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Chicken Pastina Soup

A comforting and hearty dish featuring tender chicken, fresh vegetables, and delicate pastina, perfect for busy days.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Vegetables and Aromatics
  • 2 tablespoons Olive Oil (or Avocado Oil) Adds savory depth; avocado oil is a great substitute if you prefer a neutral flavor.
  • 1 medium Sweet Onion (diced) Sweetness rounds out the flavor; any onion can work, though sweet onions shine in this soup.
  • 4 sticks Celery (diced) Brings crunch and aroma; swap with fennel for an aromatic twist.
  • 4 medium Carrots (diced) Supplies a natural sweetness; frozen carrots can also do the trick.
  • 1 medium Red Bell Pepper (diced) Adds color and flavor; green bell pepper supplies a similar texture with a more robust taste.
  • 4 cloves Garlic (minced) Infuses amazing aroma; a teaspoon of garlic powder provides a quick option.
Main Ingredients
  • 2 cups Cooked Chicken (shredded) The heart of the dish; leftover rotisserie is ideal, but any cooked chicken works well.
  • 1 teaspoon Dried Thyme Offers herby notes; feel free to use rosemary or Italian seasoning as alternatives.
  • to taste Kosher Salt and Black Pepper Essential for flavor; adjust based on your taste preferences.
  • 1 ⅓ cups Stelline Pastina (star pasta) Adds a playful touch; orzo or small shell pasta offers similar textures.
  • 7 cups Low-Sodium Chicken Stock Forms the soup's base; homemade stock elevates it, but store-bought works in a pinch.
  • 2 teaspoons Balsamic Vinegar Adds a hint of tanginess; apple cider vinegar offers a milder substitute.
  • to taste Freshly Chopped Parsley (optional) Brings freshness; other fresh herbs like dill or basil could be delightful.

Method
 

Preparation
  1. Heat 2 tablespoons of olive or avocado oil in a large soup pot over medium heat.
  2. Add the diced sweet onion, and sauté for about 2-3 minutes, until translucent.
  3. Mix in the diced celery, carrots, red bell pepper, and minced garlic. Sauté for another 5 minutes until softened.
  4. Stir in 2 cups of shredded chicken, 1 teaspoon of dried thyme, and a pinch of kosher salt and black pepper.
  5. Add in 1 ⅓ cup of stelline pastina, making sure it's evenly distributed.
  6. Pour in 7 cups of low-sodium chicken stock and bring the mixture to a boil.
  7. Once boiling, stir in 2 teaspoons of balsamic vinegar.
  8. Reduce the heat and let simmer for about 8-10 minutes or until the pasta is al dente.
  9. Serve warm, garnished with freshly chopped parsley, if desired.

Notes

Pro Tips: Prepare your vegetables ahead of time to save on cooking time. For extra flavor, let the soup sit for a bit to allow the ingredients to meld. Customize by adding your favorite vegetables or proteins.