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.
- Freeze soup base without pasta for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 270
- Sugar: 5g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg
