10-Minute Chicken Pastina Soup

10-Minute Chicken Pastina Soup

A quick, soothing soup made with tiny pasta simmered in rich chicken broth.

Total 15 min Makes 4 servings Calories 240/serving

Dietary

Nut free, Halal

Allergens

Dairy, Wheat

This speedy pastina soup leans on store-bought broth and rotisserie chicken to deliver a warming, comforting bowl in under 15 minutes. The tiny pasta cooks directly in the simmering broth, releasing starch that gives the soup a silky, slightly thickened body. It's an easy weeknight dinner or a go-to remedy when someone in the house is feeling under the weather.

Ingredients

  • 6 cups chicken broth
  • 1 cup pastina pasta
  • 1 1/2 cups cooked shredded rotisserie chicken
  • 1 cup carrots, finely diced
  • 1/2 cup celery, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Heat olive oil in a 6-quart saucepan over medium heat. Add the carrots, celery, and garlic, and sauté until just softened, about 3 minutes.

  2. Pour in the chicken broth and bring to a boil over high heat.

  3. Stir in the pastina and cook, stirring occasionally to prevent sticking, until tender, about 5 minutes.

  4. Add the shredded chicken, salt, and pepper, and simmer until heated through, about 2 minutes.

  5. Remove from heat and stir in the Parmesan cheese and parsley. Taste and adjust seasoning as needed before serving.

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    10-Minute Chicken Pastina Soup

    This speedy pastina soup leans on store-bought broth and rotisserie chicken to deliver a warming, comforting bowl in under 15 minutes. The tiny pasta cooks directly in the simmering broth, releasing starch that gives the soup a silky, slightly thickened body. It's an easy weeknight dinner or a go-to remedy when someone in the house is feeling under the weather.

    15 min 4 servings 240 cal

    Ingredients

    • 6 cups chicken broth
    • 1 cup pastina pasta
    • 1 1/2 cups cooked shredded rotisserie chicken
    • 1 cup carrots, finely diced
    • 1/2 cup celery, finely diced
    • 2 cloves garlic, minced
    • 1 tablespoon olive oil
    • 1/2 cup grated Parmesan cheese
    • 2 tablespoons fresh parsley, chopped
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    Method

    1. 1

      Heat olive oil in a 6-quart saucepan over medium heat. Add the carrots, celery, and garlic, and sauté until just softened, about 3 minutes.

    2. 2

      Pour in the chicken broth and bring to a boil over high heat.

    3. 3

      Stir in the pastina and cook, stirring occasionally to prevent sticking, until tender, about 5 minutes.

    4. 4

      Add the shredded chicken, salt, and pepper, and simmer until heated through, about 2 minutes.

    5. 5

      Remove from heat and stir in the Parmesan cheese and parsley. Taste and adjust seasoning as needed before serving.