Description
Warm up on cold days with this comforting Cozy Chicken Pastina Soup. Packed with tender chicken, tiny pasta, and flavorful veggies, this easy-to-make soup is a delicious way to beat the chill.
Ingredients
Scale
For the soup:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 8 cups low-sodium chicken broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup pastina pasta (or any tiny pasta like acini di pepe or stelline)
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1/4 cup chopped fresh parsley
- juice of half a lemon (optional)
- grated Parmesan cheese for serving
Instructions
- Heat the olive oil: In a large pot over medium heat, add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Add aromatics: Stir in the garlic and cook for 30 seconds until fragrant.
- Add broth and seasonings: Pour in the chicken broth, add bay leaf, thyme, salt, and pepper. Bring to a boil, then simmer for 10 minutes.
- Cook the pasta: Add pastina and cook for 5 to 6 minutes, stirring occasionally.
- Finish the soup: Stir in shredded chicken, simmer for 2 to 3 minutes. Remove bay leaf, add parsley and lemon juice if using.
- Serve: Ladle into bowls, top with Parmesan and enjoy!
Notes
- You can add a beaten egg at the end of cooking for silky egg ribbons.
- Store leftovers separately from the pasta to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg
