- 2 pounds chicken drumsticks and thighs
- 3 medium carrots, peeled - divided use
- 1 medium onion, quartered
- 1 celery rib, cut into 4 pieces
- 1 teaspoon salt
- 2 bay leaves
- 10 whole peppercorns
- 2 whole cloves
- 9 cups water
- 2 pounds swiss chard
- 1/2 cup pastina, (tiny pasta such as orzo or acini di peppe)
- 2 zucchini, cut into 1/2-inch cubes
- 1/4 cup freshly grated parmesan cheese
Remove skin from drumsticks and thighs; discard skin.
Take one of the carrots and cut into quarters. Place in a large pot with the chicken, onion, celery and salt. Tie bay leaves, peppercorns and cloves in a small piece of cheesecloth and add to pot. Cover with water and bring to a boil. Skim off any scum that rises to the surface. Reduce heat to low and gently simmer for 1¼ hours, or until chicken is tender.
While the chicken cooks, chop remaining 2 carrots into ½-inch dice. Discard stems of chard and cut leaves crosswise into 3-inch strips. Set aside.
Strain contents of pot; reserving stock (pour back into empty pot). Discard herb-filled cheesecloth. Puree vegetables in a blender and return to stock.
When cool enough to handle, shred chicken and set aside.
Bring stock and vegetable puree to a gentle boil. Add reserved chopped carrots and cook for 5 minutes. Stir in chard and cook for 5 more minutes. Add pastina and zucchini and cook until tender, about 8 mintues. Stir in reserved chicken. Adjust seasonings if necessary. Serve garnished with Parmesan cheese.