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
Scale
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
