Chicken Pastina Soup: 2 Quick Steps for Delicious Comfort

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Introduction

There’s no denying it Chicken Pastina Soup is Italian comfort food at its finest. It’s simple, soul-warming, and packed with flavors that taste like home. You can whip it up in under an hour, which makes it perfect for busy weeknights or those lazy Sundays when you want something hearty without spending all day in the kitchen.

Let’s talk pastina. This isn’t just any pasta. It’s the tiniest pasta shapes—like acini di pepe or stelline—and they’re the stars of this dish. I grew up eating versions of this soup that simmered forever, like my Nonna’s chicken meatball soup. Delicious? Absolutely. Quick? Not a chance. So I created this pastina with chicken recipe that hits those same notes with half the time and none of the drama.

Recipe Ingredients

Here’s everything you need to build deep flavor in this chicken pastina soup recipe, with a few chef tips thrown in.

Protein and Flavor Base

2 boneless, skinless chicken breasts
Lean, quick-cooking, and easy to shred. If you prefer more flavor, thighs are an option—but breasts keep the soup light and clean.
1 tablespoon olive oil
For searing the chicken and sautéing the vegetables. Choose a good-quality extra virgin olive oil for a subtle but noticeable flavor boost.
½ teaspoon garlic powder
Adds a layer of savory warmth that infuses directly into the chicken.
½ teaspoon kosher salt
Essential for seasoning the chicken properly from the start. Always taste your broth before adding more later.
½ teaspoon black pepper
A touch of heat and aroma. Use freshly ground if possible.

Ingredients for chicken pastina soup including chicken breasts, pastina, carrots, celery, garlic, and olive oil — Everything you need to make the ultimate chicken pastina soup fresh, simple, and full of flavor

Vegetables (The Sofrito)

1 medium yellow onion, diced
Sweet and mild, this forms the aromatic base. Dice it evenly so it softens uniformly.
2 medium carrots, peeled and chopped
Adds natural sweetness and color. Chop to a medium dice—too thin and they’ll disintegrate.
2 celery stalks, chopped
Earthy and slightly peppery. Completes the classic Italian soffritto trio with onion and carrot.

Broth and Pasta

4 cups low-sodium chicken stock
Go low-sodium so you can control the salt level. Homemade is best, but store-bought works in a pinch.
2 cups water
Helps stretch the broth without over-concentrating the salt or richness.
¾ cup pastina
Use acini di pepe (peppercorn-sized balls) or stelline (little stars). These tiny pasta shapes cook quickly and create that signature texture. Be careful not to overcook—they soak up broth fast.

Optional (But Not Really)

Freshly grated Parmesan cheese
This is your finishing move. A little grated over each bowl adds depth, umami, and that unmistakable Italian soul. Skip it, and you’ll notice.

How to Make Shredded Chicken

This step lays the foundation for flavor in your pastina chicken soup—don’t wing it.

Step 1: Season and Sear for Flavor

Pat the chicken breasts dry with paper towels. This is key—moisture kills browning.
Season both sides evenly with garlic powder, salt, and pepper.
Heat olive oil in a pot over medium-high heat.
Sear the chicken for 3–4 minutes per side. Don’t fuss with it—leave it alone to build that golden brown crust. That’s where the real flavor lives.

Chef’s note: That crust ends up flavoring your broth. Think of it like a free flavor bomb.

Step 2: Poach Until Juicy

Once both sides are browned, pour in your chicken stock and water.
Bring the liquid up to a gentle simmer—no rapid boiling here. Cover the pot.
Let it simmer for 15–18 minutes until the chicken is cooked through and tender (internal temp: 165°F).

Why this works: Simmering keeps the chicken tender. Boiling? That’ll turn it stringy and dry.

Step 3: Shred Like a Pro

Remove the chicken and let it cool slightly—hot chicken shreds like lava, not fun.
Use two forks to pull it apart into bite-sized pieces.
Or skip the arm workout: place warm chicken in a stand mixer with the paddle attachment, and mix on low for 15–30 seconds.

