Introduction
This chicken pastina soup recipe is the ultimate comfort food, perfect for chilly evenings or when you need a quick and nourishing meal. Ready in just about 30 minutes, this homemade version is far superior to anything you’ll find in a can. Picture yourself curled up with a warm bowl of this classic soup – simple, satisfying, and utterly delicious.
Table of Contents
Why You’ll Love This Chicken Pastia Soup Recipe
- This chicken pastina soup is a nostalgic dish that tastes even better than store-bought options.
- It’s quick and easy to make, perfect for busy weeknights and families.
- The recipe is versatile and can be enjoyed any time of the year.
- With simple ingredients, it’s a comforting and nourishing option.
- It’s easily customizable with your favorite vegetables and herbs.
Ingredients
Here’s what you’ll need to make this heartwarming chicken pastina soup. The base starts with 1 tablespoon of extra virgin olive oil, 1 small yellow onion (finely diced), ¾ cup of diced carrots, and ½ cup of diced celery.
You’ll also need 3 cloves of minced garlic, 6 cups of low-sodium chicken broth, 1 bay leaf, and ¾ cup of pastina pasta. For protein, add 1 cup of cooked, shredded chicken, plus sea salt and pepper to taste. Freshly grated Parmesan cheese, for serving, is optional. Feel free to experiment with different veggies to suit your taste.
Equipment
- Dutch oven or large pot for cooking the soup.
- Standard kitchen utensils: knife, cutting board, and stirring spoon.
How To Make Chicken Pastina Soup
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5-6 minutes, until the onions become translucent and the veggies begin to soften. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
- Add the chicken broth and bay leaf to the pot. Season with sea salt and pepper. Increase the heat to medium-high and bring the mixture to a simmer.
- Once simmering, add the pasta to the broth. Lower the heat to maintain a gentle simmer. Stir occasionally to prevent the pasta from sticking to the bottom of the pot. Cook according to the package directions, usually about 6-8 minutes, depending on the shape of your pastina.
- Remove the bay leaf and discard it. Stir in the cooked, shredded chicken until heated through. Season with more sea salt and pepper, as needed, to taste. Serve the chicken pastina soup warm with freshly grated parmesan cheese, if desired. Enjoy!
Pro Tips
- Be careful not to overcook the pastina; it should be tender but still have a slight bite.
- Using a high-quality chicken broth will enhance the overall flavor of the chicken pastina soup.
- Taste and adjust the seasonings throughout the cooking process to ensure the perfect flavor balance.
Serving, Storage, and Variations
Serve your chicken pastina soup hot with a side of crackers, crusty bread, or a simple green salad. For storage, keep the soup in an airtight container in the refrigerator for up to 3 days.
To ensure safe consumption, it’s important to follow proper food storage guidelines. The USDA provides detailed recommendations on safely storing cooked chicken.
If you plan to freeze the soup, it’s best to cook and store the pastina separately to prevent it from becoming mushy. Thaw completely before reheating. To mix things up, try adding different vegetables, fresh herbs like parsley or dill, or a squeeze of lemon juice for brightness.
Nutrition
Here’s a look at the approximate nutritional information per serving of this chicken pastina soup:
| Nutrition Facts | Amount Per Serving |
|---|---|
| Serving Size | 1 bowl |
| Calories | 238 calories |
| Sugar Content | 3 g |
| Sodium Content | 453.9 mg |
| Fat Content | 7.4 g |
| Saturated Fat Content | 1.6 g |
| Trans Fat Content | 0 g |
| Carbohydrate Content | 22.2 g |
| Fiber Content | 1.8 g |
| Protein Content | 23.1 g |
| Cholesterol Content | 44.2 mg |
Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes. Excludes optional toppings.
FAQ
What exactly is pastina?
Pastina is a tiny, star-shaped pasta, though it comes in other small shapes too. It’s perfect for soups because it cooks quickly and adds a comforting texture.
What are some good options for seasoning the chicken in this recipe?
Thyme and rosemary are great choices that complement the savory flavors of the soup. You can also use a simple blend of garlic powder, onion powder, and paprika.
What’s the best way to make shredded chicken for the soup?
You can bake, boil, or use rotisserie chicken for convenience. Simply shred the cooked chicken with two forks before adding it to the chicken pastina soup.
Conclusion
This chicken pastina soup recipe is a simple yet satisfying dish that’s sure to warm you from the inside out. It’s so easy to make and incredibly comforting. Now it’s your turn! Give this recipe a try, and don’t forget to rate, comment, and share your experience with others. Enjoy creating this heartwarming bowl of goodness!
Chicken Pastina Soup
Equipment
- Large pot or Dutch oven
Ingredients
Main Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion finely diced
- 3/4 cup carrots diced
- 1/2 cup celery diced
- 3 cloves garlic minced
- 6 cups low sodium chicken broth
- 1 bay leaf
- 3/4 cup pastina pasta
- 1 cup cooked, shredded chicken
- sea salt and pepper to taste
- freshly grated parmesan for serving (optional)
Instructions
Instructions
- Heat olive oil in a large pot or dutch oven over medium heat. Add the diced onion, carrots, and celery; cook for 5-6 minutes until the onions are translucent and vegetables begin to soften. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in the chicken broth and add the bay leaf, then season with salt and pepper. Increase the heat to medium-high and bring the soup to a gentle simmer.
- Once simmering, add the pastina pasta. Lower the heat to maintain a simmer and cook for 6-8 minutes, or according to package directions, stirring occasionally to prevent sticking.
- Remove and discard the bay leaf. Stir in the shredded chicken and season with additional sea salt and pepper as needed. Serve warm, optionally topped with freshly grated parmesan cheese.