Recipe
Chicken Soup with Pastina Recipe
Published: April 1, 2024
This chicken soup with pastina is my go-to comfort food. It's a hearty blend of veggies, tender chicken, and tiny pasta, all simmered in a savory broth. Simple, yet utterly satisfying!
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You're craving something comforting, right? I've got your fix with my chicken soup with pastina recipe. Picture flavorful broth, tender chicken, and delicate pastina pasta in every spoonful. Simple, hearty, satisfying. Trust me, making this soup feels like a cozy hug on chilly days. The best part? It requires everyday ingredients and is super easy to whip together. Let's get cooking, shall we?
Ingredients for Homemade Chicken Soup With Pastina
- Olive oil: Adds flavor and richness to the soup base, enhancing the overall taste and providing a smooth texture.
- Onion: Provides a savory base flavor and adds depth to the soup, creating a well-rounded taste profile.
- Carrots: Bring a subtle sweetness and vibrant color to the soup, while adding a hint of earthiness.
- Celery: Adds a refreshing crunch and a mild, herbaceous flavor that complements the other vegetables in the soup.
- Garlic: Infuses the soup with a robust aroma and a pungent flavor, enhancing the overall savory profile of the dish.
- Chicken broth: Forms the flavorful base of the soup, providing richness and depth of flavor to the dish.
- Cooked chicken: Adds protein and heartiness to the soup, making it a satisfying and filling meal.
- Pastina pasta: Adds a comforting element to the soup, providing a soft texture and a delightful bite in every spoonful.
- Fresh parsley: Offers a pop of freshness and a burst of color to the finished dish, enhancing its visual appeal.
When making this chicken soup with pastina recipe, try adding a squeeze of lemon juice at the end to brighten up the flavors and add a refreshing twist to the dish. Lemon juice can enhance the overall taste and bring a zesty element to the soup.
Read more: Instant Pot Chicken Quinoa Soup Recipe
Essential Tools and Equipment for Making This Soup
- Large pot: Essential for cooking the soup and accommodating all the ingredients.
- Chef's knife: Needed for chopping the vegetables and shredding the chicken with precision.
Common Questions About This Chicken Soup Recipe
Serves: 4 people
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 cup cooked chicken, shredded
- 1/2 cup pastina pasta
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook until vegetables are soft, about 5 minutes.
- Add the garlic and cook for another minute.
- Pour in the chicken broth and bring to a simmer.
- Add the shredded chicken and pastina pasta. Cook until the pasta is al dente, about 10 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Nutritional value:
Per Serving in Calories: 250 kcal | Carbohydrates: 20 g | Protein: 15 g | Total Fat: 10 g | Saturated Fat: 2 g | Trans Fat: 0 g | Monounsaturated Fat: 5 g | Polyunsaturated Fat: 2 g | Cholesterol: 30 mg | Sodium: 800 mg | Dietary Fiber: 3 g | Sugar: 5 g | Calcium: 50 mg | Potassium: 400 mg | Iron: 2 mg | Vitamin A: 500 µg | Vitamin C: 10 mg
Tips for Making Chicken Soup With Pastina in Advance
Make Ahead Instructions
- Prepare the chicken soup as directed but do not add the pastina pasta.
- Let the soup cool completely before storing it in an airtight container in the refrigerator for up to 3 days.
- When ready to serve, reheat the soup and add the pastina pasta. Cook until the pasta is al dente.
Freezing Instructions
- Prepare the chicken soup without adding the pastina pasta.
- Allow the soup to cool completely.
- Transfer the soup to a freezer-safe container or resealable bags, leaving some room for expansion.
- Label the container with the date and freeze for up to 3 months.
- To serve, thaw the soup in the refrigerator overnight.
- Reheat the soup on the stovetop, add the pastina pasta, and cook until the pasta is tender.
