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Chicken Pastina Soup

A warm and comforting Chicken Pastina Soup made with tender chicken, fresh vegetables, and tiny pasta, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup pastina pasta Tiny pasta shapes
  • 4 cups chicken broth Use low-sodium for a healthier option
  • 1 cup cooked chicken, shredded Leftover rotisserie chicken works well
  • 2 medium carrots, diced Adds sweetness to the soup
  • 2 stalks celery, diced Gives flavor and crunch
  • 1 medium onion, diced For a flavorful base
  • 2 cloves garlic, minced Enhances the overall flavor
  • to taste salt and pepper Adjust based on preference
  • as needed Fresh parsley for garnish Adds freshness to the dish

Method
 

Preparation
  1. Begin by dicing your carrots, celery, and onion. Mince the garlic and set everything aside.
Cooking
  1. In a large pot over medium heat, add a splash of olive oil. Once hot, add the onions and garlic. Sauté for about 2-3 minutes until the onions are translucent.
  2. Add the diced carrots and celery to the pot. Cook for an additional 5 minutes until they are tender yet still vibrant.
  3. Pour in the chicken broth, and bring the mixture to a gentle boil. Toss in the shredded cooked chicken and season with salt and pepper to your liking.
  4. Stir in the pastina pasta, and cook according to package instructions, about 7-9 minutes, or until al dente.
  5. Once the pastina is cooked, remove from heat. Ladle the soup into bowls and sprinkle fresh parsley on top for garnish.

Notes

Can substitute any leftover vegetables. Be careful not to overcook the pastina; it can turn mushy. Add a bay leaf while simmering for extra flavor, but remember to remove it before serving. Store in the refrigerator for up to 3 days or freeze for up to 3 months.