Description
Chicken Pastina Soup is the best comfort food that’s ready in just 30 minutes. It’s loaded with tiny pasta, shredded chicken, and veggies in every bite.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, finely diced
- 3/4 cup diced carrots
- 1/2 cup diced celery
- 3 cloves garlic, minced
- 6 cups low sodium chicken broth
- 1 bay leaf
- 3/4 cup pastina pasta
- 1 cup cooked, shredded chicken
- sea salt and pepper, to taste
- freshly grated parmesan, for serving (optional)
Instructions
- In a large pot or dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, about 5-6 minutes or until the onions are translucent and veggies are starting to soften. Stir in the garlic and cook for an additional 30 seconds or until fragrant.
- Add the chicken broth and bay leaf. Season with salt and pepper. Increase the heat to medium-high and bring to a simmer.
- Once simmering, add the pastina pasta. Lower the heat to maintain a simmer. Stir occasionally to prevent the pasta from sticking to the bottom of the pot. Cook according to the package directions, about 6-8 minutes depending on your small pasta shape.
- Remove the bay leaf and discard. Stir in the shredded chicken. Season with more sea salt and pepper, as needed. Serve warm with freshly grated parmesan cheese, if desired.
Notes
If you want a thinner soup with less pasta, you can use half the amount of pastina.
When storing leftovers, strain the broth into a separate container from the rest of the soup and store it separately. The pasta will soak up the broth as it sits, so this will ensure it doesn’t get soggy. Refrigerate in airtight containers for up to 3 days.
Nutritional Values (per serving) are approximates only. Calculations do not include parmesan cheese.
Nutrition
- Serving Size: 1 bowl
- Calories: 238
- Sugar: 3 g
- Sodium: 453.9 mg
- Fat: 7.4 g
- Saturated Fat: 1.6 g
- Carbohydrates: 22.2 g
- Fiber: 1.8 g
- Protein: 23.1 g
- Cholesterol: 44.2 mg