- 2 chicken breast halves or 1 cut-up whole chicken
- 2-3 carrots or 1/2 bag baby carrots
- 1 onion
- 2 – 3 teaspoons tomato sauce (for color)
- 1/2 lb. favorite pastina
- salt & pepper
Wash chicken and put in a large stock pot. Cover chicken with cool water until completely submerged. Add tomato sauce (and 1/4 tsp dill if desired). Peel carrots and cut into 1-inch size pieces. Add to pot (along with optional celery).
Peel and quarter onion. Add to pot and slowly boil all ingredients until chicken is cooked, about 30 – 45 minutes. Remove chicken from pot and remove skin from chicken. Remove meat from bones in small pieces; set aside.
Remove carrots when cooked to desired softness. Add salt & pepper to soup and cook a little more (15 – 30 minutes). Strain soup into a large container (removing onion pieces) and add chicken and carrots back in. Refrigerate soup.
When ready to use, skim off accumulated fat and reheat soup on medium flame. Add cooked pastina (small pasta) just before serving. Salt and pepper to desired taste.
Read my observations.