Baby Soup with Maternal Chicken and Pasta

Instructions

1. Prepare the vegetable scraps: Gather clean vegetable scraps such as onion skins, carrot ends, paprika pieces, cilantro stems, and celery pieces. Roughly chop them.
2. Make the sofrito: Heat oil in a pot and brown the vegetable scraps lightly. This releases essential oils and flavors into the fat.
3. Add cooking liquid: Add water to the pot with the browned vegetables to create the broth. Keep the broth light by not over-browning the vegetables.
4. Add chicken and salt: Add chicken wings or other chicken parts to the pot. Add some salt to the cooking liquid to season the protein.
5. Add bouquet garni: Add the green parts of herbs such as cilantro stems or leek greens, and dried spices like pepper and bay leaves to the pot.
6. Simmer broth: Cook the broth until the chicken is fully cooked and flavors have developed. Then strain the broth, removing solids.
7. Prepare final soup: Clean the pot, return the strained broth and chicken pieces to it. Add fresh chopped vegetables like celery and carrot, green plantain or pumpkin (with skin), and cook until vegetables are almost al dente.
8. Add pasta: Add small pasta to the soup and cook until tender.
9. Finish and serve: Add fresh cilantro at the last minute before serving. Adjust salt to taste and serve hot.