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Chicken Pastina Soup

Bowl of chicken pastina soup with tiny pasta, shredded chicken, and vegetables in golden broth topped with Parmesan cheese
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This Italian chicken pastina soup features tender shredded chicken breasts, tiny pasta, and full-bodied flavor from onions, carrots, celery, and chicken stock. Perfect comfort food for the whole family.

Ingredients

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  • 2 tablespoons olive oil
  • 2 pounds boneless, skinless chicken breasts
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper (divided use)
  • ⅛ teaspoon salt
  • ½ medium yellow onion (or white, red), chopped
  • 3 medium celery stalks, diced
  • 2 large carrots, diced
  • 6 cups chicken stock (1½ quarts)
  • 3 cups water
  • ½ pound pastina (acini di pepe or stelline)
  • ⅓ cup grated Parmesan cheese (plus extra for serving)

Instructions

  1. Heat 2 tablespoons olive oil in a large soup pot over medium heat until sizzling. Pat chicken breasts dry with paper towels and add to pot with tongs. Season with ¼ teaspoon garlic powder, ⅛ teaspoon black pepper, and ⅛ teaspoon salt. Sear first side for 5 minutes until golden brown.
  2. Flip chicken over with tongs and reduce heat to medium-low. Pour 1 cup chicken stock over it, cover pot, and let simmer for 7 minutes until internal temperature reaches 165°F.
  3. Remove chicken to a bowl to cool for a few minutes, then shred using stand mixer with paddle attachment on low setting or two forks. Set aside.
  4. Return pot to medium-high heat and add chopped onions, diced carrots and celery. Sauté, stirring occasionally, until carrots and celery are tender when pierced with a fork, 10 to 15 minutes. Add a splash of stock if vegetables start to brown too much.
  5. Add remaining chicken stock and 3 cups water to pot. Stir in ⅛ teaspoon black pepper. Cover pot, increase heat to high, and bring to a boil.
  6. When boiling, add pastina to pot. Lower heat to medium or medium-high to maintain a steady boil, stir, and cook for 10 minutes or until al dente (check stelline at 8 minutes). Do not drain.
  7. After 10 minutes, stir in shredded chicken and ⅓ cup grated Parmesan. Lower heat to low and simmer for 2 to 3 minutes until chicken is heated through. Taste for salt.
  8. Serve immediately by ladling soup into bowls. Sprinkle Parmesan on each serving. Use slotted spoon to remove extra pastina to separate container to prevent it from absorbing all the broth.

Notes

  • Use a large soup pot (at least 6-quart capacity) to give everything room to cook properly.
  • Pastina is tiny pasta. ½ pound makes a large amount when cooked. You can use ¼ pound for higher broth-to-pasta ratio.
  • Cooked pastina quickly absorbs liquid, so serve immediately and store leftover pastina separately from broth.
  • Don’t add extra salt until tasting at the end. Chicken stock and Parmesan provide enough seasoning.
  • If making ahead, store shredded chicken separately and don’t cook pastina until ready to serve.
  • Stelline pasta may cook faster than acini di pepe, check at 8 minutes.

Nutrition

Find it online: https://www.benefitiany.com/chicken-pastina-soup/