Chicken Pastina Soup Recipe

A quick and comforting Chicken Pastina Soup Recipe made with shredded chicken, tiny pasta, and rich broth. Ready in 30 minutes, perfect for families, sick days, or cozy nights.

5 from 1 vote

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Course: Dinner, LUNCH, Soup

Cuisine: Italian, Mediterranean

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 320kcal

Cost: $10

Equipment

1 Large pot or Dutch oven Ideal for cooking and simmering the soup evenly
1 Wooden spoon Gentle on cookware and perfect for stirring delicate pastina
1 Sharp Chef’s Knife For chopping vegetables into uniform pieces
1 Measuring cups To measure broth, pasta, and cheese accurately
1 Grater for Parmesan For freshly grating Parmesan cheese

Ingredients

2 cups cooked chicken shredded, rotisserie recommended
1 cup pastina pasta or stelline, ditalini, or small pasta
6 cups chicken broth low-sodium or bone broth
2 tablespoon olive oil extra virgin
1 medium onion finely diced
2 stalks celery diced
2 medium carrots diced
3 cloves garlic minced
½ cup Parmesan cheese freshly grated
2 tablespoon fresh parsley chopped
salt and pepper to taste
1 bay leaf optional, adds depth
½ teaspoon dried thyme optional
1 tablespoon tomato paste optional, for richer flavor

Instructions

Cook onion, celery, and carrots for 5-6 min, then add garlic.
Add broth, bay leaf, salt, pepper; simmer for 10 min.
Add pastina, cook 6-8 min, stir in chicken at the end.
Stir in Parmesan and parsley, serve hot.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition