This Italian-inspired chicken pastina soup pairs a clear, savory broth with tender chicken, soft vegetables, and tiny pasta. It is served warm in a bowl and is easy to adjust for the gentle, familiar flavors you may want when you are under the weather; Italian homes have many versions of brodo and pastina, so this is one practical variation rather than a single definitive recipe.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, finely diced, about 1 cup (150 g)
- 2 medium carrots, peeled if desired and diced, about 1 cup (160 g)
- 2 celery ribs, diced, about 1 cup (100 g)
- 3 garlic cloves, minced, about 1 tablespoon (9 g)
- 8 cups (1.9 L) low-sodium chicken broth; use a broth you enjoy sipping, since it is the main flavor of the soup
- 1 pound (450 g) boneless, skinless chicken thighs; chicken breast also works but can become dry if overcooked
- 1 dried bay leaf
- 1 teaspoon (5 g) kosher salt, plus more to taste; use less at first if your broth is salted
- ½ teaspoon (1 g) freshly ground black pepper
- 1 cup (170 g) dry pastina, acini di pepe, or another tiny pasta shape
- 2 tablespoons (8 g) chopped fresh flat-leaf parsley
- 1 tablespoon (15 ml) fresh lemon juice, optional, for a brighter finish
- ⅓ cup (30 g) finely grated Parmesan, optional, for serving
Instructions
- Prepare the vegetables. Dice the onion, carrots, and celery into small, even pieces so they soften at a similar pace. Mince the garlic, measure the broth, and set out the chicken and seasonings. This should take about 15 minutes, including gathering ingredients. Keep the chicken separate from ready-to-eat ingredients and wash your hands and cutting board after handling it.
- Soften the aromatics. Warm the olive oil in a large, heavy pot over medium heat. Add the onion, carrots, and celery, then cook for 6 to 7 minutes, stirring now and then. The vegetables should look glossy and begin to soften without browning deeply. Stir in the garlic and cook for about 30 seconds, just until fragrant; garlic can turn bitter if it scorches.
- Build the broth. Pour in the chicken broth and add the bay leaf, salt, and pepper. Bring the liquid to a gentle boil, then lower the heat so it simmers steadily. Cook for about 10 minutes, or until the carrots are nearly tender when pierced with a fork. A gentle simmer keeps the broth clearer and helps prevent the vegetables from breaking apart.
- Poach the chicken safely. Add the chicken thighs to the simmering broth, making sure they are mostly submerged. Keep the pot at a gentle simmer for about 15 to 20 minutes, turning the pieces once if needed. Check the thickest part of each thigh with a food thermometer: USDA FSIS guidance sets the safe minimum internal temperature for poultry at 165°F (74°C). If a piece has not reached that temperature, continue simmering and check again. Transfer cooked chicken to a plate and let it rest for 5 minutes, then shred it into bite-size pieces with two forks. Remove and discard the bay leaf.
- Cook the pastina separately. While the chicken simmers, bring a medium saucepan of water to a boil and cook the pastina according to its package directions, usually about 7 to 9 minutes. Drain it well. Cooking the pasta separately keeps it from soaking up most of the soup broth, especially if you expect leftovers. If you prefer a one-pot method, you can cook the pasta directly in the broth, but add extra broth as needed and serve promptly.
- Finish and taste. Return the shredded chicken to the soup and simmer for 1 to 2 minutes to warm it through. Stir in the parsley and, if you like, the lemon juice. Taste the broth before adding more salt; broth brands vary considerably. Put a portion of pastina in each bowl and ladle the hot chicken and vegetables with broth over it. Finish with Parmesan and extra black pepper if desired.
Tips
- Keep the simmer gentle. A rolling boil can make chicken tougher and break the vegetables into the broth. Once the pot reaches a boil, reduce the heat until only small bubbles rise steadily around the edges.
- Adjust the texture to suit the bowl. Dice vegetables very small for a softer, more spoonable soup. If you want a clearer broth, skim away any foam that gathers while the chicken cooks; it is harmless, but removing it improves the soup’s appearance.
- Use the pasta shape you can find. Pastina means small pasta, and brands use different shapes and names. Acini di pepe, stelline, orbits, and small ditalini are useful substitutes. Larger shapes need more time to cook and make each spoonful heartier.
- Season at the end as well as the beginning. Chicken broth can be salty, and Parmesan adds salt too. Start with the listed amount, taste after the chicken is added, and finish each serving with lemon, pepper, or cheese rather than oversalting the whole pot.
Serving Suggestions
Serve the soup hot in warmed bowls, with the pasta portioned into each bowl just before the broth is ladled over it. This keeps the pastina pleasantly tender rather than swollen. Offer grated Parmesan, chopped parsley, black pepper, and lemon wedges at the table so each person can season their own serving. A slice of toasted bread or plain crackers makes a simple accompaniment for dipping, while a small green salad suits anyone who wants a more substantial meal.
