If you’re craving pure comfort in a bowl, let me introduce you to Chicken Pastina Soup. This timeless classic weaves together tender chicken, tiny star-shaped pasta, savory broth, and hearty veggies, creating a soup that’s as soul-soothing as a warm hug on a chilly day. Whether you’re feeling under the weather, missing home, or simply want something irresistibly cosy for dinner, this Chicken Pastina Soup recipe hits all the right notes—simple ingredients, quick prep, and endless nostalgia with every spoonful.

Chicken Pastina Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chicken Pastina Soup lies in its reliance on everyday staples, each playing a crucial role. These ingredients magically create depth, color, and a wonderfully comforting texture. Here’s what you need and why:

Olive oil: Adds richness and helps sauté the aromatic vegetables, setting the flavor foundation of the soup.
Yellow onion (diced): Brings gentle sweetness and the perfect aromatic base to the broth.
Carrots (peeled and sliced): Give the soup color, sweetness, and a slight firmness that everyone loves in their spoonful.
Celery stalks (sliced): Lends an earthy freshness and classic flavor balance common in every great chicken soup.
Garlic cloves (minced): Infuses the broth with warmth and a subtle kick that rounds out the vegetables.
Low-sodium chicken broth: Our soul-warming liquid base—choose low-sodium for better seasoning control.
Cooked shredded chicken: Rotisserie or homemade chicken makes it easy; it’s juicy, protein-packed, and ready to go!
Pastina pasta (or acini di pepe/orzo): These tiny pastas steal the show, making every bite playful and utterly comforting.
Salt: Brings out the flavors of every ingredient—don’t skip this essential!
Black pepper: Adds just enough warmth and kick for a balanced soup.
Dried thyme: A little goes a long way in giving the soup herby depth and classic aroma.
Chopped fresh parsley: Brightens and freshens up the finished soup with its pop of green.
Grated Parmesan cheese (optional): For a final flourish of savory, nutty goodness atop your bowl.

How to Make Chicken Pastina Soup

Step 1: Sauté the Aromatics

Start by heating a tablespoon of olive oil in a large pot over medium heat—this is where your Chicken Pastina Soup flavor journey begins. Once shimmering, add in your diced onion, carrots, and celery. Stir them around for about 5 to 7 minutes, letting them soften and release their fragrant, sweet aromas. No need to rush; this is where the base of your soup develops all its cozy character!

Step 2: Add the Garlic

Next up, stir in your minced garlic and cook for just 30 more seconds. Garlic burns fast, so keep an eye (and nose) on it—it’s ready when it smells deeply fragrant. This step gives the whole pot a gentle boost of garlicky warmth without any bitterness.

Step 3: Pour in the Broth

With your veggies softened and garlic perfuming the air, it’s time for the main event: pour in the 8 cups of chicken broth. Bring the mixture up to a boil—this is when everything in the pot starts mingling together and becoming soup!

Step 4: Add Pasta and Seasonings

When you see a gentle boil, stir in the pastina pasta (or substitute), salt, black pepper, and dried thyme. Give it a good swirl, then reduce the heat so the soup simmers. Cook for 7 to 8 minutes, just until that delicate pasta is perfectly tender—watch closely, as small pasta cooks quickly!

Step 5: Stir in the Chicken

Now, add in your cooked shredded chicken. Simmer for an additional 2 to 3 minutes, letting the chicken warm all the way through and soak up some of those delicious flavors. Taste and adjust your seasonings if you like—it’s your bowl, after all!

Step 6: Finish with Parsley

Take the pot off the heat and stir in your chopped fresh parsley. These vibrant green flecks add freshness to the soup, making each spoonful sing. If you’re treating yourself (and you definitely should), serve each bowl hot with a generous sprinkle of grated Parmesan cheese on top.

How to Serve Chicken Pastina Soup

Garnishes

The charm of Chicken Pastina Soup is how easily you can dress it up. A sprinkle of chopped parsley delivers color and a garden-bright finish. Freshly grated Parmesan melts into a savory crown on each bowl. If you’re feeling zesty, try a squeeze of fresh lemon right before serving to lend just the right brightness.

