Chicken Pastina Soup Recipe
Ingredients
- 8 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken breasts
- 1 cup pastina (stars or dots)
- 2 tbsp 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 tsp dried thyme
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Cook the Chicken: In a large pot, bring the chicken broth to a boil over high heat. Add the chicken breasts and reduce heat to medium-low. Simmer for 15-20 minutes until chicken is cooked through. Transfer chicken to a plate and shred or dice it once cool enough to handle.
- Sauté the Vegetables: In the same pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.
- Build the Soup: Add the garlic and sauté for 1 minute until fragrant. Pour in the chicken broth and add the Parmesan rind, bay leaves, and thyme. Bring to a gentle boil.
- 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.
- 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.
- Serve: Ladle the hot chicken pastina soup into bowls. Garnish with chopped fresh parsley.
Nutrition
Calories: 142kcal
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