Print

Chicken Pastina Soup

A bowl of chicken pastina soup with tiny pasta pearls, tender chicken pieces, and fresh parsley garnish
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A cozy Italian-inspired chicken pastina soup with tender chicken, tiny pasta pearls, and vegetables in a rich golden broth. Nourishing, family-friendly, and perfect for cold days or easy weeknight dinners.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 carrots, diced small
  • 2 celery stalks, diced small
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cut into small bite-sized pieces
  • 8 cups chicken broth (low-sodium preferred)
  • 1 cup pastina or other small pasta
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese, plus more for serving

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
  2. Add the garlic and cook for another minute until fragrant.
  3. Add the chicken pieces and cook until no longer pink, about 5-7 minutes.
  4. Pour in the chicken broth and add the oregano and bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
  5. Add the pastina and cook according to package directions, about 7-10 minutes, until just al dente. Stir occasionally and watch closely as pastina absorbs liquid fast.
  6. Remove the bay leaf and season with salt and pepper to taste.
  7. Stir in the fresh parsley and Parmesan cheese.
  8. Ladle into bowls and serve immediately with additional Parmesan cheese on top.

Notes

  • Pastina absorbs liquid quickly and will thicken as it sits. Add extra broth when reheating to restore a soupy consistency.
  • For meal prep, cook pastina separately and add to individual servings at serving time to prevent it from becoming too soft.
  • A squeeze of fresh lemon juice just before serving brightens the flavors beautifully.
  • For the richest broth, use homemade chicken stock.
  • Rotisserie chicken works great as a shortcut. Shred about 2 cups and add with the broth in Step 4, skipping the browning step.

Nutrition

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