🍲 Chicken Pastina Soup
Ingredients (Serves 4–6)
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1 tbsp olive oil
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1 small onion, finely chopped
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2 carrots, diced
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2 celery stalks, diced
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2 cloves garlic, minced
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6 cups (1.5 L) chicken broth (homemade or store-bought)
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1–2 cups cooked chicken, shredded (rotisserie chicken works well)
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½–1 cup pastina (or other small pasta like orzo)
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Salt and black pepper, to taste
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Optional: ½ tsp dried thyme or Italian seasoning
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Fresh parsley or basil for garnish
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Optional: grated Parmesan cheese for serving
👩🍳 Instructions
1. Sauté the vegetables
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Heat olive oil in a large pot over medium heat.
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Add onion, carrot, and celery. Sauté 5–7 minutes until softened.
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Add garlic and cook 30 seconds until fragrant.
2. Add broth and chicken
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Pour in chicken broth and bring to a gentle boil.
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Add shredded chicken and season with salt, pepper, and optional herbs.
3. Cook the pastina
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Reduce heat to simmer.
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Gradually stir in pastina and cook according to package directions (usually 3–5 minutes), stirring occasionally to prevent sticking.
4. Finish and serve
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Taste and adjust seasoning.
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Ladle into bowls, garnish with parsley or basil, and sprinkle with Parmesan if desired.
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Serve immediately — the pasta will continue to absorb liquid, so it’s best fresh.
🌟 Tips
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Make ahead: Keep the soup and pasta separate, then combine when reheating to prevent mushy pasta.
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Extra veggies: Add peas, corn, or zucchini for more color and nutrition.
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Richer flavor: Stir in ¼ cup cream or a pat of butter at the end.
If you want, I can also give a quick 20-minute version using just pantry ingredients and rotisserie chicken for a faster weeknight soup. Do you want that version?
