Chicken Pastina Soup
Chicken Pastina Soup is a delightful and comforting dish that embodies the essence of home-cooked warmth. This classic soup combines tender pieces of chicken, nourishing vegetables, and tiny pastina pasta in a savory broth, creating a harmonious blend of flavors and textures.
Perfect for chilly days or when you’re in need of a comforting meal, this soup is both satisfying and easy to prepare. Its simplicity is balanced by its rich taste, making it a family favorite that can be enjoyed by both young and old alike.
Whether served as a hearty lunch or a light dinner, Chicken Pastina Soup is sure to bring a sense of coziness to your table.
Why You’ll Love This Recipe:
People are likely to love this Chicken Pastina Soup recipe for several compelling reasons:
Comfort and Nostalgia:
Chicken Pastina Soup is a classic comfort food that evokes feelings of warmth and nostalgia. Many people have fond memories of enjoying similar soups during childhood, making this recipe a comforting choice that brings back cherished memories.
Delicate and Delicious Flavors:
The combination of tender chicken, savory broth, and tiny pastina pasta creates a harmonious blend of flavors. The addition of sautéed onions, carrots, and celery enhances the soup with subtle sweetness and depth, while the Parmesan cheese adds a touch of richness.
Nutritious and Satisfying:
This soup is not only delicious but also provides a balanced nutritional profile. It includes lean protein from the chicken, vitamins and minerals from the vegetables, and carbohydrates from the pasta, making it a wholesome and satisfying meal.
Ease of Preparation:
The recipe is straightforward and easy to follow, making it accessible even for novice cooks. With simple ingredients and clear instructions, anyone can create a delicious homemade soup without much hassle.
Versatile and Adaptable:
Chicken Pastina Soup is versatile and can be adapted to suit different tastes and dietary needs. You can customize it by adding more vegetables, using whole wheat pasta for extra fiber, or adjusting the seasonings to your preference.
Key Ingredients:
Chicken Breasts:
Boneless and skinless chicken breasts provide lean protein and serve as the main source of meat in the soup. They contribute to the heartiness of the dish and absorb the flavors of the broth and seasonings, making each bite tender and flavorful.
Pastina:
Tiny pasta shapes like acini di pepe or stelline are used, adding texture and substance to the soup. Pastina cooks quickly and absorbs the flavors of the broth, making the soup more filling and comforting.
Chicken Stock:
Serving as the base of the soup, chicken stock infuses the dish with rich, savory flavors. It enhances the overall taste and provides the liquid in which the other ingredients cook and meld together.
Onions, Carrots, and Celery:
This classic trio of vegetables adds natural sweetness, flavor, and depth to the soup. They complement the chicken and pasta while contributing essential vitamins and nutrients, enhancing both the taste and nutritional value of the dish.
Parmesan Cheese:
Grated Parmesan cheese adds a savory, umami-rich quality to the soup, enriching the flavor profile. It’s often sprinkled on top just before serving, adding a delightful finishing touch that enhances the overall taste experience.
Chicken Pastina Soup
Ingredients:
2 tablespoons olive oil
2 pounds chicken breasts (boneless & skinless)
1/4 teaspoon garlic powder
1/4 teaspoon pepper (divided use)
1/8 teaspoon salt
1/2 medium yellow onion (or white, red)
3 medium celery stalks
2 large carrots
6 cups chicken stock (1 1/2 quarts)
3 cups water
1/2 pound pastina (Acini di pepe or stelline)
1/3 cup grated Parmesan cheese (plus extra for serving)
Instructions:
1. Heat Oil:
Begin by pouring 2 tablespoons of olive oil into a large soup pot.
Set the pot over medium heat and use a long spoon to swirl the oil, ensuring it thoroughly coats the bottom.
Allow the oil to heat until it sizzles.
2. Cook Chicken:
Once the oil is hot, use paper towels to pat the chicken breasts dry, then carefully place them in the pot using tongs.
In a small dish, mix together 1/4 teaspoon of garlic powder, 1/8 teaspoon of black pepper, and 1/8 teaspoon of salt.
Sprinkle this mixture over the chicken.
Let the chicken cook undisturbed for five minutes on one side until it achieves a golden brown color.
3. Simmer Chicken:
Using oven mitts, carefully flip the chicken breasts with tongs. If they stick, gently loosen them with the tongs.
Pour one cup of chicken stock into the pot and cover it.
Allow the chicken to simmer gently over medium heat for seven minutes.
4. Prepare Vegetables:
While the chicken simmers, peel and chop the onion.
Clean the celery and trim off the ends, then dice it into small pieces.
Peel and trim the carrots, cutting them into small, similarly sized pieces.
5. Cool and Shred Chicken:
After simmering, remove the chicken from the pot with tongs and set it aside in a large bowl to cool slightly.
Once cool enough to handle, shred the chicken using either a stand mixer with a paddle attachment or two forks.
6. Sauté Vegetables:
Add the chopped onions, carrots, and celery to the pot with the remaining oil over medium-high heat.
Stir occasionally and sauté until the carrots and celery are tender, about 15 minutes.
If needed, add a splash of stock to prevent sticking.
7. Build the Soup:
Once the vegetables are tender, pour in the remaining chicken stock and 3 cups of water.
Stir in the remaining 1/8 teaspoon of black pepper.
Cover the pot and increase the heat to bring the mixture to a boil.
8. Cook the Pastina:
When the soup reaches a boil, add the pastina. Reduce the heat slightly, stir, and cook for about 10 minutes or until the pasta is al dente.
9. Finish the Soup:
Stir in the shredded chicken and 1/3 cup of grated Parmesan cheese.
Lower the heat and let the soup simmer for a few minutes to warm the chicken through.
Taste and adjust seasoning, adding more salt if needed.
10. Serve:
Ladle the soup into bowls, ensuring each serving includes both broth and pastina.
Top with additional Parmesan cheese if desired.
Note that pastina absorbs broth quickly, so any leftovers should have the pasta and broth stored separately.
Storage Tips:
Store leftover pastina and broth separately in the refrigerator for up to four days. To reheat, combine some broth with pastina and microwave, covered loosely with wax paper. If you run out of broth, add more chicken stock or serve the pastina with butter and cheese.
Freeze leftovers by storing the pastina and broth separately for best results.
This Chicken Pastina Soup is a comforting and nourishing dish, perfect for enjoying any time you crave a warm and savory meal.
Notes:
Nutrition Information:
Frequently Asked Questions: