Chicken Pastina Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion sliced
- 3 carrots chopped
- 3 stalks celery chopped
- 10 cups chicken stock
- 1 cup pastina pasta also called acini di pepe
- 3 cups cooked chicken chopped, I used rotisserie chicken
- 1 cup parmesan cheese grated, plus extra for serving
- 1/2 cup fresh parsley chopped
- Sea salt & black pepper to taste
Method
- In a large soup pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
- Add in the chicken stock, and bring to a boil. Stir in the pastina, and add the cooked chicken (see note below for using raw chicken). Reduce the soup to a simmer and cook for 15 minutes.
- Stir in the parmesan cheese and fresh parsley. Taste, adding salt or pepper if desired.
- Serve hot into soup bowls and top with extra parmesan cheese if desired. Store leftover soup in an airtight container for up to 3-4 days.
Nutrition
Calories358kcalCarbohydrates41gProtein38gFat17gSaturated Fat6gPolyunsaturated Fat3gMonounsaturated Fat9gCholesterol76mgSodium918mgPotassium753mgFiber2gSugar10gVitamin A5697IUVitamin C11mgCalcium240mgIron3mg