Chicken Pastina Soup is that warm hug in a bowl you didn’t know you needed—until now. Whether you’re fighting off a cold, chasing off the fall chill, or just trying to make something even your picky eater will approve of, this hearty Italian classic is here to save the day. With tender shredded chicken, tiny star-shaped pastina, and a savory broth that feels like Grandma’s kitchen, Chicken Pastina Soup delivers comfort and satisfaction in under an hour. It’s fast, family-friendly, and ridiculously good. Let’s dig in (with a spoon, obviously).
Table of Contents
What is Chicken Pastina Soup?
Chicken Pastina Soup is a beloved Italian-American comfort food made with tender chicken, tiny pasta (called pastina), and a simple medley of veggies simmered in a flavorful broth. Think of it as Italy’s answer to chicken noodle soup—but with more charm and way cuter pasta. Pastina literally means “little pasta” in Italian, and varieties like acini di pepe or stelline (little stars) make this soup especially kid-approved. It’s often served to children, the elderly, or anyone in need of something nourishing and easy to digest. But don’t let that fool you—it’s comforting for grown-ups too.
Reasons to Try Chicken Pastina Soup
Chicken Pastina Soup is more than just a cozy bowl of deliciousness—it’s a life-saver for busy weeknights and sniffly weekends. First, it’s ready in under an hour with minimal prep. That means you can have homemade soup without babysitting a pot all afternoon. Second, it’s budget-friendly and loaded with pantry staples you probably already have. Third, kids love it. If you’ve got a picky eater at the table, this could be your new secret weapon. Bonus: it freezes beautifully for future you to enjoy without lifting a finger.
Ingredients Needed to Make Chicken Pastina Soup
Making a soul-warming pot of Chicken Pastina Soup doesn’t take much, but each ingredient brings something essential to the flavor, texture, and comfort factor. If you’ve got a stocked pantry and a few basics in your fridge, you’re already halfway there. Let’s break down everything you need for this hearty Italian favorite:
- Olive Oil
Start with a couple tablespoons of good-quality olive oil. This forms the base of flavor and helps you get that perfect golden sear on the chicken. You don’t need anything fancy—just something smooth and reliable. - Boneless, Skinless Chicken Breasts (2 pounds)
These are the star of the show. Searing them first locks in flavor, and later they’re shredded into tender, protein-packed bites. You can absolutely use chicken thighs if that’s what you have, but breasts keep it light and lean. - Garlic Powder (¼ teaspoon)
Adds a subtle depth without overpowering. If you’re a garlic lover, feel free to toss in a fresh clove or two when sautéing the veggies—but garlic powder keeps things quick and no-fuss. - Black Pepper (¼ teaspoon total)
Split between seasoning the chicken and the broth, black pepper gives this soup just the right amount of warmth and bite. It’s one of those background players that ties everything together. - Salt (⅛ teaspoon to start)
This is a “season-as-you-go” situation. Start with a pinch when seasoning the chicken, then adjust at the end based on your broth. Some stocks are already salty, so it’s smart to hold back until you taste. - Yellow Onion (½ medium)
Chopped finely, this gives your Chicken Pastina Soup that sweet, savory base. You can use white or red onion too, but yellow gives the nicest mellow flavor after simmering. - Celery (3 stalks)
Dice it small for even cooking. It brings that classic chicken soup flavor we all know and crave. Plus, it adds a little crunch and green to balance the dish. - Carrots (2 large)
Peeled and chopped into small, bite-sized pieces. They sweeten the broth naturally and give a pop of color that makes the soup feel homey and nourishing. - Chicken Stock (6 cups)
Use a good-quality, low-sodium chicken stock so you can control the salt level. Homemade stock is always a win, but boxed stock works just fine. This forms the base of your broth, so choose one you’d be happy sipping on its own. - Water (3 cups)
Adding water stretches the stock without making the soup taste watered down. It’s a nice trick that keeps things budget-friendly without losing flavor. - Pastina (½ pound)
This is the magic of Chicken Pastina Soup—those tiny, adorable pasta bits that make every spoonful fun. You can use acini di pepe or stelline (little stars). Either will soak up the broth beautifully. If you love pastina-based recipes, you’ll also enjoy our classic Italian Pastina Soup for another take on this beloved tradition. - Grated Parmesan Cheese (⅓ cup, plus extra for topping)
Stirred in at the end, Parmesan adds a rich, salty depth that makes this soup feel more indulgent. A sprinkle on top of each bowl before serving is basically mandatory.
Each of these ingredients plays a role in bringing out the soul-soothing, nostalgic vibe of Chicken Pastina Soup. It’s not just about throwing things in a pot—it’s about layering flavor, texture, and warmth so that each bite delivers a little joy.
