Chicken Pastina Soup Recipe
Introduction
Chicken Pastina Soup is a comforting, easy-to-make dish that brings warmth and simple flavors together in a bowl. With tender chicken, small pasta, and fresh vegetables, it’s perfect for cozy nights or when you need a gentle, satisfying meal.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, finely diced
- 3/4 cup diced carrots
- 1/2 cup diced celery
- 3 cloves garlic, minced
- 6 cups low sodium chicken broth
- 1 bay leaf
- 3/4 cup pastina pasta
- 1 cup cooked, shredded chicken
- Sea salt and pepper, to taste
- Freshly grated parmesan, for serving (optional)
Instructions
- Step 1: In a large pot or dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, about 5-6 minutes or until the onions are translucent and vegetables are starting to soften. Stir in the garlic and cook for an additional 30 seconds, until fragrant.
- Step 2: Add the chicken broth and bay leaf to the pot. Season with salt and pepper. Increase the heat to medium-high and bring the mixture to a simmer.
- Step 3: Once simmering, add the pastina pasta. Lower the heat to maintain a gentle simmer. Stir occasionally to prevent the pasta from sticking to the bottom of the pot. Cook according to the package directions, usually about 6-8 minutes.
- Step 4: Remove the bay leaf and discard. Stir in the shredded chicken. Taste and adjust seasoning with more salt and pepper, if needed. Serve the soup warm with freshly grated parmesan cheese, if desired.
Tips & Variations
- Use rotisserie chicken or leftover cooked chicken to save time.
- Swap pastina for small shapes like orzo, acini di pepe, or ditalini if you can’t find pastina.
- For extra depth, sauté a pinch of dried herbs like thyme or rosemary with the vegetables.
- Add a squeeze of fresh lemon juice before serving for a bright, fresh note.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened. The pasta may absorb more liquid over time, so reheating with extra broth helps maintain the soup’s consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegetarian?
Yes. Substitute the chicken broth with vegetable broth and omit the chicken or use a plant-based alternative for a vegetarian version.
Can I prepare this soup in advance?
Absolutely. The soup can be made a day ahead. Keep the pasta separate if possible and combine just before reheating to prevent it from becoming mushy.
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Chicken Pastina Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Chicken Pastina Soup is a comforting and easy-to-make Italian-inspired soup featuring tiny pastina pasta, tender shredded chicken, and a flavorful vegetable base. Simmered in a savory low sodium chicken broth with aromatic garlic and herbs, this warm bowl is perfect for cozy meals or when you need a light yet satisfying dish.
Ingredients
Sautéed Vegetables
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, finely diced
- 3/4 cup diced carrots
- 1/2 cup diced celery
- 3 cloves garlic, minced
Soup Base & Add-ins
- 6 cups low sodium chicken broth
- 1 bay leaf
- 3/4 cup pastina pasta
- 1 cup cooked, shredded chicken
- Sea salt and pepper, to taste
- Freshly grated parmesan, for serving (optional)
Instructions
- Prepare the vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5-6 minutes or until the onions become translucent and the vegetables start to soften. Then stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add broth and bay leaf: Pour in the chicken broth and add the bay leaf. Season the liquid with sea salt and freshly ground black pepper to taste. Increase the heat to medium-high and bring the mixture to a simmer.
- Cook the pastina: Once simmering, add the pastina pasta to the pot. Lower the heat to maintain a gentle simmer. Stir the soup occasionally to prevent the tiny pasta from sticking to the bottom. Cook the pastina according to the package directions, typically about 6-8 minutes depending on the exact pasta shape.
- Finish the soup: Remove the bay leaf and discard it. Stir in the cooked, shredded chicken. Adjust the seasoning with additional sea salt and pepper as needed. Serve the soup warm, optionally garnished with freshly grated parmesan cheese for extra richness and flavor.
Notes
- For best flavor, use low sodium chicken broth so you can control the saltiness of the soup.
- Shredded rotisserie chicken or leftover roasted chicken works well for convenience.
- Pastina pasta is very small; cook it gently not to overcook and become mushy.
- Add fresh herbs like parsley or thyme for an extra fresh flavor twist.
- If you want a heartier soup, add chopped spinach or kale during the last few minutes of cooking.
- Leftovers can be refrigerated for up to 3 days; reheat gently with a splash of broth if the pasta absorbs too much liquid.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Chicken Soup, Pastina Soup, Italian Soup, Comfort Food, Easy Soup Recipe, Chicken Pasta Soup
