There’s something about chicken pastina soup that feels like a warm hug in a bowl. Maybe it’s the tiny star-shaped pasta that delights kids (and let’s be real, us grown-ups too), or maybe it’s the way the broth fills the kitchen with a smell that says home. For me, it’s both. Growing up in Texas, my mom’s chicken noodle soup was the cure for everything—bad days, sniffly noses, even heartbreak. These days, as a mom of three, this pastina version has become my go-to because it’s just as comforting but cooks up quicker and looks downright adorable.
Table of Contents
Why You’ll Love This Chicken Pastina Soup
- Quick and simple – on the table in about 30 minutes.
- Family-friendly – picky eaters love the little star pasta.
- Comfort food magic – cozy, filling, and perfect for chilly days.
- Make-ahead friendly – freezes beautifully (with a little trick I’ll share below).
What Does Chicken Pastina Soup Taste Like?
Imagine classic chicken noodle soup, but silkier, cozier, and slightly richer thanks to butter, herbs, and that optional parmesan rind. The broth is savory and fragrant, the chicken tender, and the pastina so soft it practically melts in your mouth. It’s comfort with a touch of elegance.
Ingredients You’ll Need for Chicken Pastina Soup
When it comes to making the best chicken pastina soup, the magic is in the simple, fresh ingredients that come together in one pot. Each item plays a role in building comfort and flavor, from the buttery base to the last squeeze of lemon. Here’s a closer look at what you’ll need:
- Butter or Olive Oil (2 tbsp) – This is the foundation of your flavor. Butter adds richness and that cozy homemade taste, while olive oil keeps things lighter. Choose what works best for your family.
- Onion (1 large, diced) – A soup without onion? Not in this kitchen. Onion lays down the savory base, blending perfectly with the herbs and stock.
- Celery (4 stalks, diced) – Crisp and earthy, celery balances out the sweetness of carrots and helps create that “classic soup” flavor.
- Carrots (4 large, diced) – Carrots bring both color and natural sweetness. They also add a touch of heartiness to every spoonful.
- Garlic (3 cloves, minced) – Garlic is a must for depth and aroma. It adds that comforting kick you expect in a homemade soup.
- Fresh Sage (1 tbsp) – Sage is earthy and grounding, giving your broth a fragrant herbal note.
- Fresh Thyme (2 tsp) – Just a little thyme goes a long way in making your chicken pastina soup taste like it’s been simmering all day.
- Kosher Salt & Black Pepper (½ tsp each) – Basic seasonings, but essential for balancing all the flavors.
- Cayenne Pepper (¼ tsp, optional) – Totally optional, but if you like a gentle heat that warms from the inside, this little pinch does wonders.
- Vegetable or Chicken Stock (6 cups) – This is the backbone of your soup. I like using chicken stock for a heartier flavor, but veggie stock works beautifully if you want a lighter option.
- Bay Leaves (2) – These add depth and a subtle herbal quality. Don’t forget to remove them before serving!
- Parmesan Rind (optional) – Tossing in a leftover parmesan rind makes the broth slightly creamy and incredibly flavorful. It’s a little secret Italian trick.
- Chicken (2 poached breasts, shredded) – Tender shredded chicken gives body and protein to your soup. You can even use rotisserie chicken if you’re in a hurry.
- Pastina (1 cup stelline pasta) – The true star (literally) of this recipe! Stelline pastina are tiny star-shaped pasta that make every bowl feel playful yet comforting. If you can’t find stelline, orzo or acini di pepe are great alternatives.
- Lemon Juice (2 tsp) – Just before serving, lemon juice brightens the whole dish and balances out the richness.
- Fresh Parsley (2 tbsp, optional) – A sprinkle of parsley adds freshness, color, and a final touch of flavor.
👉 If you love cooking with fresh veggies, don’t miss my Glazed Carrots Recipe. They make a perfect side dish to pair with this soup!
How to Make Chicken Pastina Soup (Step by Step)
Cooking chicken pastina soup is all about layering flavors and letting simple ingredients shine. The best part? You don’t need fancy techniques—just a little time, a good pot, and a few pantry staples. Follow these step-by-step instructions to create a soup that feels like comfort in every spoonful.
Step 1: Chop and Prep Your Vegetables
Start by finely dicing onion, celery, and carrots—the holy trinity of soup-making. These three ingredients are often called a “mirepoix,” and they form the flavorful backbone of your broth. Don’t rush this step—the smaller your dice, the more evenly they’ll cook. Mince your garlic too, but set it aside so it doesn’t burn when sautéing.
Tip: If your kids aren’t big on veggies, cut the carrots and celery a little smaller so they blend more easily into the broth.
Step 2: Sauté for Flavor
In a large stockpot, melt butter (or olive oil if you prefer). Toss in the onion, celery, and carrots and let them sauté over medium-high heat for 5–7 minutes. You’ll know they’re ready when your kitchen starts smelling like pure comfort and the veggies look tender and slightly golden.
Next, add the garlic, thyme, sage, salt, pepper, and cayenne (if using). Stir for about a minute—this quick step wakes up the herbs and spices so their flavors bloom right into the butter.
