Chicken Pastina Soup Recipe

When the weather turns chilly, or you’re feeling under the weather, there’s nothing like a warm, refreshing bowl of chicken pastina soup. This Italian-inspired comfort food perfectly combines tender chicken, tiny pasta, and a nourishing broth. It’s an easy one-pot meal that’s sure to become a new family favorite.

What is Pastina?

Pastina refers to the most miniature pasta shapes you can find, such as tiny star-shaped pieces (stelline) or little round dots (acini di pepe). These miniature pasta create a wonderful texture when cooked in soup, making each spoonful genuinely comforting.

Why You’ll Love This Chicken Pastina Soup

• Ready in under 1 hour
• Packed with shredded chicken for added protein
• Uses simple pantry ingredients
• Incredibly soothing and comforting
• It can be easily customized to your taste
• Freezes well for meal prep

Ingredients

• 8 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken breasts
• 1 cup pastina (stars or dots)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 Parmesan rind (optional)
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. Cook the Chicken: Bring the broth to a boil over high heat in a large pot. Add the chicken breasts and reduce heat to medium-low. Simmer on low heat for 15-20 minutes until the chicken is completely cooked through.Transfer chicken to a plate and shred or dice it once cool enough to handle.
2. Sauté the Vegetables: Heat the olive oil over medium heat in the same pot. Add the onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.
3. Build the Soup: Add the garlic and sauté for 1 minute until fragrant. Pour the chicken broth and add the Parmesan rind, bay leaves, and thyme. Bring to a gentle boil.
4. Cook the Pastina: Once boiling, add the pastina to the pot. Reduce heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until the pasta is tender.
5. Finish the Soup: Remove the bay leaves and Parmesan rind. Stir the shredded chicken back into the soup. Season with salt and pepper to taste.
6. Serve: Ladle the hot chicken pastina soup into bowls. Garnish with chopped fresh parsley.

Tips for the Best Chicken Pastina Soup

• Use good quality, low-sodium chicken broth for maximum flavor.
• Simmer the chicken in the broth to infuse it with extra flavor.
• Don’t overcook the pastina – it can become mushy if boiled too long.
• Add the chicken at the end to prevent it from drying out.
• Parmesan rind adds richness, but the soup is delicious without it.
• For a heartier meal, serve with crusty bread or a simple salad.

Variations and Additions

• Lemon Chicken Pastina Soup: Add the zest and juice of 1 lemon.
• Greens: Stir in baby spinach or kale at the end.
• Herbs: Try fresh thyme, rosemary, or oregano.
• Vegetables: Add diced potatoes, zucchini, or peas.
• Eggs: Slowly drizzle in beaten eggs at the end for an egg drop style.

A Cozy, Comforting Classic

Chicken pastina soup is the ultimate Italian comfort food. The tender chicken, tiny pasta, and aromatic broth combine in a soothing and refreshing dish. Whether you’re fighting a cold, craving something warm and nourishing, or just want a hug in a bowl, this recipe delivers every time. Give it a try the next time you need a little extra comfort.

Buon appetito!