This Chicken Pastina Soup is our go-to meal when someone is feeling under the weather! An easy, homemade chicken soup recipe that warms you from the inside out!
Scale
Ingredients
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 1 tablespoon chopped garlic
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 1 teaspoon chopped fresh thyme
- 2 1/2 cups diced cooked chicken
- Parmesan cheese rind (if you have it, optional but adds great flavor to the soup!)
- 6 cups chicken stock (homemade or store bought)
- 2/3 cup pastina (add less if you like to have more broth in the soup)
- Garnish the soup with parmesan cheese, parsley and black pepper if desired
Instructions
- Pour the olive oil into a soup pot or Dutch oven over medium heat. Add the onion, celery, and carrots to the pot and stir. Cook for 5-7 minutes until the vegetables have softened. Add the garlic, stir and cook 1 minute longer.
- Season the vegetables with a teaspoon of salt and black pepper to taste, then add the fresh thyme and diced chicken. Add the parmesan cheese rind if using, then pour in the chicken stock. Stir and bring to a simmer for 20 minutes, uncovered.
- Remove the cheese rind from the soup. Pour the pastina into the soup, stir and bring back to a simmer for 7-8 minutes until the pastina is tender and has thickened in the soup. Stir often while the pastina is cooking so that it doesn’t stick to the bottom of your pot.
- Taste the soup for seasonings and adjust if needed. Serve the soup with grated parmesan cheese on top and more fresh black pepper to taste if desired.
Recipe Notes
Store: Place cooled down, leftover soup in an air tight container in the refrigerator for 3-4 days. Note, if using leftover chicken or turkey that’s already been in the refrigerator for a few days, you’ll want to use the soup up in a day or two.
Reheat: Reheat soup in the microwave or in a pot on the stove. Add more chicken stock if the soup is too thick. Reheat frozen soup by letting the soup thaw in the refrigerator and then following these same steps.
Freeze: Freeze cooled-down, leftover soup in an air-tight container in the freezer for 3 months.
- Category: Dinner
- Method: Stove Top
- Cuisine: American / Italian
