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Chicken Pastina Soup: Quick & Comforting Italian Classic

Chicken Pastina Soup in rustic Italian kitchen
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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.

Ingredients

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  • 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.

Find it online: https://cookingwithramsay.com/chicken-pastina-soup/