Chicken Pastina Soup

I love making this Chicken Pastina Soup whenever I need something soothing, quick, and delicious. It’s warm, comforting, and perfect for when I want a light yet satisfying bowl of homemade soup. The tiny star-shaped pasta (pastina) gives it a nostalgic feel that always reminds me of cozy childhood meals.

Why You’ll Love This Recipe

I love this recipe because it’s simple and full of gentle, balanced flavors. The broth is rich but not heavy, the vegetables add sweetness, and the little bits of chicken and pastina make it filling without being too much. It comes together quickly, making it perfect for a weeknight or when I’m not feeling my best. I also love that it’s easy to customize — I can make it lemony, cheesy, or classic depending on my mood.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
▢ 1 tablespoon olive oil
▢ 1 small onion, finely chopped
▢ 2 stalks celery, finely chopped (about ¾ 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)
▢ 1½ cups finely diced chicken
▢ 1 cup uncooked star pastina pasta
▢ ½ cup freshly grated Parmesan cheese
▢ 1–2 tablespoons lemon juice (optional)
▢ Salt and pepper to taste

Directions

1. In a large pot, heat the olive oil over medium heat.
2. Add the finely chopped onion, celery, and carrot. Sauté for 4–5 minutes until the vegetables soften and the onion becomes translucent.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Pour in the chicken broth and bring it to a gentle boil.
5. Add the finely diced chicken. Reduce heat and let it simmer for about 10–12 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Stir in the uncooked pastina and continue to cook until the pasta is tender — usually about 5–7 minutes (check your pasta’s package directions).
7. Once cooked, remove the pot from heat and stir in the freshly grated Parmesan cheese until melted and combined.
8. Taste and adjust seasoning with salt and pepper. If I want a touch of brightness, I add lemon juice to finish.
9. Serve hot, with extra Parmesan sprinkled on top if desired.

Servings and Timing

This recipe yields about 4–6 servings, depending on portion size.
Prep time: about 10 minutes.
Cook time: around 20 minutes.
Total time: roughly 30 minutes.

Variations

• If I want it creamier, I sometimes stir in a splash of cream or milk after adding the Parmesan.
• For extra greens, I might add a handful of fresh spinach or kale at the end and let it wilt into the soup.
• I can swap pastina for orzo or acini di pepe if I don’t have star pasta on hand.
• To make it heartier, I sometimes use shredded rotisserie chicken instead of diced chicken.
• If I want it vegetarian, I skip the chicken and use vegetable broth — it’s still delicious with the cheese and veggies.
• Adding a sprinkle of crushed red pepper flakes gives it a gentle warmth without overpowering the delicate flavors.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3–4 days. When reheating, I warm it gently on the stove over low heat. The pastina tends to absorb liquid as it sits, so I often add a bit more chicken broth or water to loosen it up before serving.
If I plan to store it for later, I sometimes cook the pasta separately and combine it with the soup only when serving — this keeps the texture perfect.

FAQs

What kind of chicken works best?

I usually use diced cooked chicken breast or thigh meat. Leftover roasted or rotisserie chicken also works beautifully.

Can I use pre-cooked chicken?

Yes — I just stir it in toward the end so it warms through without overcooking.

Can I make this ahead of time?

Yes — it reheats well, though the pasta absorbs broth. I just add a bit more liquid before serving.

What type of pasta can replace pastina?

Orzo, acini di pepe, or small ditalini are all great substitutes if I can’t find star pastina.

Can I freeze Chicken Pastina Soup?

Yes, but I prefer freezing it without the pasta since the pasta can get too soft when thawed. I freeze the broth, veggies, and chicken, then add fresh pasta when reheating.

How can I make it extra flavorful?

Using homemade broth, a Parmesan rind simmered in the soup, or a little extra lemon juice all boost the flavor.

How do I keep the pasta from getting mushy?

I slightly undercook it when first making the soup or cook the pasta separately and add it just before serving.

What can I serve with this soup?

Crusty bread, garlic toast, or a light salad make perfect sides for a cozy meal.

Is it okay to skip the lemon juice?

Yes — the lemon juice just adds brightness. If I prefer a richer, more savory flavor, I leave it out.

Can I add more vegetables?

Absolutely! I sometimes toss in peas, corn, or chopped zucchini to add color and nutrition.

Conclusion

I feel this Chicken Pastina Soup is a simple yet soul-warming meal that brings comfort to any day. It’s light, flavorful, and perfect for family dinners, quick lunches, or when I need something soothing. Whether I serve it with a sprinkle of Parmesan or a squeeze of lemon, it always feels like a hug in a bowl.

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