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!