Chicken pastina soup is a cozy and comforting soup recipe that is perfect for chilly winter days! Tender chicken, little pasta, fresh herbs, and vegetables create this perfect meal. Make this easy soup recipe in just about 30 minutes!
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Why You Should Make This Italian Chicken Pastina Soup
Here are my top 4 reasons to make this pastina chicken soup:
- Italian chicken and pasta soup is an easy and kid-friendly meal that is hearty, comforting, and perfect for colder months or a cold day.
- Simple and basic ingredients, many of which you may already have on hand in your pantry.
- Budget-friendly and makes a ton - great for freezing - just like our wedding soup recipe!
- Rich chicken broth and fresh flavors make this a delicious and easy soup your entire family will love.
Ingredients and Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
Pastina is any small pasta shape, not necessarily one type of pasta. Look on your local grocery store shelves for pastina pasta shapes like acini di pepe, ditalini, stelline (little stars), alphabet pasta, or orzo pasta.
Raw chicken breast or raw chicken thighs work well for this chicken pastina soup. You can also use leftover cooked chicken like rotisserie chicken or leftovers from a whole chicken.
Make this chicken pastina soup with bone broth or chicken stock as the base of this soup. You can also use homemade chicken broth or vegetable broth.
Garlic adds great flavor and zest.
Veggies like celery and carrots are a standard in traditional chicken soup recipes.
Olive oil is drizzled over the chicken to help keep it moist and juicy.
Fresh herbs like parsley add a layer of freshness and flavor. You could also add in a bay leaf or parmesan rinds for extra flavor during cooking.
How to Make This Chicken Pastina Soup Recipe
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
Step 1
If you are using raw chicken, add the chicken to a large stock pot or Dutch oven. Cover with 1 quart of chicken broth and enough water to cover the chicken.
Allow the broth to come to a boil and then reduce the heat to medium-high and cook for about 15-20 minutes or until the chicken is cooked through.
Sometimes foam accumulates when boiling chicken. If this happens, use a pasta spider or a fine mesh sieve to remove the excess proteins.
Remove cooked chicken to a large bowl. Reduce to medium heat.
If you are using leftover rotisserie chicken, skip to Step 3.
Step 2
Shred the chicken using two forks or a hand mixer. Set aside.
Step 3
Add the celery, carrots, pastina, and garlic to the boiling broth. Boil for 10 minutes. The pastina should be al dente.
Add in the remaining quart of chicken broth.
Step 4
Add cooked, shredded chicken in the last two minutes and stir. Taste and then season with black pepper and salt to taste.
Ladle into soup bowls and serve hot with a side salad and crusty Italian bread.
Expert Tips
- Stir in parmesan cheese or a squeeze of lemon juice for extra flavor.
- This soup tends to soak up broth as it is stored. Consider adding additional chicken stock before storing.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- To freeze, allow the chicken pastina soup to cool and then store it in freezer-safe containers for up to 3 months.
- Reheat leftovers over medium heat on the stove for about 5 minutes or until heated through.
Recipe FAQs
No, this recipe cooks the tiny pasta right in the rich broth for the ultimate flavor and ease.
Pastina noodles such as tiny pasta stars or stelline pasta are made with the same ingredients as traditional pasta; wheat durum flour, eggs, and water.
Other Easy Soup Recipes You Will Love!
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Easy Chicken Pastina Soup Recipe
Ingredients
- 3 medium carrots sliced
- 3 stalks celery sliced
- 2 cloves garlic grated
- 64 oz chicken bone broth divided
- 1 cup water
- ¼ cup fresh parsley chopped
- ½ pound pastina acini di pepe or other short pasta
- salt and pepper to taste
- 1 pound chicken
- 1 tablespoon olive oil
Instructions
- Wash and slice all produce. Grate garlic.3 medium carrots, 3 stalks celery, 2 cloves garlic
- Place chicken in a large stock pot. Cover with 32 ounces of chicken bone broth and enough water to cover the chicken (about 1 or 2 cups.) Heat until boiled.64 oz chicken bone broth, 1 cup water
- Allow chicken to boil for 15-20 minutes until cooked through, then remove to a side dish and shred. Drizzle olive oil over the top of the chicken.1 pound chicken, 1 tablespoon olive oil
- Add in the pastina, garlic, and veggies, and cook for 10 minutes. Continue to add in the remaining 32 ounces of chicken bone broth as the liquid gets low.3 medium carrots, 3 stalks celery, 2 cloves garlic, ½ pound pastina, 64 oz chicken bone broth
- Add back in shredded chicken and simmer until heated through, about 2 minutes.1 pound chicken
- Top with parsley and season with salt and pepper to taste.¼ cup fresh parsley, salt and pepper
Notes
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