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.
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4 free-range or organic chicken maryland pieces |1 onion, whole|2 carrots, roughly chopped|1 stalk celery, roughly chopped|2 bay leaves|4 black peppercorns|1 bunch flat-leaf parsley|4 tablespoons chopped tomatoes|4 litres of cold water|200g Risoni pasta (small rice shaped pasta)|Parmigiano Reggiano, finely grated to serve|Sea salt