Chicken and stars for kids of all ages

If I had to pick one food, one dish that I revere above all others, it would probably be this one. Stelline (tiny star-shaped pastina) cooked in homemade chicken broth is one of the first solid foods I ate as a baby, and to this day I maintain that nothing in this world is as satisfying as a bowl of homemade broth brimming with little pasta stars, chunks of chicken, and tender pieces of cooked carrots and celery. One spoonful of this children’s classic and you will forever swear off the canned stuff.

Portions: Makes 4 to 6 servings

Ingredients:

• 8 cups/2 l homemade chicken broth
• 1 1/2 to 2 cups/255 to 340 g cubed or shredded cooked chicken from the chicken used to make the broth
• 1/2 cup/85 g sliced or cubed cooked carrots from the carrots used to make the broth
• 1/4 cup/55 g diced cooked celery from the celery used to make the broth
• 1 1/3 cups/160 g stelline or other small pastina
• Freshly grated Parmigiano Reggiano cheese for serving

Preparation:

Heat the broth, chicken, carrots, and celery in a large saucepan over medium-high heat. When the broth has begun to boil, reduce the heat to medium-low and slowly pour in the pastina (if you add the pastina all at once, the broth may boil over). Cook, stirring frequently, until the pastina is al dente (the cooking time will vary depending on the brand and shape). Ladle the soup into warmed shallow, rimmed bowls and sprinkle with the cheese. Serve immediately.

Simplify:

The broth and the chicken and vegetables may be prepared in advance and stored in the refrigerator for up to 3 days.