Notes
Ingrents (with measurements)
Base Ingredients
Add onion, carrot, and celery. Sauté 5–7 minutes until soft and fragrant. Stir in garlic, sage, thyme, salt, pepper, and a pinch of cayenne.
Cook for 1 more minute to bloom the herbs and spices. 2. Add the Broth Pour in vegetable or chicken stock.
Add bay leaves and a parmesan rind if using. Bring the pot to a gentle boil.
The parmesan rind melts slowly, infusing the soup with subtle savory richness. 3. Add Chicken & Pastina Stir in shredded chicken and stelline pastina.
Simmer 8–12 minutes or until the pasta is tender and fluffy. Stelline cooks quickly, so keep an eye on it to prevent mushiness. 4. Finish & Serve Turn off the heat.
Stir in lemon juice for brightness and balance. Taste and adjust seasoning.
Garnish with fresh parsley and serve warm. This bowl of pure comfort is ready in less time than it takes to scroll through takeout apps! Tips for the Best Chicken Pastina Soup Use a Parmesan Rind It adds an incredible depth of flavor without overpowering the broth. Don’t Overcook the Pastina It absorbs liquid fast remove the soup from heat once it’s tender. Use homemade or high-quality stock It makes the biggest difference in taste. Add lemon at the end
- 2 tbsp unsalted butter (or olive oil)
- 1 large onion, diced
- 4 ribs celery, diced
- 4 large carrots, diced
- 3 cloves garlic, minced
- 1 tbsp fresh sage, chopped
- 2 tsp fresh thyme
- ½ tsp kosher salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 6 cups vegetable or chicken stock
- 2 bay leaves
- 1 parmesan rind (optional, adds rich umami)
- 2 large poached chicken breasts, shredded
- 1 cup stelline pastina
- 2 tsp lemon juice
- 2 tbsp chopped parsley
Add onion, carrot, and celery. Sauté 5–7 minutes until soft and fragrant. Stir in garlic, sage, thyme, salt, pepper, and a pinch of cayenne.
Cook for 1 more minute to bloom the herbs and spices. 2. Add the Broth Pour in vegetable or chicken stock.
Add bay leaves and a parmesan rind if using. Bring the pot to a gentle boil.
The parmesan rind melts slowly, infusing the soup with subtle savory richness. 3. Add Chicken & Pastina Stir in shredded chicken and stelline pastina.
Simmer 8–12 minutes or until the pasta is tender and fluffy. Stelline cooks quickly, so keep an eye on it to prevent mushiness. 4. Finish & Serve Turn off the heat.
Stir in lemon juice for brightness and balance. Taste and adjust seasoning.
Garnish with fresh parsley and serve warm. This bowl of pure comfort is ready in less time than it takes to scroll through takeout apps! Tips for the Best Chicken Pastina Soup Use a Parmesan Rind It adds an incredible depth of flavor without overpowering the broth. Don’t Overcook the Pastina It absorbs liquid fast remove the soup from heat once it’s tender. Use homemade or high-quality stock It makes the biggest difference in taste. Add lemon at the end
- Keeps the flavors fresh and bright.
- This prevents soggy or bloated pastina.
- Add veggies: peas, spinach, kale, zucchini, mushrooms
- Make it creamy: stir in a splash of cream
- Add protein: use rotisserie chicken, leftover turkey, or shredded roasted chicken
- Make it Italian-style: add a pinch of Italian seasoning and grated Parmesan
- Give it a kick: add red pepper flakes or extra cayenne
- Up to 5 days but store broth and pasta separately for best texture.
- Freeze the broth + chicken + veggies without pastina.
Add freshly cooked pastina when reheating.
- Warm gently on the stovetop.
Add extra broth if needed pastina thickens quickly.