Chicken Pastina Soup
User Reviews
5
4 reviews
Excellent
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
471 kcal
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Cuisine
Italian
Chicken Pastina Soup
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This easy and delicious Chicken Pastina Soup is the perfect dish for whenever you feel under the weather or just need a bowl of warm comfort. Also known as Brodo di Pollo con Pastina, this simple Italian soup uses small pasta shapes and just a handful of other ingredients.
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Ingredients
For the soup
- 2 tsp butter or olive oil
- 1 yellow onion finely diced, large
- 3 celery finely diced, medium stalks
- 2 carrot peeled and finely diced, large
- ½ tsp salt
- 1 bay leaf
- 9 cups chicken broth see notes, approx. 2 liters; or stock
- 1 ½ cups pastina , I used stelline
- 2 cups chicken see notes, cooked, shredded, 300g
To serve
- Parmesan Cheese grated
- flat leaf parsley , finely diced
- salt to season
- black pepper to season
Instructions
- Heat the butter in a large pot. Once it is foaming add the onions, celery and carrots and cook, stirring, over medium-low heat for 10 to 15 minutes or until the vegetables have softened.
- Season with salt and pepper and add the bay leaf and chicken stock. Bring to a rolling boil then lower the heat to a simmer.
- Stir in the pastine and shredded chicken and cook for however long the pasta cooking time recommendation is (usually 8-10 minutes).
- Discard the bay leaf. Taste the soup and adjust the seasoning as needed. Serve with grated Parmesan and fresh parsley plus a slice of homemade bread. Absolutely delicious!!
Notes
- Making your own Chicken Stock
- If you have a chicken carcass put it to use and make chicken stock instead of wasting it. Just put in a large pot or the slow cooker together with water to cover, bay leaves, onion, celery and carrots plus a teaspoon of black peppercorns, and two tablespoons of apple cider vinegar.
- Simmer for two hours (8 hours on low in a slow cooker) then strain. Reserve any chicken meat to use in the soup and use the stock immediately or store in the fridge for 3-4 days. You can also freeze the stock for up to three months.
- If you are serving babies then leave out the salt and make sure to use a low sodium broth.
- The soup can be stored for up to three days in the fridge. If possible strain the soup and store the pasta separately from the broth otherwise it will absorb a lot of the broth. If that happens simply stir some hot water when you reheat the soup.
- Freezing the soup is not recommended but as it is so quick and easy to make I don’t feel too bad about that!
- If you don’t have any leftover roast chicken (shredded Rotisserie Chicken will work also) to hand then add 6 chicken tenders to the soup at the same time as the broth and simmer for 20 minutes or until cooked through. Slice or shred and add back to the soup.
Nutrition Information
Show Details
Calories
471kcal
(24%)
Carbohydrates
60g
(20%)
Protein
41g
(82%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.1g
(5%)
Cholesterol
65mg
(22%)
Sodium
564mg
(24%)
Potassium
852mg
(18%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
5309IU
(106%)
Vitamin C
5mg
(6%)
Calcium
61mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 60g | 20% |
| Protein | 41g | 82% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 65mg | 22% |
| Sodium | 564mg | 24% |
| Potassium | 852mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 5309IU | 106% |
| Vitamin C | 5mg | 6% |
| Calcium | 61mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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