Easy Chicken Pastina Soup Recipe

Chicken pastina soup is a healthy and cozy comfort food recipe your entire family will love! This comforting soup is perfect for cold winter months.

Course Soup

Cuisine American, Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 217kcal

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

Season to taste. I recommend salting and adding pepper once the soup is cooked and then you can add as much or as little as you like.

The pasta will soak up the chicken broth, especially as it is stored in the refrigerator. You may need to add extra chicken broth when reheating.

Store leftovers in the refrigerator for up to 3-4 days.

Reheat in a large pot over medium heat on the stove for about 5 minutes or until heated through.

Freeze cooled soup in freezer-safe containers for up to 3 months in a freezer-safe container.

Serving: 1serving | Calories: 217kcal | Carbohydrates: 25.4g | Protein: 18.4g | Fat: 4.3g