150g Riscossa Pastina Rosmarino
2 stalks of celery
1 bunch of parsley
1 teaspoon salt
1 kg chicken, cleaned, washed and dried, any part will be fine
Two tablespoons of grated Parmesan cheese
Wash and peel the vegetables, then put them together with the chicken – any part will be fine, even the most humble - in a large pot, with about two liters of water.
Boil the liquid, then reduce the heat and simmer for at least an hour: the longer you cook the soup, the better the flavor. If you have a pressure cooker, you can use it to speed up the cooking process.
Take out the vegetables and chicken from the broth and keep aside. When they are cold, cut the vegetables into small pieces, remove the bones from the chicken and cut the meat into strips.
Bring to a boil and add the Pastina, cooking it as usual.
Finally, add a sprinkling of Parmesan cheese