Authentic Italian chicken Pastina Soup
This authentic Italian chicken Pastina Soup starts with a rich homemade chicken broth made with bone-in chicken, carrots, celery, onion, and garlic. The vegetables are pureed right into the broth, giving the soup wonderful flavor and body. Tiny pastina is cooked directly in the broth and finished with Parmesan. For an even heartier bowl, shred some of the cooked chicken and return it to the soup.
Ingredients
For the Homemade Chicken Broth
- 2 1/2 -3 Lbs. bone-in chicken pieces, such as thighs, legs, breasts, or a combination
- 3 medium carrots, peeled and cut into large pieces
- 3 stalks celery cut into large pieces
- 1 large yellow onion, peeled and quartered
- 2 cloves garlic , peeled
- 10 cups water
- 1 Tbsp salt or to taste
For the Pastina Soup
- 8 cups homemade chicken broth, including the pureed vegetables
- 1 cup pastina, such as stelline or another tiny soup pasta
- 2 Tbsp butter
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper, to taste
Optional Egg and Chicken Finish
- 1 large egg
- 1/3 cup freshly grated Parmesan cheese
- 1 -2 cups shredded cooked chicken from the broth
Instructions
Make the Chicken Broth
Place the bone-in chicken, carrots, celery, onion, and garlic in a large stockpot .Add the cold water and salt. The chicken and vegetables should be completely covered. Bring the pot slowly to a boil. Reduce the heat to low and gently simmer for about 1 ½ to 2 hours, partially covered, until the chicken is completely cooked and tender and the broth is flavorful.- Remove the chicken from the pot and place it on a plate. Allow it to cool enough to handle. Remove and discard the skin and bones, then shred the chicken if you want to add it back to the soup. Remove the carrots, celery, onion, and garlic from the broth. Transfer the vegetables to a blender or food processor with about 1 cup of the broth. Puree until smooth. Return the pureed vegetables to the broth and stir well. Taste and adjust the salt.
Make the Pastina Soup
Bring 8 cups of the homemade broth with the pureed vegetables to a gentle boil. Add the pastina and cook according to the package directions, usually about 5 to 7 minutes, stirring occasionally so the tiny pasta doesn't stick together. Stir in the butter and ½ cup Parmesan cheese. If using the shredded chicken, add 1 to 2 cups to the soup and heat until warmed through.Optional Egg and Parmesan Finish
For an extra-rich traditional-style finish, whisk the egg and 1/3 cup Parmesan together in a small bowl.Reduce the soup to low heat. Slowly drizzle the egg and Parmesan mixture into the hot soup while stirring continuously.Continue stirring for about 1 minute, until the egg is cooked and incorporated into the soup.Taste and adjust the seasoning with salt and freshly ground black pepper.Ladle into bowls and serve immediately with additional freshly grated Parmesan.
Notes
For the best pastina soup, cook the pastina just before serving. Those tiny pasta shapes continue absorbing the broth as they sit, so the soup can quickly become thick. If you have leftovers, simply add a little extra hot chicken broth when reheating to bring it back to the perfect consistency.