Italian Chicken Pastina Soup

Ingredients:

2 tablespoons extra virgin olive oil

1 tablespoon butter

1 medium sweet onion, finely diced

4 medium carrots, peeled and sliced into 1/4 inch rounds

4 stalks celery, finely diced

4 medium cloves garlic, minced (2 tsp of jarred minced garlic works)

10 cups liquid (use a blend of 1/3 chicken stock, 1/3 chicken broth, and 1/3 water)

3/4 teaspoon kosher salt (or more, to taste)

2/3 to 1 cup uncooked pastina (tiny pasta; increase amount for a heartier soup)

2½-3 cups shredded rotisserie or leftover chicken (or baked chicken breast, shredded)

Grated Parmesan for serving

Fresh parsley and thyme for seasoning (optional)

Instructions:

Sauté the Vegetables: In a large soup pot or Dutch oven, heat the olive oil and butter over medium heat. Once hot, add the diced onion, celery, and carrots. Stir occasionally and cook for about 4-5 minutes until the onions turn translucent. Add the garlic and cook for another 2 minutes, stirring frequently.

Add Liquids and Simmer: Pour in the chicken stock, broth, water, and salt. Stir the mixture and bring it to a boil. Once boiling, reduce the heat to a gentle simmer and cook uncovered for 25-30 minutes, or until the vegetables are tender.

Cook the Pasta: Add the uncooked pastina to the soup. Increase the heat and bring the soup back to a boil, then reduce it to a steady simmer. Cook the pasta according to the package instructions (typically around 9 minutes for Acini de pepe).

Add Chicken: Once the pasta is cooked, stir in the shredded chicken. Cover the pot and let the soup rest for about 20 minutes to allow the flavors to meld together.

Taste and Adjust: Taste the soup and adjust the seasoning, adding more salt if needed.

Serve: Ladle the soup into bowls and garnish with grated Parmesan, fresh parsley, or thyme. Finish with freshly ground black pepper and serve with crusty bread or rolls on the side. Enjoy!

Notes:

Chicken Options: This recipe works well with rotisserie chicken for convenience, but you can use leftover roasted or baked chicken. Cooking bone-in chicken breasts adds extra flavor and tenderness.

Pastina Variety: Pastina is a tiny pasta, typically used in soups. If you prefer a heartier texture, double the amount of pastina, or substitute with similar small pasta like Acini de Pepe, orzo, or ditalini.

Customizable Vegetables: You can adjust the vegetables based on your preference. Try adding zucchini, spinach, or even diced potatoes for more variation in texture.

Make it Creamy: For a creamier version, add a splash of heavy cream or milk towards the end of cooking, or blend a portion of the soup to thicken it.

Broth Balance: For a deeper flavor, opt for homemade chicken stock if available. A combination of stock and broth balances richness and lightness in the soup.

Season to Taste: Adjust salt and pepper levels to your liking. You can also enhance the flavor with additional herbs like bay leaves, rosemary, or basil.

Leftovers: This soup stores well in the refrigerator for up to 3-4 days. The pasta may absorb some of the liquid, so add a little more broth when reheating.

Freezing: If you plan to freeze the soup, it’s best to cook and freeze it without the pasta. When reheating, cook fresh pastina separately and add it to the soup.

Serving Suggestion: Serve with warm, crusty bread or soft dinner rolls like Parker House rolls. The soup also pairs well with a light salad on the side.

Dietary Adjustments: For a gluten-free version, replace the pastina with a gluten-free pasta option, or simply leave out the pasta and enjoy it as a chicken and vegetable soup.

Nutrition Information:

YIELDS: 10 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use other types of pasta besides pastina?

Yes, you can substitute pastina with other small pasta types like acini de pepe, orzo, or ditalini.

Just adjust the cooking time according to the pasta type.

Can I make this soup ahead of time?

Yes, you can make it ahead. Just be mindful that the pasta may absorb the liquid over time, so you might need to add more broth when reheating.

How can I make this soup gluten-free?

You can use a gluten-free pasta or small rice-shaped pasta.

Be sure the chicken broth or stock is also gluten-free.

Can I freeze this soup?

Yes, you can freeze it, but it’s best to freeze the soup without the pasta.

Add fresh pasta when reheating for the best texture.

Can I use a different type of meat?

Yes, shredded turkey, leftover roast chicken, or even cooked ground chicken or turkey can work well as substitutes for rotisserie chicken.

Can I make this soup vegetarian?

Yes, simply omit the chicken and use vegetable stock instead of chicken broth.

You could also add beans or tofu for extra protein.

What can I serve with this soup?

This soup pairs wonderfully with crusty bread, garlic bread, or a side salad.

Parker house rolls are also a great choice.

How can I thicken the soup if I want a heartier dish?

You can add more pasta or use a thickening agent like a cornstarch slurry or a roux to make the soup thicker.

How long will the soup last in the refrigerator?

This soup will last 3-4 days in the refrigerator in an airtight container.

Reheat gently on the stove or in the microwave.

Can I add other vegetables to the soup?

Yes, feel free to add vegetables like spinach, kale, zucchini, or peas to make it heartier or increase the nutritional content.

Add softer vegetables towards the end of cooking so they don’t overcook.