This chicken pastina soup is one of those recipes I always come back to when I want something warm, comforting, and simple. I love how the tiny star-shaped pasta turns a classic chicken soup into something a little more special while still feeling familiar and cozy. The broth is rich and savory, filled with tender chicken, soft vegetables, and fresh herbs that make the whole kitchen smell amazing. I find it perfect for busy nights when I want a homemade meal without spending hours cooking.
Why You’ll Love This Recipe
I love this recipe because it comes together quickly and uses basic ingredients I usually already have on hand. It feels comforting without being heavy, and the pastina gives it a nostalgic, almost soothing quality. I also appreciate how flexible it is, since I can adjust the seasoning, switch up the herbs, or use leftover chicken. It’s one of those soups that works just as well for family dinners as it does for quiet nights when I want a warm bowl all to myself.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 tbsp unsalted butter or olive oil
1 large onion, diced
4 celery stalks, diced
4 large carrots, diced
3 cloves garlic, minced
1 tbsp fresh sage
2 tsp fresh thyme
½ tsp kosher salt
½ tsp black pepper
¼ tsp cayenne pepper (optional)
6 cups vegetable stock, chicken stock, or water
2 bay leaves
1 parmesan rind (optional)
2 poached chicken breasts, shredded
1 cup stelline pastina
2 tsp lemon juice
2 tbsp fresh parsley (optional)
Directions
I start by finely chopping the onion, celery, and carrots and mincing the garlic so everything is ready to go. I heat the butter in a large pot over medium-high heat, then add the vegetables and sauté them for about 5 to 7 minutes until they’re soft and fragrant. I stir in the sage, thyme, salt, pepper, and cayenne if I’m using it, letting the herbs bloom for about a minute.
Next, I pour in the stock and add the bay leaves and parmesan rind if I have one. I bring everything to a boil, stirring occasionally, then add the shredded chicken and pastina. I lower the heat and let the soup simmer for about 8 to 12 minutes, just until the pasta is tender. At the end, I stir in the lemon juice, taste, and adjust the seasoning before serving.
Servings And Timing
I usually make this recipe to serve about 6 people. It takes roughly 10 minutes to prep and about 20 minutes to cook, so I can have it on the table in around 30 minutes total. That makes it perfect for weeknights when I want something homemade but don’t have a lot of extra time.
Variations
I like to switch things up depending on what I have available. Sometimes I use rotisserie chicken instead of poached chicken to save time. If I don’t have stelline pastina, I substitute other small pasta shapes like orzo or ditalini. I also enjoy adding spinach or kale at the end for extra greens, or swapping the herbs for rosemary if that’s what I have on hand.
Storage/Reheating
When I store leftovers, I like to keep in mind that the pastina absorbs a lot of broth. If possible, I separate the soup and pasta before refrigerating. When reheating, I warm it gently on the stove and add a splash of broth or water to loosen it up. If everything is already mixed together, I still reheat it slowly and stir often to keep the texture nice.
FAQs
Can I Use Pre-Cooked Chicken For This Recipe?
I often use leftover or rotisserie chicken when I want to save time. I just shred it and add it toward the end so it heats through without drying out.
What Can I Use Instead Of Stelline Pastina?
If I don’t have stelline, I use other small pasta shapes like orzo, ditalini, or mini shells. I just watch the cooking time so the pasta doesn’t overcook.
Can I Make This Soup Ahead Of Time?
I like making this soup ahead, especially for meal prep. I usually store the broth and pasta separately so the pastina doesn’t soak up all the liquid.
How Do I Thicken The Soup If It’s Too Thin?
If I want a thicker soup, I let it simmer a bit longer to reduce the broth. I’ve also stirred in a small cornstarch slurry when I want a quicker fix.
Can I Freeze This Soup?
I freeze the soup base without the pasta for best results. When I’m ready to eat, I reheat the soup and cook fresh pastina to stir in.
Conclusion
This chicken pastina soup is one of my favorite comfort meals because it’s simple, cozy, and full of flavor. I love how adaptable it is and how quickly it comes together, making it a recipe I can rely on any time I need something warm and satisfying. It’s the kind of soup I’m always happy to make again.
Chicken pastina soup is a cozy, quick-to-make comfort meal featuring tender shredded chicken, tiny star-shaped pasta, soft vegetables, and fresh herbs in a rich broth. It’s perfect for busy weeknights or when you need a warm, soothing bowl of homemade goodness.
Total Time:30 minutes
Yield:6 servings
Ingredients
2 tbsp unsalted butter or olive oil
1 large onion, diced
4 celery stalks, diced
4 large carrots, diced
3 cloves garlic, minced
1 tbsp fresh sage
2 tsp fresh thyme
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp cayenne pepper (optional)
6 cups vegetable stock, chicken stock, or water
2 bay leaves
1 parmesan rind (optional)
2 poached chicken breasts, shredded
1 cup stelline pastina
2 tsp lemon juice
2 tbsp fresh parsley (optional)
Instructions
Heat butter or olive oil in a large pot over medium-high heat.
Add onion, celery, and carrots. Sauté for 5–7 minutes until soft and fragrant.
Stir in garlic, sage, thyme, salt, pepper, and cayenne (if using). Cook for 1 minute.
Pour in stock, add bay leaves and parmesan rind (if using). Bring to a boil.
Add shredded chicken and pastina. Reduce heat and simmer for 8–12 minutes until pasta is tender.
Stir in lemon juice, adjust seasoning, and remove bay leaves and parmesan rind before serving.
Garnish with fresh parsley if desired and serve warm.
Notes
Use rotisserie chicken to save time.
Substitute other small pasta shapes like orzo or ditalini if needed.
Add spinach or kale at the end for extra greens.
Store soup and pasta separately to prevent over-absorption of broth.
