Chicken Vegetable Soup With Pasta Recipe

Directions:

1. Remove skin from drumsticks and thighs; discard skin.
2. Take one of the carrots and cut into quarters. Place in a large pot
3. With the chicken, onion, celery and salt.
4. Tie bay leaves, peppercorns and cloves in a small piece of cheesecloth
5. And add to pot. Cover with water and bring to a boil.
6. Skim off any scum that rises to the surface.
7. Reduce heat to low and gently simmer for 11/4 hours, or until chicken
8. Is tender.
9. While the chicken cooks, chop remaining 2 carrots into 1/2-inch dice.
10. Discard stems of chard and cut leaves crosswise into 3-inch strips.
11. Set aside.
12. Strain contents of pot; reserving stock (pour back into empty pot).
13. Discard herb-filled cheesecloth. Puree vegetables in a blender and
14. Return to stock.
15. When cool enough to handle, shred chicken and set aside.
16. Bring stock and vegetable puree to a gentle boil.
17. Add reserved chopped carrots and cook for 5 minutes.
18. Stir in chard and cook for 5 more minutes.
19. Add pastina and zucchini and cook until tender, about 8 mintues.
20. Stir in reserved chicken. Adjust seasonings if necessary.
21. Serve garnished with Parmesan cheese.