Chicken Pastina Soup
I have loved chicken pastina soup since I was a little kid. The whole house would smell amazing while the soup cooked. It's definitely a favourite Italian comfort food. I love the tiny star shaped pasta in this amazing Italian chicken soup with pasta.
Servings: 6
Ingredients
- 2 Cups chicken cooked
- 6 Cups chicken broth
- 1 Cup onions chopped
- 1 Cup carrots peeled and chopped
- 1 Cup pasta stellini, dried
- ½ Cup celery chopped
- 3 Tablespoons lemon juice
- 2 Tablespoons olive oil
- 2 Tablespoons parsley fresh
- 1 Teaspoon salt
- 1 Teaspoon garlic powder
- 1 Teaspoon Italian seasoning
- ½ Teaspoon black pepper
- ¼ Teaspoon red pepper flakes
Instructions
- Add the chopped onions, carrots and celery to a large soup pot with the olive oil. Sauté the vegetables on medium high heat until the onions are translucent.
- Add the chicken, salt, pepper, garlic powder, Italian seasoning, and red pepper flakes. Mix to combine.
- Pour the chicken broth and lemon juice into the pot. Bring the soup to a boil, then reduce the heat to a simmer. Let the soup simmer, covered, for 5 to 10 minutes.
- Add in the stellini pasta, and cook until the pasta is al dente.
- Remove the soup from heat and stir in the fresh parsley.
- Serve immediately, garnished with parsley and/or red pepper flakes if liked.
Notes
Don’t overcook the pasta: It continues to soften in the hot broth, so stop when it’s just al dente.
Brighten before serving: A final squeeze of lemon makes the flavors pop.
Add greens: A handful of baby spinach or kale stirred in at the end adds extra nutrients.
Brighten before serving: A final squeeze of lemon makes the flavors pop.
Add greens: A handful of baby spinach or kale stirred in at the end adds extra nutrients.
Nutrition
Calories: 169kcal | Carbohydrates: 9g | Protein: 14g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 1513mg | Potassium: 429mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3947IU | Vitamin C: 11mg | Calcium: 47mg | Iron: 2mg
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