I can remember my husband’s grandmother chasing my son around trying to get him to eat his Pastina soup. I’m not sure how she made it, but although she was a fabulous Italian cook, she probably whipped it up with just a chicken soup base instead of getting the base from boiling chicken.
When I saw this soup from Marcellina in Cucina, I knew I had to make it to bring back those memories. 
I was lucky enough to find stelline (pastina stars) in my local grocery store, but if you can’t you can use any super small pasta like acini di pepe (small balls), alphabet pasta or anellini (rings).
If you have an Italian market in your area they will definitely have a variety of smaller pastas.
This recipe uses chicken wings to make the base. I have never made a base from chicken wings, but I have made extra gravy at Thanksgiving from roasted turkey wings and it’s fantastic. 
I always use Bell and Evans chicken, so these wings are no different. They are much meatier than grocery store brands, and although there is not a lot of meat in this soup, you want to have some meat to put in the soup. 
I added some Herb Ox chicken granulated bouillon to get some extra flavor. I use this in everything chickeny (rice pilaf, chicken stew, etc), so I couldn’t resist. I prefer this to the jarred soup base for some reason, so I always have it ion hand. 
I gotta tell you, THIS is my kind of soup. Loads of pasta, flavorful chicken broth and very little chicken and vegetables. After all, it’s all about the noodles isn’t it?
I did not add the cheese to the soup because I forget to. This soup was super delicious without it. It’s a matter of preference whether to add it or not.
I used 1 and 1/3 cups of the pasta and ended up with 6 cups of chicken stock. I will say I thought the soup had very little broth for me. So I just added some canned chicken broth.
There is nothing like a bowl of chicken soup whether you’re under the weather or not!
This soup is super easy to make and the broth comes out delicious:
In a large pot, place the chicken wings, carrots, celery and onion. Cover with water.
Boil, skimming the foam off the top of the water until there is no more foam. Probably about 10 minutes. Add salt and pepper.
Simmer chicken for about an hour and a half.
Strain the broth from the wings and vegetables. Let the meat/vegetable mixture cool and remove the meat from the wings the best you can. Take the carrot and cut up into tiny pieces. Discard the rest.
Add the chicken granules and bring the broth to a boil. Add the pasta (make sure it is boiling before adding the pasta). Cook for 6 to 7 minutes until done. Add the chicken and carrots.
Pastina Soup with Chicken
Ingredients
2 pounds chicken wings
8 cups water
2 small carrots or 1 large carrot
1 celery stalk
1 small onion
2 teaspoons salt
1/8 teaspoon freshly ground black pepper
3-4 teaspoons granulated chicken boullion
1 to 1-1/3 cups small pasta (stelline, acini di pepe, alphabet pasta, anellini)
1/2 cup grated Parmigiano Reggiano Parmesan cheese (optional)
Instructions
Peel the onion and cut in half. Cut the celery into finger long lengths. Cut carrot into large chunks.
In a large saucepot, place the chicken wings, water, carrot, celery and onion. Cover with a lid and bring to a boil.
Uncover when boiling and reduce to medium heat. Use a large spoon or slotted spoon to remove and discard any foam or scum that rises to the surface, about 10 minutes.
When all the foam has been removed, add the salt and pepper and reduce the heat to a gentle simmer. Put the lid on ajar so that the broth will be able to reduce slightly. Simmer for 1 ½ hours.
Strain the chicken broth through a sieve into a large saucepan. Some of the water will have evaporated so you’ll have about 6 cups of chicken broth. Taste and adjust salt if necessary.
When chicken has cooled separate the chicken meat, bones and skin. I would do this with your fingers so you make sure no bones get back in to soup. Dice the carrot into small pieces. Set meat and carrots aside. Discard the bones and remaining vegetables.
Bring the broth back to a boil. When boiling, add the pastina. Cook for 6-7 minutes or according to package directions. Add in the meat and carrots. Season to taste.
Add in the Parmesan cheese if using, and stir until creamy and well combined.
Notes
After you have added the pasta, if the soup is too thick just add some canned chicken broth.
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