The Best Chicken Pastina Soup: Easy 10-Minute Prep

Introduction

Chicken pastina soup is more than just a meal; it’s a heartwarming embrace in a bowl. Originating from Italy, this simple yet satisfying soup has become a beloved staple in many households. Its delicate flavors and comforting texture make it the perfect remedy for chilly days or when you need a little extra love. Think of it as a hug in a bowl, ready to warm you from the inside out.

Why You’ll Love This Chicken Pastina Soup Recipe

This chicken pastina soup will become a family favorite for many reasons:

• It’s incredibly comforting and nostalgic, evoking feelings of home and warmth with every spoonful.
• The recipe is straightforward, making it perfect for busy weeknights.
• A wonderful way to utilize leftover cooked chicken, reducing waste and creating a new flavorful meal.
• Both kids and adults adore its mild flavors and tiny pasta, making it a guaranteed crowd-pleaser.
• It’s endlessly adaptable to your taste preferences and pantry staples.

Ingredients

Here’s what you’ll need to make this delicious chicken pastina soup:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 1 large onion, diced small
• 1 large shallot, finely chopped
• 4 stalks celery, diced small
• 1 large yellow bell pepper, diced small
• 4 medium cloves garlic, minced
• 8 cups low-sodium chicken broth, maybe more

The Denver health medical plan provides helpful information regarding the benefits of using low-sodium broth. Benefits of using low-sodium chicken broth

• 1 pound carrots, diced small
• 1 parmesan rind, (optional)
• 1 ½ teaspoons kosher salt, more to taste
• ⅓ cup uncooked pastina, tiny pasta, double if you like a lot of pasta
• 2 ½ -3 cups rotisserie or leftover chicken
• Grated Parmesan, for serving
• Finely chopped fresh rosemary and/or fresh thyme leaves

Notes & Substitutions:

Pastina comes in various shapes, such as stelline (tiny stars) or acini de pepe (small peppercorns). Feel free to use your favorite type. For a vegetarian option, simply substitute the chicken broth with vegetable broth and omit the chicken, or add white beans for extra protein. You can also add other vegetables like zucchini or spinach.

Equipment

To make this comforting chicken pastina soup, you’ll need:

• Large pot or Dutch oven
• Cutting board and knife
• Measuring cups and spoons

Instructions

Follow these simple steps to create your own pot of heartwarming chicken pastina soup:

1. Heat a large Dutch oven or soup pot over medium heat. Add the olive oil, butter, onion, shallot, celery, and bell pepper. Stir to combine and cook for 4-5 minutes, or until the onions are translucent, stirring occasionally.
2. Add the minced garlic, stir well, and cook for another 2 minutes, until fragrant, being careful not to burn it. This step builds a flavorful base for the entire soup.
3. Pour in the chicken broth, add the diced carrots, Parmesan rind (if using), and salt. Bring the mixture to a boil, then reduce to a steady simmer and cook uncovered for 20-25 minutes, or until the veggies are tender.
4. Remove the Parmesan rind, if you used one. With a slotted spoon, remove 2 cups of the diced vegetables and set aside for later to provide a mix of textures in the final soup.
5. Using an immersion blender (or transferring carefully to a regular blender), carefully puree the broth and remaining veggie mixture in the pot until smooth, creating a creamy base. If using a regular blender, allow the mixture to cool slightly and vent the lid to prevent pressure buildup.
6. Add the uncooked pastina to the pot. Bring the mixture back to a boil, then reduce to a steady simmer. Cook uncovered for the time indicated on your pastina package (e.g., 9 minutes for acini de pepe), until the pasta is tender.
7. Stir in the cooked chicken and the reserved vegetables. Stir to combine well, then cover the pot and allow the soup to rest for 20 minutes. This allows the flavors to meld together beautifully, enhancing the overall taste.
8. Taste the chicken pastina soup and adjust the seasoning as needed, adding more salt if desired. Serve hot, garnished with grated Parmesan and fresh rosemary or thyme.

Pro Tips for the Best Soup

Here are some tips to ensure your chicken pastina soup is a success:

• Be careful not to overcook the pastina, as it can become mushy. Cook it al dente for the best texture.
• Using a good quality chicken broth really elevates the flavors in this soup.
• Adding fresh herbs at the end adds a burst of freshness and aroma.

Troubleshooting Common Mistakes:

If your soup is too thick, add more broth until you reach the desired consistency. If the pasta is mushy, try cooking it separately and adding it at the end. To avoid a bland flavor, ensure you are using enough salt and herbs, and consider adding a squeeze of lemon juice for brightness.

