Description
A warm and comforting chicken pastina soup perfect for chilly days, featuring tender shredded chicken, sautéed vegetables, and small pastina pasta simmered in flavorful chicken broth.
Ingredients
Soup Ingredients
- 2 chicken breasts, cooked and shredded
- 4 cups chicken broth
- 1 carrot, diced
- 1 celery stalk, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup pastina (or small pasta like ditalini or orzo)
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley, for garnish
Instructions
- Heat the olive oil: In a large pot, warm up the olive oil over medium heat to prepare for sautéing the vegetables.
- Sauté the vegetables: Add the diced onion, carrot, celery, and minced garlic to the pot. Cook for about 5 minutes until the vegetables have softened and developed their flavors.
- Add broth and chicken: Pour in the chicken broth, then add the shredded chicken. Season with salt and pepper. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld together.
- Cook the pasta: Stir in the pastina or small pasta and cook for another 5 to 7 minutes, until the pasta is tender but not mushy.
- Garnish and serve: Remove the soup from heat, garnish with fresh parsley, and serve hot for a cozy meal.
Notes
- If you prefer, use store-bought rotisserie chicken to save time on shredding.
- Pastina can be substituted with other small pasta shapes such as orzo, ditalini, or acini di pepe.
- Adjust salt and pepper according to taste, especially if using salted broth.
- For a richer flavor, add a splash of lemon juice before serving.
- To make it gluten free, use gluten free small pasta alternatives.