If you’re the type who loves making a big batch of cozy food and freezing some for later (because let’s be real—future you will thank you), all of these ingredients freeze well in separate containers. And remember, store the pastina separately from the broth to avoid mushy leftovers!
Instructions to Make Chicken Pastina Soup
Let’s walk through how to make this cozy, belly-warming Chicken Pastina Soup, step by step. Whether you’re a seasoned home cook or it’s your first time making soup from scratch, this recipe is super approachable—and the end result is worth every stir.
Here’s how to build the flavor from the bottom up:
Step 1: Sear the Chicken
Grab your favorite large soup pot or Dutch oven and add 2 tablespoons of olive oil over medium heat. Let the oil heat until it starts to shimmer—it should be hot but not smoking. While it’s warming up, pat your chicken breasts dry with paper towels (this helps them brown better).
Season the chicken lightly with a mix of ¼ teaspoon garlic powder, ⅛ teaspoon black pepper, and ⅛ teaspoon salt. Use tongs to place the chicken in the hot oil, and sear for about 5 minutes on the first side. You’re looking for a golden, flavorful crust.
Tip: If the chicken sticks when you try to flip it, let it cook a bit longer—it’ll release naturally when it’s ready.
Step 2: Simmer the Chicken in Broth
Once both sides of the chicken are browned, pour in 1 cup of chicken stock and cover the pot. Reduce heat to medium and simmer the chicken for 7 minutes. This will gently finish cooking the meat and start flavoring your broth early on.
After simmering, remove the chicken to a plate or bowl and set it aside to cool slightly. You’ll shred it soon, but first, it’s veggie time.
Step 3: Chop and Sauté the Vegetables
While the chicken cools, prep your vegetables. Dice ½ a yellow onion, 3 celery stalks, and 2 large carrots. Don’t stress about perfect cuts—just aim for even sizes so everything cooks at the same rate.
Add the veggies to the same pot with the leftover broth and oil from earlier. Sauté over medium-high heat for about 12–15 minutes, stirring occasionally. You want the carrots and celery to be soft but not mushy. If the pan starts looking dry or things begin to stick, splash in a little more chicken stock.
This step builds the base of the soup’s flavor, so take your time. It’s worth it.
Step 4: Shred the Chicken
Once the chicken is cool enough to handle, shred it using two forks. Or, if you have a stand mixer, use the paddle attachment on low speed—it shreds chicken in seconds and saves your hands. You’re looking for bite-sized pieces here.
Don’t worry if the chicken looks slightly undercooked—it’ll simmer again later and finish perfectly.
Step 5: Add the Remaining Broth and Water
Now pour in the remaining 5 cups of chicken stock and 3 cups of water. Stir everything together and season with the rest of the black pepper (⅛ tsp). Bring the mixture to a gentle boil over high heat.
At this point, your kitchen will start to smell like a cozy Italian trattoria. You’re welcome.
Step 6: Add the Pastina
Once boiling, stir in ½ pound of pastina (acini di pepe or stelline). Lower the heat slightly and let the pastina cook uncovered for 10 minutes, stirring occasionally. Keep an eye on it—pastina cooks quickly, and you don’t want it turning into mush.
If you’re looking for another way to use up a box of tiny pasta, check out this Italian Orzo Spinach Soup for a veggie-packed option.
Step 7: Bring It All Together
After the pasta is al dente, return the shredded chicken to the pot. Stir in ⅓ cup of grated Parmesan cheese, and let everything simmer together for another 2–3 minutes. This is when the soup really comes together—the cheese melts, the flavors blend, and the broth gets that rich, savory depth.
Taste and adjust salt if needed. Depending on your chicken stock, you may need a pinch more.
Step 8: Serve While Hot (Don’t Wait!)
Ladle the soup into warm bowls and top each serving with more grated Parmesan. Serve with crusty bread, a side salad, or just a spoon and a quiet moment to yourself.
Important: Chicken Pastina Soup is best served immediately. The pastina will continue to absorb liquid as it sits, so if you’re not serving it all at once, scoop out extra pastina with a slotted spoon and store it separately from the broth.
That’s it! A nourishing, flavorful Chicken Pastina Soup made from scratch in under an hour—and likely to be requested again and again. If you love simple soups that soothe from the inside out, don’t miss our cozy Tuscan Chickpea Soup for a plant-powered option that’s just as hearty.
Want to batch cook this beauty? Just be sure to check the storage and reheating tips below.
