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.