Serving, Storage, and Variations

Garnish your chicken pastina soup with a generous sprinkle of grated Parmesan cheese and fresh herbs like rosemary or thyme. Serve it with a side of crusty bread for dipping.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over medium heat, adding a splash of broth if needed to loosen it up.

Variations:

• For lemon chicken pastina soup, add the juice of one lemon and some lemon zest during the last few minutes of cooking.
• To make a spicy version, add a pinch of red pepper flakes or a dash of your favorite hot sauce.
• For a creamy chicken pastina soup, stir in a splash of cream or half-and-half at the end.

Nutritional Information

Disclaimer: Nutritional information is an estimate and varies based on product brands and cooking methods.

Frequently Asked Questions

• Can I freeze this soup? Yes, you can freeze chicken pastina soup, but the pasta may become a bit soft upon thawing. Freeze in airtight containers for up to 2 months.
• How long does it last in the fridge? This soup will last for up to 3 days in the refrigerator.
• Can I make this in a slow cooker? While possible, it’s best made on the stovetop to control the pasta’s cooking time. If using a slow cooker, add the pastina during the last 30 minutes.
• Can I use pre-cut vegetables? Yes, you can use pre-cut vegetables to save time.
• Can I add other vegetables? Absolutely! Feel free to add vegetables like zucchini, spinach, or peas.

Conclusion

Chicken pastina soup is a versatile and comforting dish that’s perfect for any occasion. Its simple ingredients and easy preparation make it a go-to recipe for busy weeknights, while its heartwarming flavors make it a family favorite. So gather your ingredients, put on your apron, and get ready to enjoy a delicious bowl of this classic Italian soup. We’re sure that you and your family will love this easy chicken pastina soup recipe!

Chicken Pastina Soup

A comforting and flavorful chicken pastina soup made with tender vegetables, shredded chicken, and tiny pasta, perfect for a cozy meal for the whole family.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dinner, Soup

Cuisine Italian

Servings 6 bowls

Calories 350 kcal

Equipment

• Large Dutch oven or soup pot
• Immersion blender (or regular blender)
• Slotted spoon
• Grater (optional, for Parmesan)

Ingredients

  

Main Ingredients

• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 1 large onion diced small
• 1 large shallot finely chopped
• 4 stalks celery diced small
• 1 large yellow bell pepper diced small
• 4 medium cloves garlic minced
• 8 cups low-sodium chicken broth maybe more
• 1 pound carrots diced small
• 1 parmesan rind (optional)
• 1 ½ teaspoons kosher salt more to taste
• ⅓ cup pastina tiny pasta, double if you like a lot of pasta
• 2½ -3 cups rotisserie or leftover chicken
• grated Parmesan for serving
• fresh rosemary and/or fresh thyme leaves finely chopped

See also  The Easiest Crockpot Chicken Noodle Soup Recipe

Instructions

 

Cooking Steps

• Heat oil and butter in a large Dutch oven or soup pot over medium heat, then add the diced onion, shallot, celery, and bell pepper. Cook for 4-5 minutes until the onions are translucent, stirring occasionally, then stir in the minced garlic and cook for another 2 minutes.
• Add the chicken broth, diced carrots, parmesan rind (if using), and kosher salt to the pot. Bring the mixture to a boil, then reduce to a steady simmer and cook uncovered for 20-25 minutes until the vegetables are tender.
• Remove the parmesan rind if you used one. With a slotted spoon, remove 2 cups of the diced vegetables from the pot and set them aside.
• Using an immersion blender, puree the remaining broth and vegetable mixture directly in the pot until it is smooth.
• If using a regular blender for pureeing, allow the mixture to cool down slightly. Remove the center cap on the blender lid and cover it with a clean kitchen towel to allow heat to vent safely.
• Add the pastina to the pureed soup, bring the mixture to a boil, then reduce to a steady simmer. Cook uncovered for the time specified on your pastina package, typically around 9 minutes for acini de pepe.
• Stir in the shredded rotisserie or leftover chicken and the reserved cooked vegetables. Cover the pot and allow the soup to rest for 20 minutes to let the flavors meld.
• Taste the soup and adjust the seasoning as needed, adding more salt if desired.
• Serve the chicken pastina soup hot, garnished with grated Parmesan cheese, a scatter of finely chopped fresh rosemary and/or fresh thyme leaves, and fresh ground black pepper.

Notes

If using a regular blender for pureeing, ensure the mixture cools down slightly and vent heat by covering the lid opening with a towel. Adjust seasoning to taste after resting, and feel free to double the pastina if you prefer a thicker soup.

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