INGREDIENTS
2 tbsp
chicken fat (or unsalted butter)
2
cups, diced carrots
4
stalks celery, diced
1
onion, diced
1 tsp
salt
1/2 tsp
black pepper
8 cups
chicken stock
2 cups
water
2
chicken bouillon cubes
2 cups
cooked dark chicken, shredded
1
zucchini, halved and sliced
1
yellow squash, halved and sliced
1 cup
pastina
1 tsp
fresh dill