Chicken Pastina
Creamy, comforting chicken pastina 🫶 Using Lilydale free range chicken drumsticks which are nice and versatile in this quick and easy dish, first cooked and infused into the stock and then the shredded meat being added back at the end. The first time I tried pastina I could not believe how perfect it was and I enjoy it so much that I tweaked the recipe to include chicken for protein, which is really important to me, and a base of veggies making it comforting yet nourishing.
Ingredients
- 1.2L chicken stock
- ½ packet of Lilydale Free Range Bulk Chicken Drumsticks
- 1 carrot, finely diced
- 1 stick celery, finely diced
- 1 Parmesan rind (from a piece of Grana Padano or Parmigiano Reggiano)
- 200g stelline pasta (if you can’t find it, I’d suggest risoni instead)
- 1 Parmesan rind
- 2 tbsp butter or extra virgin olive oil
- 30g Grana Padano or Parmigiano Reggiano, finely grated (plus more to serve)
- 1 egg, lightly beaten
- Chopped parsley, to serve
Serves 2
Method
- Bring the chicken stock to a simmer in a small pot.
- Add Lilydale chicken drumsticks, carrot, celery, Parmesan rind and a good pinch of salt and simmer on low with the lid on for 45 minutes, until chicken is very tender and falling off the bone.
- Turn off the heat, remove chicken to a plate, allow to cool enough to touch and shred the meat.
- Bring the broth back up to a simmer and add stellina.
- Cook until al dente, stirring often, as it will stick together and top the pot if it’s left alone.
- Turn off the heat and discard Parmesan rind.
- Stir through chicken.
- In a bowl with your lightly beaten egg, slowly trickle in a large ladle of soup to temper the egg, while whisking. Then slowly add this tempered egg mix back into the soup, while whisking the soup. This will make sure your eggs don’t scramble when you add them to the hot soup.
- Stir in butter or olive oil, and while whisking, gradually add Parmesan (adding it gradually helps make sure it won’t clump up).
- Taste and season.
- Spoon into bowls and serve with lots more Parmesan cheese, cracked black pepper, a drizzle of extra virgin olive oil and parsley.