Chicken Pastina Soup
Chicken Pastina Soup is a simple Italian soup that is comforting. Super easy that uses rotisserie chicken, vegetables and small pasta that packs big flavor.
There are few dishes that feel as comforting, nourishing, and timeless as Chicken Pastina Soup. Often referred to as “Italian penicillin,” this simple soup has been passed down through generations as a go-to remedy. Great for chilly days, under-the-weather moments, or anytime you crave a warm hug in a bowl. Made with tiny pasta, tender chicken, and a rich broth. Chicken pastina soup proves that the simplest ingredients often create the most satisfying meals.
Pastina is one of the smallest pasta shapes available, traditionally used in Italian cooking. When cooked in a rich broth, the pastina thickens the soup slightly, creating a creamy texture. This makes it both hearty and light—perfect for lunch, dinner, or even breakfast when comfort is the priority.
What makes this soup truly special is its versatility. Keep it basic with just broth, pastina, and chicken, or elevate it with vegetables, and a sprinkle of cheese. Some add a beaten egg for richness, while others finish it with fresh parsley or a drizzle of olive oil. No matter how you prepare it, the result is deeply comforting and familiar.
Chicken pastina soup is proof that comfort food doesn’t need to be complicated. This humble soup delivers warmth, nostalgia, and nourishment in every spoonful—exactly what comfort food should do.
Chicken Pastina Soup
Ingredients
- 2 Tsp Olive oil
- 1 Onion-chopped
- 3 Stalks Celery-chopped
- 2 Carrots-chopped
- 1/2 Tsp Salt
- 1 Bay leaf
- 9 Cups Chicken broth
- 1 1/2 Cups Pastina or acini de pepe
- 2 Cups Rotisserie chicken or 1 large chicken breast-shredded
- 1 1/2 Cups Frozen peas
Garnish
- Parmesan cheese-shredded
- Parsley-chopped
- Salt and pepper to taste
Instructions
- Bring a salted pot of water to boil. Add in pasta and reduce to simmer, cook for 5 minutes. Drain and set aside.
- Heat oil in a Dutch oven and add the onions and cook for 3 minutes over medium heat.. Add carrots and cook for 2 minutes, then add celery and cook for 4 minutes until vegetables have softened.
- Season with salt and pepper then add in bay leaf and chicken broth. Bring to a boil then lower the heat to a simmer for 5 minutes.
- Add chicken and simmer for 5 minutes. Add in pasta and cook for another 3 minutes until cooked. Tasting to make sure the pasta is cooked.
- Discard the bay leaf. Taste the soup for seasoning and adjust if needed. Serve with garnishes. Enjoy!