Pro tip: The stand mixer makes perfectly fluffy shreds. Bonus—it saves your wrists.

Seared chicken breasts in a skillet with shredded chicken in background — Golden-seared chicken adds deep flavor to the broth—then gets perfectly shredded for that cozy bite.

How to Make Chicken Pastina Soup

Now we build the actual soup—simple, efficient, one pot. Let’s go.

Step 1: Sauté the Aromatics

In the same pot (with all those tasty brown bits still in there), heat a bit more olive oil if needed.
Add your chopped onion, carrots, and celery.
Sauté over medium heat for about 6–8 minutes until softened and fragrant.

This step matters: Those veggies aren’t just for color—they build a layered base that makes the soup taste like it’s been cooking all day.

Step 2: Combine and Simmer

Return the shredded chicken to the pot.
Add the reserved poaching liquid (aka your homemade broth).
Bring everything to a boil, then lower to a gentle simmer.

Watch your timing: You want a steady simmer—not a rolling boil—to keep the broth clear and the chicken tender.

Step 3: Add Pastina and Finish

Stir in the pastina and cook for 5–6 minutes, or until al dente. Check the package instructions.
Taste the soup. Only add salt if needed—stock can be deceptively salty.
Serve immediately, garnished with grated Parmesan cheese.

Chef’s wisdom: Serve fast. Pastina loves to soak up broth. If you wait too long, you’ll end up with stew—not soup.

Pot of chicken pastina soup with peas, carrots, shredded chicken, and Parmesan — Simmered to perfection—this pot of chicken pastina soup is hearty, flavorful, and ready to serve.

Why You’ll Love Chicken Pastina Soup

Benefit	Why It Matters
Quick & Easy	Ready in under an hour—ideal for weeknights or when you’re under the weather.
Nutrient-Rich	Packed with lean protein, vegetables, and complex carbs from pastina.
Comforting & Nostalgic	Brings back childhood memories with every spoonful—real Italian comfort food.
One-Pot Simplicity	Minimal cleanup, maximum flavor—everything cooks in the same pot.
Customizable	Use thighs, rotisserie chicken, or even add greens or lemon for variation.
Kid-Friendly	Tiny pastina pasta is fun to eat and easy to digest—perfect for picky eaters.
Make-Ahead Friendly	Prep chicken and broth ahead; just add pastina when ready to serve.

Frequently Asked Questions (FAQs)

Can you use boneless chicken thighs?

Absolutely. Thighs are juicy and forgiving. Just trim the excess fat.

Can you use rotisserie chicken?

Yep. Just shred it and skip the poaching step. But go light on the salt since it’s already seasoned.

Can you make it ahead?

Yes, but cook the pastina just before serving. Trust me—you don’t want soggy pasta.

Nutrition (per serving):

Calories: 353
Protein: 34g
Carbs: 28g
Fat: 12g

Portioning and Reheating:

This makes about 4–6 servings.
Reheat gently on the stove with a splash of extra stock or water to bring it back to life.

Conclusion

This chicken soup with pastina recipe is your shortcut to a bowl full of comfort. It’s quick, flavorful, and totally doable on a weeknight. Whether you’re feeling under the weather or just want something that tastes like a warm hug, this pastina chicken noodle soup delivers every time. No wonder they call it the Italian penicillin just search pastina recipe italian penicillin and you’ll see why.

So pull out your pot and let’s get cooking—because this is the kind of chicken pastina soup you’ll want to make again and again. And don’t forget the Parmesan. That’s non-negotiable.

Looking for more comforting classics or weeknight heroes? Visit my Pinterest page for more cozy, home-cooked inspiration—you’ll find step-by-step recipes, kitchen hacks, and ideas to keep your meals exciting and stress-free.

Chicken Pastina Soup: The Ultimate Italian Comfort in a Bowl