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Easy Chicken Pastina Soup Recipe

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Chicken Pastina Soup: The Ultimate Cozy Comfort Food

When it’s chilly outside and you’re craving something warm and soothing, this Chicken Pastina Soup is exactly what you need.

With tender poached chicken, aromatic veggies, and adorable star-shaped pasta, this soup is not only easy to make but feels like a comforting hug in a bowl.

Whether you’re a kid or an adult, this cozy soup is perfect for satisfying those comfort food cravings with just a handful of ingredients.

Whip up a batch today and enjoy a bowl of pure warmth and love!

For Chicken Pastina Soup

  • Unsalted Butter – Adds richness and helps sauté the vegetables.
  • Onion – Adds savory depth to the soup.
  • Celery – Brings a fresh, crunchy texture.
  • Carrots – Adds sweetness and color.
  • Garlic – Provides aromatic flavor.
  • Fresh Sage – Offers earthy, herby notes.
  • Fresh Thyme – Brings a savory, aromatic flavor.
  • Kosher Salt & Black Pepper – Essential for seasoning.
  • Cayenne Pepper – Adds a hint of heat (optional).
  • Vegetable Stock – Base of the soup; can substitute chicken stock or water.
  • Bay Leaves – Adds a fragrant, herbal flavor.
  • Parmesan Rind – Infuses rich, savory notes (optional).
  • Poached Chicken Breasts – Provides protein and heartiness.
  • Stelline Pastina (Star Pasta) – Fun, tiny pasta for texture.
  • Lemon Juice – Adds a touch of brightness to balance the flavors.
  • Fresh Parsley – Optional garnish for freshness and color.

For Storing

  • Broth – Store separately from the pasta to prevent sogginess.
  • Star Pastina – Keep stored separately if freezing, and add when reheating.

Chicken Pastina Soup

Looking for a comforting soup that’s as fun as it is delicious? This Chicken Pastina Soup is packed with all the familiar flavors of your favorite chicken noodle soup, but with cute star-shaped pastina for an extra touch of whimsy!
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Course: Dinner, Main Course, Soup
Cuisine: American, Italian
Keyword: Chicken Pastina Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings

Notes

Ingredients:

  • 2 tablespoons unsalted butter (or olive oil)
  • 1 large onion, diced
  • 4 ribs of celery, diced
  • 4 large carrots, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage
  • 2 teaspoons fresh thyme
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 6 cups vegetable stock (or chicken stock or water)
  • 2 bay leaves
  • 1 leftover parmesan rind (optional)
  • 2 large poached chicken breasts, shredded
  • 1 cup stelline pastina (star-shaped pasta)
  • 2 teaspoons lemon juice
  • 2 tablespoons fresh parsley (optional)
 

Instructions:

  1. Prepare Vegetables:
    • Finely chop the onion, celery, and carrots.
    • Mince the garlic.
  2. Cook Veggies:
    • Heat the butter in a large stock pot over medium-high heat.
    • Add the chopped vegetables and garlic, sautéing for 5-7 minutes until tender and aromatic.
  3. Season:
    • Stir in the thyme, sage, salt, pepper, and cayenne.
    • Let cook for an additional minute.
  4. Deglaze:
    • Add the vegetable stock, bay leaves, and parmesan rind (if using).
    • Bring to a boil.
  5. Simmer Soup:
    • Add the shredded chicken and stelline pasta.
    • Reduce heat and simmer for 8-12 minutes until the pasta is fully cooked and tender.
  6. Finish & Adjust:
    • Stir in the lemon juice and taste, adjusting seasonings as needed.
  7. Serve:
    • Garnish with fresh parsley.
    • Serve the soup immediately and enjoy!
 

Storage Tips:

  • The pastina absorbs the broth, so to store, separate the broth from the soup and keep them in different containers. Recombine before reheating to prevent the pasta from becoming too soft.
  • This soup freezes well! If you plan to freeze, leave out the pastina. After reheating the soup, add the cooked pasta to the portion you're about to eat.

Nutrition

Calories: 263 kcal | Carbohydrates: 31g | Protein: 20g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 1280mg | Potassium: 623mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8961 IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 1mg
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  1. Can I use rotisserie chicken to save time?

Yes! Using store-bought rotisserie chicken is a huge time-saver. Just shred it and add it in after the pasta cooks – easy peasy, and still delicious!

  1. What if I can’t find stelline pasta?

No problem! You can use any small pasta you have on hand, like orzo or acini di pepe. Stelline is fun, but the soup will still be fantastic with whatever small pasta you prefer!

  1. How can I make this soup vegetarian?

Just swap the chicken for extra veggies or tofu, and use vegetable stock instead of chicken stock. You won’t miss the meat with all those savory flavors and rich broth!

  1. Can I make this soup ahead of time?

Definitely! You can make the soup in advance, but store the pasta separately from the broth to prevent it from soaking up too much liquid. When you’re ready to enjoy it, just heat and combine!

  1. How do I store leftovers?

For the best results, store the broth and pasta separately in the fridge for up to 3 days. If you need to freeze it, leave out the pasta and add it when reheating. You’ll have a fresh-tasting soup every time!

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