Lebanese Chicken Pastina Soup with Lemon and Herbs

Lebanese-style chicken pastina soup brings tender shredded chicken, tiny pasta, vegetables, and a gently spiced broth together in a cozy bowl. Lemon, parsley, and a little allspice give this version a bright, savory finish; Lebanese home cooking varies, so think of it as a practical, Lebanese-inspired soup rather than one definitive formula.

Ingredients

1 1/2 lb (680 g) boneless, skinless chicken thighs. Thighs stay tender during simmering; boneless pieces are also easy to shred.
1 tbsp (15 ml) olive oil.
1 medium yellow onion, finely diced, about 1 1/2 cups (225 g).
2 medium carrots, diced, about 1 cup (130 g).
2 celery ribs, diced, about 3/4 cup (90 g).
2 garlic cloves, minced, about 2 tsp (6 g).
1/2 tsp (1 g) ground allspice.
1/4 tsp (0.5 g) ground cinnamon. It should be a background note, not a sweet or strongly cinnamon-flavored broth.
8 cups (1.9 L) low-sodium chicken broth, plus up to 1 cup (240 ml) hot water or broth to loosen the soup later.
1 dried bay leaf.
1 1/2 tsp (9 g) kosher salt, divided, or less if your broth is salty.
1/4 tsp (0.5 g) freshly ground black pepper.
1 cup (100 g) dry pastina, such as acini di pepe, stelline, or another small soup pasta.
3 tbsp (45 ml) fresh lemon juice, plus more to serve.
1 tsp (2 g) finely grated lemon zest.
1/2 cup (15 g) chopped fresh flat-leaf parsley.
2 tbsp (3 g) chopped fresh mint, optional.

Instructions

Prepare the vegetables and chicken. Dice the onion, carrots, and celery into small, even pieces so they soften at about the same rate. Mince the garlic and chop the parsley and optional mint. Pat the chicken dry and season it with about half the salt and the black pepper. Keep the lemon juice and herbs for the end; their fresh flavor is best when they are not simmered for a long time.
Soften the vegetables. Heat the olive oil in a large, heavy soup pot over medium heat. Add the onion, carrots, and celery and cook for 5 to 6 minutes, stirring now and then, until the onion looks translucent and the vegetables begin to soften. They do not need to brown. Stir in the garlic, allspice, and cinnamon and cook for 30 seconds, just until fragrant.
Simmer the chicken. Pour in the chicken broth, add the bay leaf and remaining salt, and bring the liquid to a gentle boil. Add the chicken, lower the heat, and maintain a steady simmer for 32 to 35 minutes, partly covered. Avoid a hard rolling boil, which can make the meat less tender and cloud the broth. Check the thickest part of each piece with a food thermometer; USDA FSIS guidance sets 165°F (74°C) as the safe minimum internal temperature for poultry.
Shred the chicken. Lift the chicken onto a plate and remove the bay leaf from the pot. Let the chicken rest just long enough to handle, about 3 to 5 minutes, then shred it with two forks or cut it into small bite-size pieces. If any piece has not reached 165°F (74°C), return it to the simmering broth and check again. Keep the shredded meat covered so it stays warm while the pasta cooks.
Cook the pastina in the broth. Bring the soup back to a gentle boil and stir in the pastina. Cook according to the package timing, usually 7 to 9 minutes, stirring frequently and scraping the bottom of the pot so the small pasta does not stick. Taste a piece near the end; it should be tender but not falling apart. If the broth reduces more than you like, add a splash of hot water or broth.
Finish and serve. Return the shredded chicken to the pot and simmer for 1 to 2 minutes, until hot. Turn off the heat and stir in the lemon juice, lemon zest, parsley, and mint if using. Taste the broth and adjust with the remaining salt, extra lemon, or a little pepper. Let the soup sit for 2 minutes before ladling so the flavors settle, then serve hot.

Tips

Choose the pasta with storage in mind. Pastina thickens soup as it sits because the tiny shapes keep absorbing broth. If you expect leftovers, cook the pastina separately in salted water and add it to individual bowls instead of the pot.
Use a gentle simmer. A vigorous boil can break the chicken apart before it is easy to shred and make the broth cloudy. Small bubbles around the edge of the pot are enough to cook the chicken through.
Adjust salt after adding lemon. Lemon changes how salty the broth tastes, and low-sodium broths still vary by brand. Start with the listed amount, then taste once the lemon and herbs are mixed in.
Substitute thoughtfully. If allspice is hard to find, use a small pinch of ground cloves and a small pinch of nutmeg; the flavor will be less rounded, so keep both restrained. Dried parsley is not a close replacement for the fresh finish, but you can omit the herbs and add extra lemon instead.

