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Chicken Pastina Soup Recipe

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4.3 from 3 reviews

A comforting and hearty Chicken Pastina Soup recipe featuring tender shredded chicken, delicate pastina pasta, and a flavorful medley of sautéed vegetables simmered in savory chicken stock, finished with grated Parmesan cheese. Perfect for a warming meal and easy to prepare at home.

  • Total Time: 52 minutes
  • Yield: 8 servings

Ingredients

Chicken and Seasoning

  • 2 tablespoons olive oil
  • 2 pounds chicken breasts (boneless & skinless)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper (divided use)
  • 1/8 teaspoon salt

Vegetables

  • 1/2 medium yellow onion (or white or red)
  • 3 medium celery stalks
  • 2 large carrots

Broth and Pasta

  • 6 cups chicken stock (1 1/2 quarts)
  • 3 cups water
  • 1/2 pound pastina (Acini di pepe or stelline)

Finishing

  • 1/3 cup grated Parmesan cheese (plus extra for serving)

Instructions

  1. Heat the Oil: Add 2 tablespoons of olive oil to a soup pot and place it over medium heat. Spread the oil evenly across the bottom until it begins to sizzle.
  2. Season and Sear Chicken: Pat the chicken breasts dry, then season with garlic powder, half the black pepper, and salt. Add the chicken to the hot oil and sear for 5 minutes until golden brown on the first side.
  3. Flip Chicken and Simmer: Carefully flip the chicken using tongs. Pour 1 cup of chicken stock over the chicken, cover the pot, and let it simmer gently over medium heat for 7 minutes.
  4. Prepare Vegetables: While the chicken simmers, peel and chop the onion, dice the celery, and peel and dice the carrots into small pieces.
  5. Remove and Cool Chicken: After simmering, remove the chicken to a large bowl to cool for a few minutes to prepare for shredding.
  6. Sauté Vegetables: Add the chopped onion, carrots, and celery to the pot set to medium-high heat. Stir occasionally and cook for about 15 minutes until the vegetables are tender. Add chicken stock as needed to prevent burning.
  7. Shred Chicken: Use a stand mixer with a paddle attachment on low speed or two forks to shred the chicken into bite-sized pieces.
  8. Add Stock and Water: Pour the remaining chicken stock and 3 cups of water into the pot with the sautéed vegetables. Season with the remaining black pepper. Cover and bring to a boil over high heat.
  9. Cook Pastina: Once boiling, add the pastina pasta. Lower heat slightly and boil for 10 minutes until al dente, stirring occasionally. Do not drain the pasta.
  10. Finish Soup: Stir in the shredded chicken and 1/3 cup grated Parmesan cheese. Lower the heat to simmer for a few minutes until the chicken is heated through. Adjust salt as needed.
  11. Serve: Ladle the soup with pastina into bowls and garnish with extra grated Parmesan or Romano cheese.
  12. Store Leftovers: Remove leftover pastina with a slotted spoon and store separately from the broth. Refrigerate both for up to 4 days. Reheat by adding broth back to the pastina and microwaving covered loosely.
  13. Freeze Leftovers: Freeze pastina and broth separately to retain texture and flavor.

Notes

  • Use Acini di pepe for classic pastina; stelline cooks faster, so adjust cooking time accordingly.
  • Do not drain the pastina after cooking; it absorbs the broth and adds flavor.
  • Store pasta and broth separately to prevent the pasta from becoming mushy.
  • Leftovers freeze well if separated and thawed properly.
  • Adjust salt based on the sodium content of your chicken stock.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 32 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesvibe.com/chicken-pastina-soup-recipe/