Pasta en Brodo
Published February 7, 2013 | Written by The Healthline Editorial Team
This simple soup is a staple of many Italian kitchens. By simmering the chicken wings in broth, you'll get an intense chicken flavor that's a great base for fresh, seasonal produce.
|Serving size:||approximately 1 1/3 cups|
|Calories per serving:||277|
|Total Fat 5.0g||8%|
- 8 cups reduced-sodium chicken broth
- 2 pounds chicken wings
- 1 pound carrots, peeled and diced
- 1 large onion, chopped
- 1 sprig rosemary
- 8 oz. ditalini or other small pasta
- 2 tablespoons Parmesan cheese
Step by Step:
- In a large Dutch oven or stuck pot, combine first 5 ingredients and bring to a boil over medium-high heat. Reduce heat and simmer uncovered for 2 hours, adding additional water as needed to maintain original quantity. Strain mixture, reserving broth and wings separately.
- When chicken is cool enough to handle, remove meat from bones, discarding bones and skin. Add meat to broth and bring back to a boil. Add pasta and cook until pasta is tender, about 4 to 5 minutes. Serve with a light grating of cheese.