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)

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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.