Name: Favorite Italian Chicken Pastina Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 pound boneless, skinless chicken breasts or thighs; 3 medium carrots, peeled and diced; 2 celery stalks, diced; 1 medium yellow onion, diced; 3 cloves garlic, minced; 8 cups low-sodium chicken broth; 1 teaspoon dried Italian seasoning; ½ teaspoon kosher salt, plus more to taste; ¼ teaspoon freshly ground black pepper; ¾ cup pastina (acini di pepe, stelline, or pastina stars); 2 tablespoons chopped fresh parsley, plus extra for serving; ¼ cup freshly grated Parmesan cheese, for serving; Lemon wedges, for serving (optional)

Hey y’all! If you love cozy, soul-soothing food, this Favorite Italian Chicken Pastina Soup is about to become your new go-to recipe. Brimming with tender Chicken, delicate pastina, and flavorful vegetables in a hearty homemade broth, it’s the perfect meal for chilly nights, family gatherings, or whenever you crave a hug in a bowl. Grab your spoon and let’s get cooking!

Why You’ll Love This

Ultimate Comfort Food: Brings classic Italian warmth and nostalgia straight to your kitchen.
Quick and Easy: Ready in under an hour—a lifesaver for busy weeknights.
Kid-Friendly: The tiny pastina makes this soup extra fun and slurpable for all ages.
One-Pot Wonder: Minimal dishes and maximum flavor with simple, wholesome ingredients.
Great for Sick Days: Gentle, nourishing, and easy on the tummy.

Ingredients

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts or thighs
3 medium carrots, peeled and diced
2 celery stalks, diced
1 medium yellow onion, diced
3 cloves garlic, minced
8 cups low-sodium chicken broth
1 teaspoon dried Italian seasoning
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper
¾ cup pastina (acini di pepe, stelline, or pastina stars)
2 tablespoons chopped fresh parsley, plus extra for serving
¼ cup freshly grated Parmesan cheese, for serving
Lemon wedges, for serving (optional)

Directions

Step 1: Sauté the Aromatics

In a large soup pot, heat olive oil over medium heat. Add the onions, carrots, and celery. Sauté for 5-6 minutes until vegetables are tender and onion is translucent.
Stir in garlic and cook for another 30 seconds until fragrant.

Step 2: Cook the Chicken

Add chicken breasts or thighs directly to the pot. Pour in the chicken broth, then add Italian seasoning, salt, and pepper.
Increase heat and bring soup to a boil. Reduce to a gentle simmer, cover, and cook for 20 minutes, or until chicken is cooked through and tender.

Step 3: Shred the Chicken

Remove chicken from soup and shred with two forks. Return shredded chicken to the pot and stir to combine.

Step 4: Cook the Pastina

Add pastina to the simmering soup. Cook, uncovered, for 7-8 minutes, stirring occasionally, until pasta is just tender.
Stir in chopped parsley and adjust seasoning to taste.

Step 5: Serve

Ladle soup into bowls and top with freshly grated Parmesan, extra parsley, and a squeeze of lemon if you like. Serve hot!

Notes

For a clearer broth, skim any foam that rises during simmering.
If using rotisserie chicken, add it during the last 5 minutes to simply warm through.
Pasta absorbs liquid over time—if reheating, add a splash of extra broth.

Variations

Vegetarian Pastina Soup: Use vegetable broth and swap chicken for cannellini beans.
Spicy Version: Add a pinch of red pepper flakes while sautéing the vegetables.
Greens Addition: Stir in a handful of baby spinach or chopped kale during the last 2 minutes of cooking.

Required Equipment

Large soup pot (at least 6-quart capacity)
Wooden spoon or spatula
Cutting board and sharp knife
Ladle
Forks (for shredding chicken)

Storage Instructions

Store cooled soup in airtight containers in the refrigerator for up to 4 days.
For freezing, leave out the pastina and add freshly cooked pasta upon reheating; soup base freezes well for up to 3 months.
Reheat gently on the stove or in the microwave, adding extra broth as needed.

Serving Recommendations

Pair with warm, crusty Italian bread or garlic toast for dipping.
Serve with a crisp green salad tossed in lemon vinaigrette.
Add extra lemon wedges and extra grated Parmesan at the table for a flavor boost.

Pro Tips

Cut vegetables evenly so they cook at the same rate for perfect texture.
Check pasta doneness early to keep it from getting mushy.
Let soup sit for 5 minutes before serving—flavors meld and it cools to the perfect temperature.

FAQ

Can I use a different small pasta if I can’t find pastina?: Yes! Acini di pepe, orzo, or even tiny ditalini are all great substitutes in this recipe.
How can I make this soup gluten-free?: Substitute your favorite gluten-free tiny pasta or add cooked rice just before serving.
Can I make this soup ahead of time?: Absolutely—prepare the base in advance and add freshly cooked pastina when reheating for the best texture.