For a milder bowl, leave out the lemon and use only a little black pepper. If someone prefers a more savory finish, add a modest sprinkle of Parmesan. The soup is also easy to serve in smaller portions: use a mug or small bowl and include broth, chicken, vegetables, and pasta in each serving so it still feels complete.
Variations
Make it without chicken. Omit the chicken and use vegetable broth for a simple vegetable-and-pastina soup. For more substance, stir in a drained 15-ounce (425 g) can of white beans during the final few minutes; the flavor becomes earthier and the soup is less like a clear chicken brodo.
Use homemade broth. Homemade chicken broth works well, but its salt level and strength can differ from packaged broth. Begin with less added salt and adjust at the end. If the broth is especially concentrated, replace 1 to 2 cups (240 to 475 ml) with water so the finished soup is not overly intense.
Add greens. Stir in 2 packed cups (60 g) of baby spinach during the final minute, or add 1 cup (30 g) of thinly sliced escarole and simmer until tender, about 3 to 5 minutes. Spinach gives a softer texture; escarole is slightly more assertive and can make the broth taste more pleasantly bitter.
Make it richer or brighter. A teaspoon of olive oil drizzled over each bowl adds a rounder finish, while a little lemon juice makes the broth taste livelier. Add either gradually and taste as you go. For a more substantial bowl, increase the chicken to 1½ pounds (680 g), but check every piece for the same safe temperature rather than relying on the clock alone.
Storage and Reheating
For best texture, store the broth, chicken, and vegetables separately from the cooked pastina. Let the food stop steaming, then transfer it to shallow, covered containers and refrigerate within 2 hours of cooking. Refrigerated soup components keep for 3 to 4 days. The pasta may be refrigerated separately for the same period, though it will soften as it sits. If the pasta has already been mixed into the soup, the dish remains safe within that window when properly chilled, but the pasta will absorb broth and become softer.
To reheat a portion, warm the broth, chicken, and vegetables in a saucepan over medium heat, stirring occasionally, until steaming throughout. Add a splash of broth or water if the soup has thickened. Reheat leftovers to 165°F (74°C), checking with a food thermometer, and avoid repeatedly cooling and reheating the same pot. Warm the pasta in the soup for the final minute, or put it in the bowl and pour the hot soup over it. For microwave reheating, cover the bowl loosely, stir midway, and check several spots for 165°F (74°C).
Freeze the broth and chicken mixture in airtight, freezer-safe containers for up to 2 to 3 months for best quality; leave a little headspace for expansion. Freeze the pasta separately if possible, or cook a fresh small batch after thawing. Thaw frozen soup in the refrigerator and reheat it promptly to 165°F (74°C). Do not leave cooked soup at room temperature for more than 2 hours.
Frequently Asked Questions
What does pastina mean?
Pastina is a general Italian term for very small pasta. The exact shapes sold under that name vary, so acini di pepe, stelline, or another tiny pasta are all practical choices here. Follow the package timing because small shapes cook quickly and can turn soft if left in hot broth.
Can I cook the pasta in the soup instead of separately?
Yes. Add the dry pasta after the vegetables are tender, then simmer according to the package directions, stirring often so it does not stick to the bottom. It will absorb broth as it cooks and continue softening in storage, so add extra broth and plan to serve the soup soon after cooking.
Can I use chicken breast instead of thighs?
Yes. Use an equal weight of boneless, skinless chicken breast and begin checking the thickest part after about 12 to 15 minutes of gentle simmering. Cooking time depends on thickness, so use a thermometer and remove each piece once it reaches 165°F (74°C). Breast meat is leaner and can dry out if it simmers longer than necessary.
How can I make the broth less salty?
Choose low-sodium broth and hold back some of the measured salt until the end. If the finished broth still tastes too salty, add a little hot water or unsalted broth and taste again. Adding more pasta or vegetables can also spread the seasoning across more food, though it changes the balance and quantity of the recipe.
Can I make this soup ahead?
Yes. Make the broth, vegetables, and chicken up to 3 days ahead and refrigerate them promptly in covered containers. Cook the pastina shortly before serving, or store it separately so it does not continue soaking up the broth. Reheat the soup mixture to 165°F (74°C), then combine it with the pasta in bowls.
Is this a traditional Italian recipe?
It draws on the familiar Italian pairing of broth and tiny pasta, often called pastina, but there is no single fixed version. Ingredients and methods vary by household and region. This version uses chicken, aromatic vegetables, and separately cooked pasta to make a straightforward soup that is easy to adapt.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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