Chicken Pastina Soup Recipe

Introduction

This Chicken Pastina Soup is a comforting, nourishing dish perfect for chilly days or when you need a gentle meal. With tender chicken, finely chopped vegetables, and tiny star-shaped pasta, it’s both flavorful and kid-friendly. Easy to make and full of wholesome ingredients, it’s sure to become a family favorite.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 stalks celery, finely chopped (about 3/4 cup diced)
• 1 large carrot, peeled and finely chopped (about 1 cup diced)
• 2 garlic cloves, minced
• 6-8 cups reduced-sodium chicken broth (homemade or store-bought)
• 1 1/2 cups finely diced chicken
• 1 cup pastina (tiny star-shaped pasta)
• 1/2 cup freshly grated parmesan cheese
• 1-2 tablespoons lemon juice (optional)
• Salt and pepper to taste

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat.
2. Step 2: Add the onion, celery, carrot, and garlic. Cook until softened, about 5 to 8 minutes.
3. Step 3: Pour in the chicken broth and bring to a boil, then reduce heat to a gentle simmer.
4. Step 4: Stir in the diced chicken, cover with a lid, and simmer for 20 minutes.
5. Step 5: Just before serving, add the pastina and cook until al dente, about 6 to 8 minutes. If preparing ahead, do not add the pastina until ready to serve.
6. Step 6: Stir in the parmesan cheese and lemon juice if using. Season with salt and pepper to taste.

Tips & Variations

• Add the pastina only when ready to serve to prevent the soup from thickening too much.
• Finely chop the vegetables for a smoother texture and better presentation, especially for kids.
• Use leftover cooked chicken or rotisserie chicken to save time without sacrificing flavor.
• For babies, choose a no salt added broth to keep sodium low, then adjust seasoning for others at the table.
• If the soup thickens after sitting, thin it out with a little extra broth before reheating.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or microwave until hot, adding extra broth if needed to loosen the texture. Add the pastina fresh when reheating, if it wasn’t cooked in the soup originally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of pastina?

Yes, small pasta shapes like orzo or ditalini can work well, but pastina is ideal for its tiny size and tender texture.

Is it necessary to add lemon juice?

No, lemon juice is optional but it adds a bright, fresh note that complements the flavors. You can leave it out if you prefer a milder taste.

Chicken Pastina Soup Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 107 reviews

This comforting Chicken Pastina Soup combines tender diced chicken, finely chopped vegetables, and delicate pastina pasta simmered in a flavorful reduced-sodium chicken broth, finished with parmesan cheese and a hint of lemon juice for brightness. Perfect for a cozy meal, it is kid-friendly and easy to prepare, making it a wholesome option for the whole family.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 33 minutes
• Total Time: 48 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 stalks celery, finely chopped (about 3/4 cup diced)
• 1 large carrot, peeled and finely chopped (about 1 cup diced)
• 2 garlic cloves, minced
• 6–8 cups reduced-sodium chicken broth (homemade or store-bought)

Protein and Pasta

• 1 1/2 cups finely diced chicken (leftover chicken breasts or rotisserie chicken recommended)
• 1 cup pastina pasta (tiny star-shaped pasta)

Finishing Ingredients

• 1/2 cup freshly grated parmesan cheese
• 1–2 tablespoons lemon juice (optional)
• Salt and pepper, to taste

Instructions

1. Heat the oil and sauté vegetables. In a large pot over medium heat, warm 1 tablespoon olive oil. Add the finely chopped onion, celery, carrot, and minced garlic. Cook, stirring occasionally, until all the vegetables are softened and fragrant, about 5 to 8 minutes.
2. Add broth and bring to simmer. Pour in 6 to 8 cups of reduced-sodium chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer.
3. Add diced chicken and simmer. Stir in the finely diced chicken into the simmering soup. Cover the pot with a lid and allow the soup to cook gently for 20 minutes to meld flavors and cook the chicken through.
4. Cook pastina just before serving. When ready to serve, add 1 cup of pastina pasta to the soup and cook until tender but still slightly firm to the bite (al dente), about 6 to 8 minutes. If making the soup in advance, do not add the pastina until serving time to avoid overcooking and thickening.
5. Finish with cheese, lemon, and seasoning. Stir in 1/2 cup freshly grated parmesan cheese and 1 to 2 tablespoons lemon juice, if using. Adjust the seasoning with salt and pepper to taste. Serve immediately for best texture and flavor.

Notes

• This soup thickens as it sits. For the best results, add the pastina just before serving. If the soup is prepared ahead, add extra broth to thin it out if needed.
• Chop the vegetables finely for better taste and a kid-friendly texture that complements the small pastina pasta.
• Use leftover chopped chicken breasts or rotisserie chicken to simplify preparation.
• When serving to babies, choose a no salt added broth to limit sodium, and adjust salt later for other family members.

Keywords: Chicken Soup, Pastina, Comfort Food, Easy Soup, Kid-Friendly Soup, Chicken Pasta Soup