Pastina, fresh oregano and thyme, garlic

Last week, I woke up eager to make bread. The thought has lingered for the last few weeks, really getting into making bread from scratch. No bread makers, no dough hooks - just heart and hands. Fresh bread in the evening, the sweet scent of rosemary floating through the house as I dance around the kitchen, stirring a pot of soup. I tend to gravitate towards simpler aspects of life, more so than most, but I hope that everyone has a few evenings like this, reveling in these little moments - and the smell of fresh bread.

Some pairings never get old, and soup with bread stands the test of time. After I had set my dough out to rise, with a decent ache in my arm, I had a little burst of energy. Somehow kneading the bread dough mimicked the kind of boost you get after a workout. So, I rode the wave into the evening, concocting a rich, cozy pot of soup. Chicken and pastina in broth steeped with fresh herbs, lemon, and cheese rinds for the bread to soak up. Those teeny tiny stars swell up, absorbing that yummy broth, and the cheese begins to melt slightly - agh I’m just in love with pastina soup.

Pastina is really the Italian version of chicken noodle soup. A staple for cold season, the type of meal that my mom made for me and her mom made for her. Easy on the tummy, bringing warmth and comfort on colder days or when you don’t feel good. I always think of that old Campbell’s chicken noodle soup commercial that plays around the holidays. That little kid comes inside all covered in snow like a snowman, then the soup warms him up and melts the snow away.

Pastina is the epitome of a meal coming together like magic. The best way I can explain it is that feeling when the stress falls away, and you can move around the kitchen as easily as you can walk. A little leftover chicken, those precious Pecorino rinds, and an old playlist enamoring me.

My night making bread and pastina: I’m dancing around the kitchen, music echoing through the room, and this herb-speckled broth floats through as the flavors meld together. That’s the dream - fresh bread and soup at dusk.

Hearty Chicken Pastina Soup with Rosemary Bread

A little note about the cheese rinds: It’s an old Italian trick that putting cheese rinds in soup makes it rich and flavorful. If you buy Parmesan or Pecorino in pieces or wedges, keep this trick in mind. Once you get towards the rind, maybe about a 1/2 inch left, or whenever you would consider them used up, save the ends. Otherwise, add lots of grated cheese on top!

I’m curious to know if you would be interested in making your own bread. I don’t think I’m ready to teach anyone how to bake bread just quite yet, but I shall continue on my bread-making journey!

Hearty Chicken Pastina Soup

yield: 4 servings | time: 1 hour

ingredients

4 cups chicken broth
2 cups of water
1 cup of shredded chicken (I use leftovers or roasted chicken from the grocery store)
1/2 cup of pastina (teeny tiny star-shaped pasta)
3 cloves of garlic, roughly chopped
4 sprigs of fresh oregano, finely chopped
4 sprigs of fresh thyme, finely chopped
one small piece of pecorino or parmesan cheese rind (1 or 2 oz is plenty)
juice of 1 lemon
salt and pepper, to taste

method

In a dutch oven or large pot, heat the chicken broth and water over medium heat. Add in the garlic, chicken, thyme, oregano, lemon juice, and cheese rind. Reduce to simmer and cover for at least 35-45 minutes, stirring every so often.
Uncover, increase to medium heat, and add salt and pepper. The cheese rind flavors the soup, adding salt to the broth, so I recommend seasoning towards the end once the cheese, garlic, and herbs have infused the broth.
Just before serving, add the pastina and cook for 10 minutes. Once the pastina swells and soaks up some broth, it’s done. Remove the cheese rind, and serve with bread!
Note: Parmesan and Pecorino cheese rinds are amazing ways to add rich flavor to any soup; an old Italian trick. If you buy cheese in wedges, store the ends for future use when you get close to the rind!