Chicken Pastina Soup – The Ultimate Cozy Bowl
Chicken pastina soup is the definition of comfort food!
With tender shredded chicken, fresh veggies, and tiny star-shaped pasta, this soup is warm, nostalgic, and extra delicious.
Whether you’re feeling under the weather or just need a quick, wholesome meal, this recipe has you covered.
It’s made with simple pantry staples, fresh herbs, and a touch of lemon for brightness—ready in just 30 minutes!
Your family will love every spoonful, and you’ll love how easy it is to make.
For Chicken Pastina Soup
- Chicken – Use poached and shredded chicken breasts for a light, lean option, or thighs for a richer flavor.
- Stelline Pastina – These tiny, star-shaped pasta make the soup extra comforting and fun, especially for kids.
- Onion, Carrots & Celery – The classic base for a flavorful broth, adding natural sweetness and depth.
- Garlic – Brings a rich, savory aroma that enhances the overall taste.
- Butter or Olive Oil – Helps sauté the vegetables and adds a silky texture.
- Fresh Sage & Thyme – These herbs bring a warm, earthy flavor that pairs beautifully with the chicken.
- Vegetable or Chicken Stock – A rich, savory broth that ties everything together.
- Parmesan Rind (Optional) – Adds an umami depth and a slightly creamy texture to the broth.
- Bay Leaves – Infuses the soup with a subtle herbal note.
- Lemon Juice – A splash of acidity brightens up the flavors.
- Fresh Parsley (Optional) – A final touch of freshness before serving.
- Salt, Black Pepper & Cayenne (Optional) – Season to taste, with cayenne adding a mild heat if desired.
Chicken Pastina Soup
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Ingredients:
- 2 tablespoons unsalted butter (or olive oil)
- 1 large onion, diced
- 4 ribs celery, diced
- 4 large carrots, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, chopped
- 2 teaspoons fresh thyme
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- ½ cup vegetable broth
- 6 cups vegetable stock (or chicken stock/water)
- 2 bay leaves
- 1 parmesan rind (optional)
- 2 large poached chicken breasts, shredded
- 1 cup stelline pastina (star pasta)
- 2 teaspoons lemon juice
- 2 tablespoons fresh parsley (optional)
Instructions:
- Prep the veggies: Finely chop the onion, celery, and carrots, and mince the garlic.
- Sauté: Melt the butter in a large stockpot over medium-high heat. Add the chopped veggies and cook for 5-7 minutes until tender and fragrant.
- Season: Stir in the sage, thyme, salt, pepper, and cayenne (if using). Cook for another minute.
- Deglaze: Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. Add the vegetable stock, bay leaves, and parmesan rind (if using). Bring to a boil.
- Simmer: Add the shredded chicken and pastina, then reduce heat and simmer for 8-12 minutes until the pasta is fully cooked.
- Finish: Stir in the lemon juice, adjust seasoning if needed, and top with fresh parsley.
- Serve: Enjoy warm with your favorite crusty bread!
Storage Tips:
- Refrigerate: Store broth and pasta separately to prevent soggy pastina. Combine before reheating. Keeps in the fridge for up to 5 days.
- Freeze: For best results, freeze the soup without the pasta. Add freshly cooked pastina when ready to serve.
Nutrition
Calories: 263 kcal | Carbohydrates: 31g | Protein: 20g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 1280mg | Potassium: 623mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8961 IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 1mg
1. Can I make this soup ahead of time?
Yes, you can! The soup base can be made ahead and stored in the fridge for up to 5 days. Just cook the pasta separately and add it when you’re ready to serve. This prevents the pasta from becoming soggy.
2. Can I use store-bought chicken for convenience?
Absolutely! Rotisserie chicken works perfectly for this recipe. Simply shred it and add it to the broth at the end. It’s an easy time-saver and adds a nice, rich flavor.
3. How do I store leftovers?
To store leftovers, keep the soup and pasta in separate containers. This keeps the pasta from absorbing all the broth. When you’re ready to eat, just combine the two and reheat!
4. Can I freeze the soup?
Yes, but I recommend freezing the broth and adding fresh pasta when you’re ready to serve. Pasta can become mushy once frozen, so it’s best to cook it fresh each time.
5. What if I can’t find stelline pasta?
No worries! You can swap in any small pasta you have on hand, such as orzo, ditalini, or even elbow macaroni. The soup will still be just as comforting.
