Chicken Pastina Soup

A comforting and easy-to-make soup with tender chicken and tiny pasta, perfect for chilly days or when you're feeling under the weather.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Lunch, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

1 cup pastina pasta
2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 cups chicken broth Use homemade for richer flavor.
2 cups cooked chicken, shredded You can use rotisserie chicken for convenience.
to taste Salt and pepper
for garnish Fresh parsley

Method

Cooking

In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened.
Pour in chicken broth and bring to a boil.
Add pastina and cook according to package instructions.
Stir in cooked chicken and season with salt and pepper.
Serve hot, garnished with fresh parsley.

Notes

Let leftovers cool before storing in an airtight container. It can last for up to 3 days in the fridge. The pastina may absorb broth and become softer when stored.