Step 3: Build the Broth
Pour in your vegetable or chicken stock. Add the bay leaves and that optional parmesan rind if you’ve got one (seriously, don’t skip it if you do—it melts into the broth and gives your soup a velvety finish). Stir well and bring the pot to a gentle boil.
Tip: If the parmesan rind sticks to the bottom of the pot, just scrape it gently with a wooden spoon. It’s part of the magic!
Step 4: Add the Chicken and Pastina
Now it’s time to bring in the stars—literally. Stir in the shredded chicken and stelline pastina. Reduce the heat so your soup simmers gently. Let it cook for 8–12 minutes, just until the pasta is tender and the chicken has warmed through.
This is where the soup transforms. The pastina soaks up the broth while the chicken releases its juices back into the pot, creating the most satisfying spoonfuls.
Step 5: Brighten and Balance
Once the pasta is cooked, remove the bay leaves (and parmesan rind, if used). Stir in a splash of lemon juice—just enough to brighten the flavor. Taste and adjust your seasoning with a little extra salt or pepper if needed.
Step 6: Garnish and Serve
Ladle the soup into bowls and sprinkle with fresh parsley if you have some on hand. Not only does it look beautiful, but it adds a burst of freshness that balances the richness of the broth.
Serve your steaming bowl of chicken pastina soup with a slice of crusty bread or even these Garlic Bread Rolls for a comforting, complete meal.
👉 Jessica’s Family Tip: I like to serve this soup on busy school nights. It’s quick enough to make after homework but still feels like I put a lot of love into it. Plus, those star-shaped pasta always get a smile from my youngest—no bribes required!
Tips and Tricks for Perfect Chicken Pastina Soup
- Don’t overcook the pastina – it cooks fast! Keep an eye on it.
- Separate pasta for storage – pastina soaks up broth like a sponge. Store pasta and soup separately if you plan leftovers.
- Use rotisserie chicken – a time-saving hack if you’re short on time.
- Add greens – spinach or kale stirred in at the end makes it even more nourishing.
- Freezer tip – freeze the soup base without the pasta, then add fresh cooked pastina when reheating.
Storage for Chicken Pastina Soup
- Fridge: Store in airtight containers for up to 4 days. Keep pasta separate if possible.
- Freezer: Freeze the soup (without pastina) for up to 3 months. Reheat, then stir in freshly cooked pasta before serving.
FAQs
Can I use a different pasta?
Yes! Any tiny pasta like orzo or acini di pepe works beautifully.
What if I don’t have parmesan rind?
Skip it—it’s optional. But if you have one in your freezer, toss it in for extra flavor.
Can I make this vegetarian?
Absolutely. Use veggie stock and skip the chicken. Add white beans for protein.
How do I thicken the soup?
Let it simmer uncovered a bit longer, or add a splash of cream if you want a richer finish.
Conclusion
If you’re craving a dish that’s as comforting as your favorite blanket on a cold day, chicken pastina soup is it. It’s quick enough for weeknights, yet cozy enough for slow Sundays. Trust me—once you serve this, it’ll become one of those recipes your family asks for again and again.
So, grab your pot, your stars (pasta, that is), and let’s bring some warmth to the table tonight. And if you do make it, tag me—I’d love to see your bowls of comfort!
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Chicken Pastina Soup – The Best Simple Soup You’ll Ever Make
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American, Italian
Description
This cozy and comforting chicken pastina soup is a delightful twist on classic chicken noodle soup, featuring adorable star-shaped Stelline pasta. It’s packed with fresh vegetables, herbs, and tender chicken—perfect for chilly days and loved by both kids and adults.
Ingredients
- 2 tbsp unsalted butter (or olive oil)
- 1 large onion, diced
- 4 celery stalks, diced
- 4 large carrots, diced
- 3 cloves garlic, minced
- 1 tbsp fresh sage
- 2 tsp fresh thyme
- ½ tsp kosher salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 6 cups vegetable or chicken stock
- 2 bay leaves
- 1 leftover parmesan rind (optional)
- 2 poached chicken breasts, shredded
- 1 cup stelline (star-shaped) pastina
- 2 tsp lemon juice
- 2 tbsp fresh parsley (optional)
Instructions
1. Finely dice the onion, celery, and carrots. Mince the garlic and set aside.
2. Heat butter or olive oil in a large stockpot over medium-high heat. Add onion, celery, and carrots and sauté for 5–7 minutes until tender and slightly golden.
3. Add garlic, sage, thyme, salt, pepper, and cayenne (if using). Stir for about 1 minute until fragrant.
4. Pour in the vegetable or chicken stock. Add bay leaves and parmesan rind (if using). Bring the mixture to a gentle boil.
5. Stir in shredded chicken and stelline pastina. Reduce heat to a simmer and cook for 8–12 minutes, or until the pasta is tender and the chicken is heated through.
6. Remove the bay leaves and parmesan rind. Stir in lemon juice and adjust salt and pepper to taste.
7. Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or rolls.
Notes
For best results, dice the vegetables small for even cooking and better texture.
If storing leftovers, separate the pasta from the broth to prevent it from getting mushy.
This soup freezes well. Add cooked pasta only when reheating a thawed portion.
The parmesan rind is optional but adds great flavor and creaminess to the broth.
