Description
A comforting stovetop soup made with shredded chicken, tiny pastina pasta, and a flavorful broth. Quick and easy for busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken (shredded, rotisserie recommended)
- 1 cup pastina pasta (or stelline, ditalini, or small pasta)
- 6 cups chicken broth (low-sodium or bone broth)
- 2 tbsp olive oil (extra virgin)
- 1 medium onion (finely diced)
- 2 stalks celery (diced)
- 2 medium carrots (diced)
- 3 cloves garlic (minced)
- 1/2 cup Parmesan cheese (freshly grated)
- 2 tbsp fresh parsley (chopped)
- Salt and pepper (to taste)
- 1 bay leaf (optional)
- 1/2 tsp dried thyme (optional)
- 1 tbsp tomato paste (optional)
Instructions
- Heat 2 tbsp olive oil in a pot over medium heat, add the diced onion, celery, and carrots, sauté for 5 to 6 minutes until the vegetables are softened and the onion is translucent, then stir in the minced garlic and cook 30 seconds until aromatic.
- Pour in 6 cups chicken broth, add the bay leaf, a pinch of salt and a few grinds of black pepper, bring to a low simmer and cook for 10 minutes to marry the flavors.
- Stir in 1 cup pastina, simmer gently for 6 to 8 minutes until the pasta is tender, then fold in 2 cups shredded cooked chicken just to warm through.
- Remove the bay leaf, stir in 1/2 cup freshly grated Parmesan and 2 tbsp chopped parsley, adjust salt and pepper, then ladle into bowls and serve hot.
Notes
Serve with extra grated Parmesan on the side. This soup pairs well with a simple green salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 generous bowl (about 1.5 cups)
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 60mg