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Chicken Pastina Soup Recipe

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Chicken Pastina Soup is a warm, comforting classic often loved for its simple ingredients and soothing flavor. Tender shredded chicken is simmered in a savory chicken broth with soft vegetables like carrots, celery, and onion, creating a nourishing base. Tiny pastina pasta cooks directly in the broth, giving the soup a delicate and cozy texture. Finished with freshly grated Parmesan cheese and chopped parsley, this hearty soup is perfect for cold days, quick family dinners, or whenever you need a comforting bowl of homemade goodness.

Ingredients

Scale

For the Soup Base

2 cups cooked chicken (shredded, rotisserie recommended)
6 cups chicken broth (low-sodium or bone broth)
2 tablespoons olive oil (extra virgin)

Vegetables

1 medium onion (finely diced)
2 celery stalks (diced)
2 medium carrots (diced)
3 cloves garlic (minced)

Pasta and Seasoning

1 cup pastina pasta (or stelline, ditalini, or other small pasta)
Salt and pepper to taste
1 bay leaf (optional)
1/2 teaspoon dried thyme (optional)
1 tablespoon tomato paste (optional)

Finishing Touches

1/2 cup Parmesan cheese (freshly grated)
2 tablespoons fresh parsley (chopped)

Instructions

  • Cook the Vegetables
    Heat the olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots. Cook for about 5–7 minutes until the vegetables soften. Stir in the minced garlic and cook for another 1 minute.
  • Add the Broth and Seasonings
    Pour in the chicken broth and add the bay leaf, dried thyme, and tomato paste if using. Stir well and bring the soup to a gentle boil.
  • Add Chicken and Pasta
    Stir in the shredded chicken and pastina pasta. Reduce the heat to medium-low and simmer for 8–10 minutes, or until the pasta is tender.
  • Season the Soup
    Add salt and pepper to taste. Remove the bay leaf before serving.
  • Finish and Serve
    Ladle the soup into bowls and top with freshly grated Parmesan cheese and chopped parsley.

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