What to Serve with Chicken Pastina Soup
This soup is a whole vibe on its own, but if you’re looking to round out your meal, serve it with a warm crusty bread or a classic grilled cheese. A side salad with Italian dressing can add a fresh crunch. Want to keep things extra cozy? Pair it with this Mushroom Vegetable Rice Soup for a soup-and-soup situation that actually works. And if it’s a sick day or just a lazy one, buttery crackers and a fuzzy blanket are more than enough.
Key Tips for Making Chicken Pastina Soup
- Don’t overcook the pastina. It keeps soaking up broth as it sits, so stop when it’s just al dente.
- Shred smart. A stand mixer makes shredding chicken fast and painless.
- Keep the broth separate. For leftovers, always store the soup and pastina separately.
- Taste at the end. The saltiness of your chicken stock can vary, so don’t go heavy on the salt early.
- Add a squeeze of lemon. Totally optional—but it brightens the soup beautifully.
Storage and Reheating Tips for Chicken Pastina Soup
Here’s the trick: store the pastina and broth separately. This prevents the pasta from turning into mush. Both will keep in the fridge for up to 4 days. To reheat, ladle some broth over the pastina and microwave, covered loosely, until warm. No broth left? Use extra chicken stock or add a dab of butter and grated cheese to the pastina for a makeshift mac-and-cheese situation. This soup also freezes well—again, keep the components separate.
FAQs
Can I use rotisserie chicken?
Totally! Just skip the searing and shredding steps. Add it in with the Parmesan at the end.
What’s the best pastina to use?
Acini di pepe or stelline (tiny stars) are perfect. Any small pasta works in a pinch.
Is this soup freezer-friendly?
Yes—but freeze the broth and pastina separately for best texture.
Can I make it in advance?
Yep! Just don’t cook the pastina until you’re ready to serve.
What if I want it vegetarian?
Swap the chicken for white beans and use veggie stock. Still delicious!
Final Thoughts
Chicken Pastina Soup isn’t just a recipe—it’s a reset button in a bowl. Whether you’re feeling under the weather, under-caffeinated, or just overwhelmed, this soup shows up like the cozy friend who brings tissues and takeout. It’s warm, soothing, and kid-approved. Next time you need a little comfort (or a weeknight win), let Chicken Pastina Soup do the heavy lifting. Looking for more easy chicken ideas? You might love our Cheesy Mozzarella Chicken Bake or this classic Chicken Spaghetti Casserole.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
PrintChicken Pastina Soup: Quick & Comforting Italian Classic
Chicken Pastina Soup is ready in less than an hour and is the best Italian comfort food! Feel free to halve the recipe if you need a smaller batch.
- Prep Time: 2 minutes
- Cook Time: 50 minutes
- Total Time: 52 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 2 tablespoons olive oil
- 2 pounds chicken breasts (boneless & skinless)
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper (divided use)
- ⅛ teaspoon salt
- ½ medium yellow onion (or white, red)
- 3 medium celery stalks
- 2 large carrots
- 6 cups chicken stock (1 ½ quarts)
- 3 cups water
- ½ pound pastina (Acini di pepe or stelline)
- ⅓ cup grated Parmesan cheese (plus extra for serving)
Instructions
1. Add olive oil to a soup pot over medium heat and swirl to coat the bottom. Heat until sizzling.
2. Pat chicken breasts dry and add them to the pot with tongs. Mix garlic powder, pepper, and salt, and season the chicken. Sear for 5 minutes until golden brown.
3. Flip chicken using tongs. Pour in 1 cup of chicken stock, cover, and simmer over medium heat for 7 minutes.
4. Chop the onion, celery, and carrots into small pieces while the chicken simmers.
5. Remove chicken to a bowl to cool slightly. Add chopped vegetables to the pot and sauté until tender, about 15 minutes, adding stock if needed.
6. Shred the cooled chicken using a stand mixer with a paddle attachment or two forks.
7. Add remaining chicken stock and water to the pot. Stir in pepper, cover, and bring to a boil.
8. Add pastina and cook for 10 minutes or until al dente. Do not drain.
9. Stir in shredded chicken and Parmesan. Simmer for 2–3 minutes until heated through. Adjust salt if needed.
10. Serve immediately with extra Parmesan. Store leftover pastina separately from broth. Refrigerate or freeze each component individually.
Notes
Pastina is a tiny Italian pasta that expands when cooked. For a soupier texture, use ¼ pound instead of ½ pound.
Store leftover pastina separately from broth to prevent it from absorbing all the liquid.
To make ahead, cook the soup base and chicken, but wait to add the pastina until just before serving.
This recipe makes 8 standard servings (or 6 generous ones) and freezes well.