Serving Suggestions

Serve the soup in warm bowls with extra lemon wedges, chopped parsley, and black pepper at the table. A simple green salad dressed with lemon and olive oil makes a fresh counterpoint, while warm pita or crusty bread is useful for catching the last of the broth. For a more substantial meal, add a plate of sliced cucumber and tomato or a small dish of olives. Keep extra lemon on the side rather than adding a large squeeze to the whole pot; diners can season their own bowls to taste.

This soup is satisfying as a complete lunch or light dinner because it has chicken, pasta, and vegetables in one serving. If serving a crowd, put the soup pot on the table while it is hot and offer herbs and lemon separately. The pastina will continue to soften as it stands, so serve soon after it is cooked or keep the pasta separate until serving time.

Variations

Use bone-in chicken: Replace the boneless thighs with about 2 lb (900 g) bone-in thighs or drumsticks. Simmer until the meat is tender and has reached 165°F (74°C), then pull the meat from the bones and discard the bones. Bone-in pieces may need several extra minutes, so use the thermometer rather than relying only on the clock.

Make it with chicken breast: Use 1 1/2 lb (680 g) boneless, skinless breasts, but begin checking them earlier because they can dry out if simmered too long. Remove each piece as soon as its thickest part reaches 165°F (74°C), shred it, and return it to the soup near the end.

Change the small pasta: Acini di pepe is a convenient pastina, but stelline, orzo, or another small shape works. Orzo is larger and may take a little longer to cook, so follow its package directions and check the texture. For a gluten-free bowl, use a small gluten-free pasta and cook it separately; some gluten-free shapes soften quickly in broth.

Add more vegetables or greens: Stir in 1 cup (30 g) baby spinach during the final minute, or add 1 cup (150 g) diced zucchini with the broth. These additions make the soup fuller and slightly change its texture, so add a little extra broth if needed. For a more pronounced Lebanese-style seasoning, add a pinch of ground coriander or a small pinch of Lebanese seven-spice blend, keeping the lemon and allspice balanced.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in shallow, airtight containers. The soup keeps for 3 to 4 days in the refrigerator. The pasta will absorb broth as it chills, so the next day it may be closer to a thick stew; stir in water or chicken broth when reheating to restore a spoonable consistency. For the best texture, store cooked pastina separately from the broth and chicken when you know you will have leftovers.

Reheat only the portion you plan to eat on the stove over medium heat, stirring until steaming throughout, or use a microwave-safe bowl and stir partway through. Leftovers should reach 165°F (74°C) when reheated; check the center with a food thermometer. Add fresh lemon and herbs after reheating rather than cooking them for several minutes. Freeze the soup for up to 2 to 3 months for best quality, ideally without the pasta; thaw overnight in the refrigerator and reheat thoroughly. Pasta stored in the soup may become soft after freezing and thawing.

Frequently Asked Questions

What is pastina?
Pastina means very small pasta and is commonly used in soups. Acini di pepe, tiny star pasta, and other small shapes all work here. The exact shape affects the bite and cooking time, so use the package directions as a guide and check for tenderness before draining or serving.

Can I make this soup with leftover cooked chicken?
Yes. Use about 3 cups (400 to 450 g) shredded cooked chicken. Make the vegetable broth as directed, but skip the raw-chicken simmering step and simmer the vegetables and broth for about 15 minutes. Cook the pastina in the broth, then stir in the chicken during the final few minutes so it heats through without becoming stringy.

Can I cook the pastina separately?
Yes, and it is especially helpful if you are preparing the soup ahead or want leftovers with a thinner broth. Cook the pasta in a separate pot according to its package instructions, drain it, and add a portion to each bowl before ladling in the hot soup. This also makes it easier to adjust pasta portions for different appetites.

Why did my soup become very thick?
Small pasta absorbs liquid as it cooks and continues doing so while the soup rests or chills. Stir in hot water or broth a little at a time until the consistency is right, then taste for salt and lemon again. Next time, cook the pastina separately or use less pasta if you prefer a brothier soup.

Can I make it without allspice?
Yes. The soup will still be flavorful from the chicken, vegetables, lemon, and herbs, though it will lose some of its warm, characteristic spice. A tiny pinch each of cloves and nutmeg can suggest a similar warmth, but do not use a full equal measure of either; both can overpower a pot of soup.

Is this a traditional Lebanese recipe?
Lebanese soups and home recipes vary by household and region, and small pasta soups have many versions. This recipe uses a Lebanese-inspired combination of lemon, parsley, mint, and warm spice with a straightforward chicken-and-pastina method. It is not presented as the only traditional version.

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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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