Place the chicken pieces into a large heavy-based stockpot. Add the onion, carrots, celery, bay leaves, peppercorns, chopped tomatoes and parsley. Pour the cold water over the chicken and vegetables. Cover and bring to the boil, then reduce heat to low and simmer for 2 hours. Stir the brodo di pollo (chicken soup) occasionally, skimming any scum that rises to the surface.
Remove the stockpot from the heat. Carefully transfer the chicken pieces and carrots to a chopping board. Allow to cool slightly, then remove and discard chicken skin and bones. Finely chop the chicken and carrots and set aside.
Strain the chicken soup through a fine sieve into a clean saucepan, using the back of the ladle to extract as much flavour from the onion and herbs as possible. Season with salt to taste.
Place the saucepan with strained brodo di pollo back onto medium heat. Bring to the boil. Add the Risoni pastina, referring to the cooking time specified in pasta packet instructions.
To serve, divide the chicken and carrots among serving bowls. Ladle hot brodo di pollo over the chicken and carrots and top with Parmigiano Reggiano– buon appetito.
Vanessa is Creative Director of the Italian Spoon website and Author of The Italian entertaining cookbook, a collection of home-style Italian recipes and tips for entertaining in true Italian-style. In addition to cooking and taking photographs, Vanessa writes the recipes and blogs to bring the love of Italian cooking to life! The collection of recipes and blogs on the website have been inspired by travels to Italy and desire to share what she has learnt from the great ‘Mamma’s and ‘Nonna’s in her life!
Vanessa is an entrepreneur and wife to husband Simone and the mother of two beautiful kids Dante and Mia. Even so she was born and lives in Melbourne Australia, Vanessa has a deep connection to Italy. Perhaps it is the food, or maybe it is because it is the place where Vanessa met the love of her life, Simone to whom she has been happily married for so many years.