Ah, Chicken Pastina Soup! This delightful dish holds a special place in my heart and, honestly, my kitchen. I can still remember the first time I had it at my grandmother’s house on a chilly autumn evening. The aroma wafting through the house was simply irresistible. She would make a big pot, and we would gather around the table, bowls in hand, ready to dig into a warmth that felt like a hug. What makes this soup truly unique is the addition of tiny pastina, which gives it a comforting, cozy vibe—a perfect companion for those who seek a little solace in a bowl.
It’s one of those recipes that just brings everyone together. Plus, it’s simple enough to whip up during a busy week but fancy enough to impress on a cozy Sunday family dinner. The best part? It’s incredibly versatile! If you have leftovers, you can toss in whatever veggies you have hanging around, and change up the protein if you want. Alright, let’s dive into the recipe!
What’s in Chicken Pastina Soup?
Olive Oil: This is the base for sautéing our veggies, bringing a smooth richness to the entire dish. I usually grab extra virgin for the best flavor.
Onion: A classic aromatic, diced onion lends sweetness and depth to the soup. Use a medium onion for a well-balanced flavor.
Garlic: Because garlic makes everything better! Minced finely, it’ll infuse the soup with a warm, comforting aroma.
Carrots: These lovely orange roots add a gentle sweetness and vibrant color to the bowl, reminding me of sunny days!
Celery: Crunchy and refreshing, celery brings a fulfilling texture—don’t skip it!
Chicken Broth: The heart of our soup! Homemade is always lovely, but I often opt for low-sodium store-bought broth for convenience.
Cooked Shredded Chicken: I love using rotisserie chicken for its convenience and flavor—plus, it’s a fantastic way to use leftovers!
Pastina: These tiny pasta shapes are perfect for absorbing the flavors of the broth. They make every bite delightful.
Dried Thyme and Parsley: These herbs lend an aromatic essence that elevates our soup from ordinary to extraordinary. I sometimes toss in a pinch more for good measure!
Salt and Pepper: Essential for seasoning to taste—don’t forget to finish it off with these little guys!
Fresh Parsley: Chopped fresh parsley adds a pop of color and freshness as a garnish.
Lemon Wedges: The optional zestiness of fresh lemon at serving time enhances the flavor wonderfully!
Is Chicken Pastina Soup Good for You?
Oh, absolutely! This Chicken Pastina Soup is not only comforting but also packed with nutrients.
Chicken: A great source of lean protein. The shredded chicken boosts satiety and helps in muscle building—perfect for winter recovery!
Vegetables: Onions, carrots, and celery contribute a plethora of vitamins, minerals, and fiber, helping support overall health.
Pastina: While it’s a carbohydrate, opting for whole grain or legume-based pastina can add extra fiber and nutrients to your meal.
While this soup is generally healthy, just keep an eye on added salt if you’re watching your sodium intake. On the flip side, if you’re looking for a little more richness, stirring in a drizzle of olive oil just before serving can elevate the flavor and texture.
What You’ll Need
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 garlic cloves, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 8 cups chicken broth
– 1 cup cooked shredded chicken (rotisserie chicken works well)
– 1 cup pastina (small pasta)
– 1 teaspoon dried thyme
– 1 teaspoon dried parsley
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– Lemon wedges (for serving, optional)
*Serves: 6 hearty bowls*
How to Make Chicken Pastina Soup?
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
2. Next, toss in the minced garlic, diced carrots, and diced celery. Cook for an additional 5-7 minutes, stirring occasionally, until those veggies start softening up nicely.
3. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer.
4. Add the shredded chicken, pastina, dried thyme, and dried parsley to the pot. Stir everything together and let the soup simmer for about 10 minutes, or until the pastina is perfectly cooked al dente.
5. Give a taste and season with salt and pepper to your liking. Once it’s just right, remove the pot from heat.
6. Serve hot, garnished with fresh chopped parsley and a lemon wedge on the side if you want that extra zing. Enjoy every comforting spoonful!
Delicious Tips for Your Soup
– If you find yourself with leftover veggies, feel free to add in zucchini, spinach, or peas.
– For a creamier texture, stir in a splash of cream or a bit of cheese just before serving.
– This soup freezes beautifully, so make a big batch and stash some for a rainy day!
– Serve it with crusty bread for dipping or a fresh garden salad on the side—talk about a perfect pairing!
I can’t wait for you to try making this Chicken Pastina Soup! It’s not just a recipe; it’s a little slice of nostalgia and warmth. I promise it’ll become a cherished favorite in your home too. If you do try it out, please let me know how it turns out—I’d love to hear your stories! Happy cooking!
