Chicken Pastina Soup – The Ultimate Cozy Comfort
If you’re craving something warm and hearty that’s packed with flavor, this Chicken Pastina Soup will be your new go-to.
It’s the ultimate cozy dish with a fun twist—cute star-shaped pasta swimming in a rich, savory broth loaded with tender chicken and veggies.
With just 30 minutes to spare, this easy-to-make soup will have everyone at the table smiling.
Whether it’s a chilly night or you need something the whole family will love, this is your answer to pure comfort in a bowl!
For Chicken Pastina Soup
- Unsalted Butter – Adds richness to the soup base. You can substitute with olive oil.
- Onion – Provides a savory foundation and aromatic flavor.
- Celery – Adds a fresh, crisp texture and flavor.
- Carrots – Brings a touch of sweetness and color to the soup.
- Garlic – Infuses the soup with a rich, aromatic base.
- Fresh Sage – Adds an earthy, savory flavor.
- Fresh Thyme – Imparts a fragrant, herbal note to the soup.
- Kosher Salt – Enhances the overall flavor and helps balance the ingredients.
- Black Pepper – Adds a mild heat and depth of flavor.
- Cayenne Pepper (Optional) – Adds a bit of spice, but optional depending on your preference.
- Vegetable Stock – Forms the base of the soup. You can use chicken stock or water as alternatives.
- Bay Leaves – Infuse the soup with a subtle, aromatic flavor.
- Parmesan Rinds (Optional) – Adds extra flavor to the broth as they simmer.
- Poached Chicken Breasts – Provides tender, juicy chicken that’s shredded and mixed into the soup.
- Stelline Pastina – The star-shaped pasta that gives the soup its charming and fun look.
- Lemon Juice – Brightens up the flavors with a touch of acidity.
- Fresh Parsley (Optional) – Adds a fresh and herbaceous finish.
Chicken Pastina Soup
Ingredients
- 2 tbsp unsalted butter (or olive oil)
- 1 large onion, diced
- 4 celery stalks, diced
- 4 large carrots, diced
- 3 cloves garlic, minced
- 1 tbsp fresh sage
- 2 tsp fresh thyme
- ½ tsp kosher salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 6 cups vegetable stock (or chicken stock or water)
- 2 bay leaves
- 1 leftover parmesan rind (optional)
- 2 poached chicken breasts, shredded
- 1 cup stelline (star-shaped) pastina
- 2 tsp lemon juice
- 2 tbsp fresh parsley (optional)
Instructions
- Finely chop the onion, celery, and carrots, and mince the garlic.
- Heat the butter in a large stockpot over medium-high heat. Add the chopped veggies and sauté for about 5-7 minutes, or until tender and fragrant.
- Stir in the thyme, sage, salt, pepper, and cayenne (if using), and cook for another minute.
- Add the vegetable stock, bay leaves, and parmesan rind (if using), and bring the mixture to a boil. Stir frequently to prevent the parmesan rind from sticking to the pot.
- Add the shredded chicken and stelline pasta, then reduce the heat and let it simmer for 8-12 minutes, or until the pasta is cooked through.
- Stir in the lemon juice, taste, and adjust the seasoning if needed.
- Garnish with fresh parsley and serve immediately!
Notes
- The pastina will absorb the broth as it sits, so if you're storing leftovers, I recommend separating the broth from the soup to prevent the pasta from becoming soggy. Simply combine again before reheating.
- This soup freezes well! If freezing, wait to add the pastina until you're ready to eat. Portion out the soup and add cooked pasta to the portion you're consuming right away.
Nutrition
- Can I use pre-cooked chicken for this recipe?
Absolutely! Using leftover or rotisserie chicken is a great shortcut. Just shred it and toss it into the soup towards the end of cooking to heat through. It saves you time without compromising flavor!
- What if I don’t have stelline (star-shaped pasta)?
No worries! You can easily substitute with small pasta shapes like orzo, ditalini, or even mini shells. Just keep an eye on the cooking time for whichever pasta you choose, so it’s perfectly tender in the soup.
- Can I make this soup ahead of time?
Yes, this soup holds up really well! Just store the broth and pasta separately to keep the pastina from soaking up all the liquid. When you’re ready to enjoy, simply reheat the soup and add the pasta back in—easy peasy!
- How can I thicken the broth if it’s too thin?
If you prefer a thicker soup, simply simmer it a little longer to reduce the liquid. You can also add a small amount of cornstarch mixed with water for a quick thickening boost. Just be sure to stir frequently to avoid clumping!
- Can I freeze this soup?
Definitely! Freeze the soup base (broth, chicken, and vegetables) separately from the cooked pasta. When you’re ready to enjoy it, just reheat and add freshly cooked pastina to avoid mushy pasta!
