Description

This Comforting Chicken Pastina Soup is a cozy and hearty meal perfect for a chilly night. Featuring tender shredded chicken, delicate pastina pasta, and a flavorful vegetable broth base with carrots and onions, it’s an easy-to-make soup that warms you from the inside out. Finished with fresh parsley and a squeeze of lemon, served alongside crusty bread, this soup balances comfort and bright flavors for a satisfying dinner.

Ingredients

Scale

Soup Ingredients

1 cup Pastina (or orzo or ditalini as a substitution)
2 cups Shredded Chicken (rotisserie or cooked fresh chicken breasts)
2 Carrots, chopped (substitute sweet potatoes or parsnips)
4 cups Vegetable Broth (chicken or mushroom broth optional)
2 tablespoons Olive Oil (or avocado oil or butter)
1/4 cup Fresh Parsley (optional: fresh dill or chives)
1 Onion (or shallots for milder flavor)
1 Lemon Wedge (for serving)

Serving

1 Loaf Crusty Bread (for serving)

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Instructions

Prepare Ingredients: Chop one onion and two carrots into small, even pieces to ensure even cooking. Shred the chicken into bite-sized pieces whether using fresh or rotisserie chicken. Set aside for smooth cooking flow.
Sauté Vegetables: In a large pot, heat two tablespoons of olive oil over medium heat until shimmering but not smoking. Add chopped onions and carrots, stirring occasionally for 5-7 minutes until onions are translucent and carrots soften slightly.
Add Broth and Simmer: Pour in four cups of vegetable broth and stir gently. Increase heat to bring to a gentle simmer over 2-3 minutes.
Cook Pastina: Add one cup of pastina to the simmering broth. Maintain a gentle boil and cook for 10-12 minutes until pastina is tender but still slightly firm.
Add Chicken: In the last few minutes of pasta cooking, stir in shredded chicken ensuring it is evenly distributed and heated through, about 2-3 minutes.
Season and Add Herbs: Taste and adjust salt and pepper as desired. Stir in fresh parsley for brightness just before serving.
Serve Soup: Ladle the hot soup into bowls. Garnish with extra parsley or a squeeze of lemon for added brightness. Serve alongside crusty bread for a complete meal.

Notes

Substitute pastina with orzo or ditalini pasta if unavailable.
Vegetable broth can be swapped with chicken or mushroom broth for deeper flavor.
Olive oil can be replaced by butter or avocado oil depending on preference.
Carrots can be substituted with sweet potatoes or parsnips to alter flavor profile.
Use fresh herbs like dill or chives in place of parsley for variation.
Adding a squeeze of lemon just before serving brightens the overall taste.
Pairing with crusty bread completes the meal and adds texture.