such a rich and comforting flavour that ensures you can’t help but feel your mood lift when you dig in. This simple soup might not be glamorous, but it’s wholesome, flavourful and has been crafted with love.
- 8 chicken drumsticks
- 2 medium onions
- 3 carrots
- 1 stick celery
- 7 fat cloves garlic
- 2 chicken stock pots
- 150g pastina (pasta stars)
In a large soup pan, cover the drumsticks in 3l water. Bring to the boil and cook for 5 mins, removing any scum as it cooks.
Meanwhile, blend all the vegetables in a food processor to chop into very small pieces, almost a purée. Add the veg to the pot with the stock pots and simmer for 40 mins.
Allow to cool slightly, then remove the drumsticks from the pot. Take the meat off the bones and shred into bitesize pieces. Return the meat to the pot with the pastina and cook for about 5 mins until the pasta is al dente. Season to taste and serve.
Top Tip for making Italian Chicken Soup
You can use broken spaghetti or orzo instead of pastina