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Pastina Soup

A comforting soup made with tiny pasta, chicken broth, and simple aromatics, perfect for recovery days or light meals.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 240
Ingredients Method Notes

Ingredients
  

For the Broth
  • 1 cooked chicken carcass 1 cooked leftover chicken carcass (skin and meat removed)
  • 1 whole 1 carrot (whole or cut in half)
  • 1 piece 1 celery (cut into 2 or 3)
  • 1 half 1 onion (cut in half)
  • 2 cloves 2 cloves garlic
  • 1 leaf 1 bay leaf
  • 1-2 sprigs 1-2 rosemary sprigs or other herbs of choice
For the Soup
  • 1.5 cups 1.5 cups pastina pasta (210g)
  • 6 cups 6 cups chicken broth or stock (1.5 litres)

Method
 

Make Homemade Chicken Broth
  1. Place the chicken carcass, carrot, celery, onion, garlic, bay leaf, and herbs in a large pot.
  2. Cover with water and bring to a gentle simmer.
  3. Simmer for 1.5 to 3 hours, skimming any foam during the first 20-30 minutes.
  4. Strain the broth, discarding solids, and set the clear broth aside.
Make Pastina Soup
  1. In the strained broth, bring it to a boil and add pastina.
  2. Cook until the pastina is al dente, about 5 minutes.
  3. Adjust seasoning with salt as needed.

Notes

Serve hot garnished with lemon, olive oil, parsley, or black pepper. Cool any leftovers quickly and refrigerate for up to 3-4 days, or freeze the broth without pastina for up to 3-4 months.