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Old Hen Broth and Pastina Soup

Making Old Hen Broth is a gentle, time-honored process that fills your kitchen with warmth and a delightful aroma. With just a few simple ingredients and a slow simmer, you'll create a broth that's rich in flavor, collagen, and best of all…tradition.
Prep Time15 minutes
Cook Time4 hours
Course: Soups & Stews
Cuisine: Italian
Servings: 6 servings
Author: Mary Bryant Shrader

Equipment

  • 1 large stock pot or Dutch oven

Ingredients

  • 1 whole stewing hen 3–5 pounds
  • 1 tbsp ghee or clarified butter
  • Fine-ground sea salt Optional
  • Black pepper Optional
  • Red pepper Optional
  • 3 quarts cold water or enough to just cover the chicken
  • 2 carrots cut into large chunks, peeled or unpeeled
  • 2 celery stalks cut into large chunks
  • 1 large onion halved (skin on for golden color, if desired)
  • 1 bay leaf
  • 6 whole black peppercorns
  • 1 cup very dry (white) vermouth or 3/4 cup water with 1/4 cup apple cider vinegar
  • 1 cup pastina tiny pasta shapes, such as stelline, acini di pepe, ditalini, or orzo
  • 1 egg lightly beaten (optional, for stracciatella)
  • Grated Parmigiano Reggiano cheese for serving
  • Fresh parsley leaves finely chopped, for garnish (optional)
  • Additional salt and freshly ground black pepper to taste

Instructions

Make the Broth

  • Brown the Chicken: Place the whole stewing hen, breast side down, into a large stockpot with 1 to 2 tablespoons of ghee. You can sprinkle a bit of salt and pepper into the stockpot along with the ghee (and a bit of red pepper flakes for spice, if desired). Over medium heat, let it gently brown until the skin turns a light golden color. Carefully flip the chicken and brown the back side as well.
  • Deglaze with Vermouth: Pour in 1 cup of very dry (white) vermouth and stir to loosen any browned bits from the bottom of the pot. Let it simmer for about a minute to allow the alcohol to cook off. If you prefer not to use vermouth, simply deglaze with water and apple cider vinegar.
  • Add Water and Simmer: Add enough cold water to just cover the chicken. It's okay if part of the chicken floats above the water. Bring everything to a boil, then reduce to a gentle simmer, skimming off any foam or impurities that rise to the surface.
  • Add Aromatics: Once you have skimmed the impurities off the top, add the carrots, celery, onion, bay leaf, and peppercorns.
  • Slow Simmer: Reduce the heat to the lowest setting, cover the pot, and let it simmer on low for 3–4 hours until the chicken is falling off the bone.
  • Strain and Store: Remove the chicken and vegetables, then strain the broth through a fine mesh strainer lined with a flour sack towel or cheesecloth into a clean bowl.
  • If you want to defat the broth, use a fat separator. However, be sure to keep the chicken fat (schmaltz). Don't discard it! You can use it to make chicken livers or to sauté vegetables or cubed potatoes.
  • Serve the chicken along with the broth, or reserve the chicken for a separate recipe.

Make the Pastina Soup

  • In a medium pot, bring 6 cups of the Old Hen Broth to a gentle simmer.
  • Add the pastina and cook according to package directions, usually about 5–7 minutes, until tender. This is the one time you do not need to worry about the pasta being al dente. It should be tender.
  • Optional: Slowly drizzle the beaten egg into the simmering soup while stirring gently to create delicate ribbons (stracciatella).
  • Taste and adjust seasoning with salt and pepper.
  • Ladle into bowls and serve hot, topped with the grated Parmigiano Reggiano cheese and the finely chopped fresh parsley, if desired.

Video

Notes

Finding an Old Hen: While harder to locate today, you can often find old hens (sometimes called "stewing hens") at farmers' markets or through local farms. Their flavor is richer than that of young chickens, making them ideal for broth.
Serving Ideas: You can sip the broth on its own or use it as the base for other soups and when making rice or risottos in place of water.
Make It Ahead: You can store the broth in the refrigerator for up to 5 days or frozen for up to 6 months. The soup is best enjoyed fresh, as the pasta will continue to absorb broth if left to sit.
Find this recipe and video at https://marysnest.com/old-hen-broth-pastina-soup/
For the complete recipe with serving instructions along with more recipes for stocking your Four Corners Pantry, including home canning, drying and dehydrating, fermenting, freezing, and pickling, be sure to check out my new cookbook, The Modern Pioneer Pantry at https://marysnest.com/my-pantry-cookbook
If you’re building a traditional foods kitchen or stocking a real foods pantry, be sure to get all the books in Mary’s Modern Pioneer cookbook series, published by Penguin Random House: https://marysnest.com/modern-pioneer-cookbook-series/
For free and comprehensive lesson plans to teach traditional food recipes and kitchen techniques to students K-12, download The Modern Pioneer Cookbook Curriculum at https://marysnest.com/cookbook-curriculum/
Copyright © 2025 Mary's Nest, LLC, All Rights Reserved

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