Chicken Pastina Soup
This chicken pastina soup recipe is a cozy, comforting, and delicious Italian soup with tender chicken, fresh vegetables, parmesan cheese, and small pasta. Easy to make, and a tasty soup the whole family will love.
Equipment
- Large Pot
- Soup Bowls
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
Instructions
- 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.
Notes
A Note on Using Chicken
For this soup I used white meat from a cooked rotisserie chicken for this recipe. You can use cooked white or dark meat like chicken thighs if desired. If using raw chicken, first brown the chicken in a teaspoon of olive oil until it is brown on all sides. Then add it into the soup during step 2, but cook the soup for 40 minutes, not 15, so the chicken cooks completely through.Nutrition
Calories: 358kcalCarbohydrates: 41gProtein: 38gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 76mgSodium: 918mgPotassium: 753mgFiber: 2gSugar: 10gVitamin A: 5697IUVitamin C: 11mgCalcium: 240mgIron: 3mg
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