Chicken pastina soup 

The chicken broth is very easy to prepare and is ideal for warming up from the cold of these days to the tail of winter. The use of the pressure cooker in addition to meeting you producing an inevitable economic saving also allows you a considerable saving of time. For this reason I always recommend using it for long-cooking dishes. The chicken broth is ideal to prepare especially for children, as it is very nutritious and useful even against seasonal ailments, as it is an effective anti-inflammatory and is therefore very suitable in case of flu or exhaustion (typical of the winter season). In fact, boiling a chicken dissolves some proteins in the water that help the immune system to strengthen. The chicken broth then contains just 36 calories per 100 milligrams, but has a high satiating power and helps to rehydrate the body in the colder seasons, during which the stimulus of thirst is reduced and we tend to drink little water.

For this reason, you can consume chicken broth in your winter dinners, natural, with the addition of short pasta or other, adding aromatic herbs, such as parsley or basil or whatever suits you, then eating it as if it were a soup and perhaps adding croutons or pieces of bread. If you have children you can prepare chicken broth and combine pasta from the most disparate shapes: from pastina. You will get a more nutritious pasta than the one made with vegetable broth, which will also marry perfectly with the addition of the classic cheese of grated Parmesan. If you have made chicken broth in large quantities you can also portion it and keep it in the fridge for a few days, so as to use it in any other recipes, avoiding buying ready-made broths.

Homemade Italian chicken pastina soup is a soul-warming soup, as delicious and traditional as any chicken noodle soup! The fine pasta goes perfectly with the rich broth, tender chicken. Chicken broth is a basic preparation of Italian cuisine, with which you can prepare so many classic recipes. You can wet risottos, season roasts, prepare excellent barley soups, vegetables or short pasta. In addition, chicken broth is the fundamental ingredient for making ravioli, cappelletti and agnolotti in broth. Chicken broth is also used to bring egg tagliatelle or steaming tortellini to the table, enriched with this cheap ingredient that warms the winters of Canadians.

Ingredients for 2 people: broth pasta

180 gr  potatoes 

100 gr carrot 

Parmesan crust

60/80 gr tomato

chicken legs 3

parsley a bunch

extra virgin olive oil to taste  

water about 1 lt 

salt to taste 

pepper to taste 

nutmeg the tip of a teaspoon

Preparation 

Thoroughly clean potato, carrots and tomato. Place everything in your pressure cooker. Add water, Parmesan crust, nutmeg. Finally put the chicken legs, previously rinsed under a stream of fresh water.

Secure the lid tightly after correcting the salt broth. Turn on the heat and cook at a moderate heat intensity for about twenty minutes.

Reopen the pressure cooker and check the cooking of the potatoes and chicken. Correct pepper and add a little parsley. Remove the chicken thighs from the pressure cooker. Stir and blend everything with the immersion mix until you get a homogeneous gold-colored cream. Transfer the broth to a non-stick pan and bring to a boil, add the pasta and a drop of oil. Cook over moderate heat and stir occasionally to prevent the pasta from sticking to the bottom. When the pasta is al dente or a little more, turn off the heat, the pasta will still cook in the boiling broth. Serve, sprinkle with a little Parmesan cheese to taste, pass a drizzle of extra virgin olive oil raw and serve hot. This delicate soup goes very well with croutons or toast.

Therefore I invite you to pass in a pan with a drizzle of oil slices of bread pressed in grated Parmesan cheese to accompany the broth.

Note

For the dish to be balanced I would not exceed in leaving the soup too thick (when the spoon passes it must move easily). If it were, stretch it with a little water, taking care to correct it with salt.