Description
Chicken Pastina Soup is a timeless Italian-inspired comfort dish, featuring tender, shredded chicken and tiny pasta pearls swimming in a fragrant, golden broth enriched with fresh mirepoix. This wholesome soup is a perfect weeknight solution, delivering a warm and nourishing meal in under 30 minutes. It is simple, sophisticated, and deeply nostalgic, making it a beloved favorite for families seeking a quick yet comforting dinner that satisfies the soul.
Ingredients
1 tablespoon extra virgin olive oil
1 large yellow onion, finely minced
1/2 tablespoon garlic, finely minced
6 stalks celery, rough cut
4 large carrots, rough cut
1 can (14 oz) diced tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
8 cups chicken broth
2 cups cooked chicken, shredded
1 cup pastina pasta (or small stars/orzo)
1/2 cup grated Parmesan cheese
Fresh parsley for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add the minced onion, garlic, celery, and carrots, sautéing until the vegetables are softened.
Pour in the diced tomatoes with their juices and season with salt and pepper.
Add the chicken broth and bring to a gentle boil.
Stir in the pastina pasta and cook for 8-10 minutes or until al dente.
Add the shredded chicken and cook until heated through.
Stir in the Parmesan cheese until melted and smooth.
Garnish with fresh parsley and serve immediately.
Notes
You can substitute pastina with any small pasta shapes like acini di pepe or orzo. Store leftovers in an airtight container for up to 3 days. The pasta will absorb broth over time; add a splash of water or extra broth when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 850mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 45mg