Pastina Soup Pasta with Egg and Parmesan Cheese | Italian Penicillin Soup Recipe | Barilla

Ingredients

• 1/2 Cup Barilla® Pastina pasta
• 1 1/2 Quarts or 6 cups ready-made chicken broth*
• 2 Eggs, whisked together
• ½ Cup Parmigiano-Reggiano cheese, divided
• 1 Tablespoon butter
• 1 Whole Chicken
• 4 Chicken Thighs
• 1 Yellow onion, halved, peeled
• 3 Celery Stalks
• 3 Carrots
• 1 Tablespoon black pepper corn
• 1 Plum tomato, halved
• 3 Bay leaves
• 1 Piece Parmigiano rind
• 1/2 Bunch Italian parsley
• 6 Quarts of Cold Water
• Sea salt to taste – To taste