Side Dishes

This soup pairs beautifully with classic sides! Think toasted garlic bread for dunking, a simple green salad for a pop of freshness, or even a soft, crusty baguette to soak up every last drop. Serve alongside roasted veggies or cheese and crackers for a heartier meal, especially when feeding a crowd.

Creative Ways to Present

If you’re looking to impress, ladle your Chicken Pastina Soup into oversized mugs for casual weeknight dinners or present in vintage porcelain bowls topped with a swirl of extra virgin olive oil. Hosting a gathering? Pour smaller portions into espresso cups for charming appetizer shooters, or serve with a mini grilled cheese for a fun twist on soup and sandwich night.

Make Ahead and Storage

Storing Leftovers

Chicken Pastina Soup stores like a dream. Cool leftovers completely, then transfer to airtight containers. The soup will keep in the refrigerator for up to 3 days—a perfect, ready-to-heat lunch or quick dinner for busy weeks. Just remember, the pasta will absorb more broth over time, making it even cozier the next day!

Freezing

If you want to stash some away for a rainy day, Chicken Pastina Soup freezes well—however, the pasta can get soft upon thawing. For best results, freeze the soup without the pasta, then cook and add fresh pastina when reheating. Store soup in freezer-safe containers for up to 2 months for ultimate convenience.

Reheating

Reheating your soup is easy-peasy. Gently warm it in a saucepan over medium heat, stirring occasionally. If the pasta has soaked up most of the broth, simply add a little more chicken stock or water to bring it back to its soupy brilliance. In a pinch, the microwave works too—heat in short bursts, stirring in between, until piping hot.

FAQs

What can I use instead of pastina in Chicken Pastina Soup?

If you can’t find pastina, tiny shapes like acini di pepe, orzo, or ditalini work perfectly. They all deliver that classic texture and absorb the broth just right for an authentic experience.

Can I use raw chicken instead of cooked?

Absolutely! Just simmer raw chicken breast or thighs in the broth until fully cooked, then shred and return the meat to the pot. This gives the soup even more homemade flavor.

Is Chicken Pastina Soup gluten-free?

Traditionally, pastina is made from wheat, so it’s not gluten-free. However, you can easily substitute with your favorite gluten-free small pasta, or even use cooked rice for a similar comforting effect.

Can I add extra vegetables?

Why not! Feel free to toss in peas, spinach, or even chopped zucchini for added nutrition and color. Just add tender veggies near the end to avoid overcooking.

How do I make the soup extra rich in flavor?

For a broth with extra depth, use homemade chicken stock, sauté the vegetables until they’re nicely caramelized, and finish with a handful of fresh herbs. A squeeze of lemon or a spoonful of grated Parmesan will also boost the flavor!

Final Thoughts

I hope you’re as excited as I am to stir up a pot of Chicken Pastina Soup. There’s something undeniably special about such a classic, comforting recipe—and once you taste it, I think you’ll agree. Try it for yourself and let this soup warm your heart and home!

Chicken Pastina Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 11 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

A comforting and hearty Chicken Pastina Soup recipe that is perfect for chilly days. This homemade soup is packed with tender chicken, vegetables, and tiny pastina pasta in a flavorful broth, topped with fresh parsley and Parmesan cheese.

Ingredients

Scale

For the Soup:

1 tablespoon olive oil
1 small yellow onion, diced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
3 garlic cloves, minced
8 cups low-sodium chicken broth
2 cups cooked shredded chicken (rotisserie or homemade)
1 cup pastina pasta (or any small pasta like acini di pepe or orzo)
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon dried thyme
1 tablespoon chopped fresh parsley

For Serving:

Grated Parmesan cheese (optional)

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil: In a large pot over medium heat, heat olive oil.
Sauté vegetables: Add diced onion, carrots, and celery. Sauté for 5–7 minutes until softened. Stir in garlic and cook for another 30 seconds.
Add broth and seasonings: Pour in chicken broth and bring to a boil. Add pastina, salt, pepper, and thyme. Reduce heat to a simmer and cook for 7–8 minutes.
Finish the soup: Stir in cooked shredded chicken and simmer for an additional 2–3 minutes. Adjust seasoning if needed. Remove from heat and stir in parsley.
Serve: Serve hot with grated Parmesan cheese, if desired.