There’s nothing more comforting than a warm bowl of homemade chicken soup—especially when it’s made with tiny, tender pastina pasta. This Easy Chicken Pastina Soup is pure comfort in a bowl, packed with rich, homemade flavor but simple enough for a busy weeknight. Whether you’re feeling under the weather, need a quick and cozy meal, or just want a taste of childhood nostalgia, this soup is the answer. Trust me, one spoonful, and you’ll feel wrapped in a warm hug!
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Why You’ll Love This Recipe
Ultimate Comfort Food: This soup is like a warm, cozy blanket on a chilly day. It’s soothing, nourishing, and packed with love.
Quick & Easy: No need to spend hours simmering—this soup comes together in just 30 minutes!
Minimal Ingredients: Made with simple pantry staples, it’s an effortless way to create a delicious homemade meal.
Kid-Friendly: The tiny pastina pasta makes this soup extra fun and easy to eat, even for little ones.
Versatile: Perfect as a light meal on its own or paired with a salad and crusty bread for a heartier dinner.
Ingredients in Easy Chicken Pastina Soup
Chicken Breast: The protein-rich star of this dish. Shredded, it adds the perfect texture to the soup.
Pastina Pasta: These tiny pasta stars make the soup extra comforting and satisfying.
Chicken Broth: The base of the soup, giving it deep, savory flavor.
Carrots, Celery & Onion: The classic trio of aromatics that bring warmth and depth to every bite.
Garlic: Adds a touch of rich, savory goodness.
Olive Oil: For sautéing the vegetables and enhancing the soup’s flavor.
Salt & Black Pepper: Essential seasonings to bring everything together.
Fresh Parsley: A bright, fresh garnish that elevates the flavors.
Parmesan Cheese (Optional): A sprinkle of parmesan adds a delicious, salty richness.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the onions, carrots, and celery, and cook until softened, about 5 minutes. Stir in the garlic and cook for another 30 seconds.
Add the Broth and Chicken: Pour in the chicken broth and add the whole chicken breast. Bring to a simmer, cover, and let cook until the chicken is tender, about 15 minutes.
Cook the Pastina: Remove the cooked chicken from the pot and add the pastina. Let it cook until tender, about 5-7 minutes.
Shred the Chicken: While the pastina cooks, shred the chicken using two forks.
Combine and Season: Return the shredded chicken to the pot and season with salt and black pepper to taste. Stir well and let everything simmer for a few more minutes.
Serve and Enjoy: Ladle into bowls, garnish with fresh parsley and parmesan (if using), and enjoy the cozy goodness!
How to Serve Easy Chicken Pastina Soup
With Crusty Bread: A slice of warm, toasted bread is perfect for soaking up every last drop.
With a Side Salad: A light green salad with a lemony dressing balances the richness of the soup.
With Extra Cheese: A sprinkle of parmesan or pecorino adds a salty, umami kick.
Additional Tips
Make It Creamy: Stir in a splash of heavy cream for a richer, velvety texture.
Boost the Flavor: Add a squeeze of fresh lemon juice before serving for a bright, fresh finish.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
Freezer-Friendly: Freeze without the pastina, then add freshly cooked pasta when reheating to keep the texture perfect.
FAQ Section
Q1: Can I use rotisserie chicken instead of fresh chicken breast?
A1: Absolutely! Just skip the step of cooking the chicken in the broth and add shredded rotisserie chicken towards the end.
Q2: What can I use if I don’t have pastina?
A2: You can substitute orzo, acini de pepe, or even small elbow macaroni.
Q3: How do I prevent the pastina from absorbing too much broth?
A3: If you plan on storing leftovers, cook the pastina separately and add it to each bowl before serving.
Q4: Can I make this soup gluten-free?
A4: Yes! Just swap the pastina for gluten-free pasta or even cooked rice.
Q5: Can I add more vegetables?
A5: Of course! Spinach, kale, or peas would be great additions.
Q6: Can I use chicken thighs instead of chicken breast?
A6: Yes! Chicken thighs add extra richness and tenderness to the soup.
Q7: What’s the best way to reheat this soup?
A7: Warm it on the stovetop over low heat, adding extra broth if needed.
Q8: Can I make this soup ahead of time?
A8: Yes! Just store the soup without the pastina and add freshly cooked pasta when reheating.
Q9: Does this soup freeze well?
A9: It freezes beautifully—just leave out the pasta and add it fresh when serving.
Q10: How can I make this soup dairy-free?
A10: Simply skip the parmesan, and you’re good to go!
Final Thoughts
This Easy Chicken Pastina Soup is the ultimate feel-good meal simple, wholesome, and packed with love. Whether you’re making it for a quick weeknight dinner or a cozy weekend meal, it’s sure to be a family favorite. So grab your spoon, get cozy, and enjoy every comforting bite!
Print
Easy Chicken Pastina Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Easy Chicken Pastina Soup is the perfect cozy comfort food for chilly days! Made with tender chicken, delicate pastina pasta, and a rich, flavorful bone broth, this healthy and hearty soup is a family favorite. It’s quick to prepare and packed with nourishing ingredients, making it an ideal recipe for lunch or dinner.
Ingredients
- 3 medium carrots, sliced
- 3 stalks celery, sliced
- 2 cloves garlic, grated
- 64 oz chicken bone broth, divided
- 1 cup water
- 1/4 cup fresh parsley, chopped
- 1/2 lb pastina (acini di pepe or other short pasta)
- Salt and pepper, to taste
- 1 lb chicken (breast or thighs)
- 1 tbsp olive oil
Instructions
- Wash and slice the carrots and celery. Grate the garlic.
- In a large stock pot, add the chicken and cover with 32 oz of chicken bone broth and enough water to fully submerge the chicken (about 1-2 cups). Bring to a boil.
- Boil for 15-20 minutes until the chicken is fully cooked, then remove and shred. Drizzle the shredded chicken with olive oil and set aside.
- Add the pastina, garlic, and chopped vegetables to the pot. Cook for 10 minutes, gradually adding the remaining 32 oz of chicken bone broth as needed to maintain the soup’s consistency.
- Return the shredded chicken to the pot and simmer for another 2 minutes until heated through.
- Stir in the fresh parsley, season with salt and pepper to taste, and serve warm.
Notes
- Substitute pastina with orzo, ditalini, or another small pasta if desired.
- Use rotisserie chicken for a faster version.
- Add a squeeze of lemon juice for a fresh, zesty flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 217
- Sugar: 3g
- Sodium: 780mg
- Fat: 6g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg