Add 6 tablespoons of extra virgin olive oil (EVOO) to a large pot and heat over medium-high heat. Add the chicken drumsticks and thighs, cover with a lid, and let them braise. Brown each side for about 5 minutes per side.

Once the chicken is nicely browned, pour in the white wine to deglaze the pot. Use a wooden spoon to scrape the bottom as anything left in the pot adds to the flavour.

Reduce the heat to medium-low. Add the bay leaves and sprinkle over the Provence herbs. Give it a quick stir. Break the celery in half by hand and add it to the pot along with the carrots. Cut the onion in half and add it in too.

Pour in enough water to almost reach the top of the pot, then stir everything to combine. Cover with a lid and let it simmer.

After 1 hour, remove the lid and stir the pot. Continue to cook covered for a total of 4 hours, stirring occasionally to prevent sticking and to help the flavours blend beautifully.

After 4 hours, place a colander over another pot and line it with a clean tea towel. Carefully ladle or pour the soup through to strain out the herbs and vegetables, leaving you with a clear, rich broth. Set it aside to cool.

Once the broth has been strained, remove the chicken pieces from the pot first and place them into a large bowl. (You can wear gloves if you prefer.) Carefully shred the chicken by hand, removing all bones and any bay leaves you find.

Next, collect the remaining carrots and onions from the pot. They’ll be very soft and almost melted. Gently break them apart with your hands or a fork, then mix them through the shredded chicken until everything is well combined.

Add your desired quantity of the chicken mix back into a portion of the broth and warm it up on a gentle heat. Cook some pastina on the side then mix it in to combine (if you mix it in with the broth to cook it, the liquid will reduce considerably so it's best done separately).