Christmas is only a week and a half away and I can’t believe it! This month, well really this whole year, has flown by. I can’t wait to celebrate the holidays with family and friends. To make it even more special, this year is my baby’s first Christmas and my husband’s parents will be traveling here next week! So much fun. 🙂
I LOVE celebrating holidays but Christmastime is my absolute favorite! Everything and everyone seems to be bathed in a cheerful glow. Also, it’s the only time of year where our whole family comes together (except Thanksgiving.)
When family comes to town, one thing you have to plan is how to feed them all and I have the perfect recipe to take the stress away! This recipe was influenced by one of my husband’s work friends. One day, they had a pot luck at his work and he came home (Shannon’s recipe in hand) telling me I had to make it! I finally did and I just have to share it with ya’ll!!
Chicken pastine is sooo delicious and it is really easy to make! You basically have to throw everything in a pot and let it do its thing! I know how busy my readers are and I love to provide them with simple recipes to help them out! A bonus is that you can save some of the chicken to get a head-start with your next meal!
This dish is basically an Italian mix between chicken noodle soup and a southern classic- chicken and rice. It’s creamy and heart warming! Perfect for a cold winter’s night! The little noodles are so cute and practically melt in your mouth. This is definitely a new go-to meal for our family!
So if you have family coming to town and need to make a big easy meal or just want some yummy comfort food on a cold night, then try out this yummy chicken pastine! You and your tummy will be thankful you did! 😉
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- 1 whole chicken (about 4-5 lbs)
- celery with leaves
- 1 whole white onion (quartered)
- 1 whole turnip root (cut off the end)
- pack of baby carrots sliced
- 2 garlic cloves
- 1 1/2 tbs dried parsley
- 1 tsp dried oregano
- 1 tsp dried basil
- salt and pepper (to taste)
- 2 cartons of chicken stock
- 2 cubes of chicken bouillon
- 1 whole box of acini de pepe
- 1/2 – 1 cup grated parmesan cheese
- Rinse chicken very well with cold water and put in a large pot.
- Add the stock and enough water to completely cover the chicken.
- Next add in the onion, turnip, garlic, parsley, oregano, and basil.
- Strip the leaves off of the celery and add to the pot along with two whole stalks of celery. I break the stalks in half.
- Bring to a rapid boil then reduce heat to low to simmer. Cover the pot and simmer for 4-5 hours. The chicken should fall apart when it’s done. (I add a few more cups of water to recover the chicken about half way through.)
- When done, remove the chicken and debone it.
- Strain all solids from the broth then pour broth back into the pot.
- Add the bouillon and salt and pepper to the broth.
- Add chicken back to the broth along with the baby carrots and the whole box of pasta.
- When pasta is done, add the parmesan cheese.
- Garnish with more cheese and parsley.
Tip: Depending on how much meat you want, you can leave out some of the chicken to use for another meal, like tacos or BBQ. This makes your next dish quick and easy!