Recipe: Chicken Pastina Soup with Double Chicken Stock

CHICKEN PASTINA SOUP
"The key to this soup is to make sure that it is rich and satisfying, which is accomplished by the use of a double stock. A double stock is made when you start with a chicken stock, then cook a chicken in it in order to enrich the stock. Also, make sure the vegetables are well cooked and not al dente so that they are completely infused with the flavor of the chicken."



FOR THE DOUBLE CHICKEN STOCK:
1 1/2 pounds on-the-bone chicken parts (leg, thigh, or breast)
2 quarts unsalted chicken stock
1 bunch Italian parsley stems (reserve the leaves for garnish)
3 cloves garlic, peeled
3 bay leaves
2 sprigs fresh thyme
1 sprig fresh rosemary
1 cinnamon stick

FOR THE SOUP:
3 tablespoons extra virgin olive oil
1 large onion (12 ounces), diced small
2 carrots (10 ounces), peeled and diced small
2 stalks celery (4 ounces), diced small
1/2 of a trimmed fennel bulb (3 ounces), core removed and diced small
4 cloves garlic, sliced
Kosher salt and freshly ground pepper, to taste
5 ounces pastina or acini de pepe, cooked 5 to 7 minutes in boiling salted water, drained, and rinsed
Grated Pecorino Romano cheese, to taste (for garnish)

TO PREPARE THE DOUBLE CHICKEN STOCK:
In a soup pot, place the chicken parts, chicken stock, parsley stems, the 3 whole garlic cloves, bay leaves, thyme, rosemary, and cinnamon stick. Bring up to a simmer and cook, covered, for 25 minutes.

Remove the chicken, and when cool enough to handle, take the meat off the bones; reserve the meat. Add the bones back to the stock and simmer for 20 more minutes. Strain the stock and clean the pot.

TO PREPARE THE SOUP:
Place the cleaned pot over medium heat and add the olive oil. When hot, add the onions, carrots, celery, fennel, and the sliced garlic, then season lightly with salt and pepper. Sweat (cover and cook slowly) the mixture for 15 minutes, stirring every 5 minutes.

Add the strained stock, bring up to a simmer, and cook for 10 minutes.

Shred the reserved chicken meat and add to the soup. Add the cooked pastina (or acini de pepe) and bring up to a simmer. Adjust the seasoning with salt and pepper to taste. Stir in the reserved parsley leaves and serve. Garnish with the cheese to taste.

Adapted from source: Good Stock by Sanford D'Amato