Pastina Soup with Chicken: The Cozy Bowl You’ll Crave

You know that bowl your grandma swore could fix anything—cold, bad breakup, existential crisis? This is that bowl.

Pastina Soup with Chicken is a humble, comfort-loaded classic that works because it’s simple, fast, and outrageously satisfying.

Tiny star-shaped pasta, tender chicken, silky broth—boom, you’ve got a weeknight win and a sick-day savior. It’s Italian nonna energy with a modern, get-it-done vibe. Yes, it’s nostalgic.

No, it’s not optional.

Why This Recipe Works

• Tiny pasta, big payoff: Pastina cooks fast and releases just enough starch to make the broth feel plush and luxurious.
• Layered flavor in minutes: A quick sauté of aromatics builds a rich base without babysitting a pot for hours.
• Flexible protein: Use leftover chicken, rotisserie, or poach fresh—this recipe forgives and still tastes like you worked hard.
• Balanced comfort: Bright lemon and fresh herbs keep the bowl light, so it’s soothing but not sleepy.

Pastina Soup with Chicken: The Cozy Bowl You’ll Crave

Recipe by Wendy CarterCourse: Dinner, Pasta

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

360

kcal

Ingredients

• 2 tablespoons olive oil

• 1 small yellow onion, finely diced

• 2 medium carrots, peeled and diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 6 cups low-sodium chicken broth (or bone broth for extra richness)

• 8 ounces cooked chicken, shredded (rotisserie works great)

• 3/4 cup pastina (stelline or any tiny pasta like acini di pepe)

• 1 bay leaf

• 1 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon freshly ground black pepper

• 1 tablespoon lemon juice, plus extra wedges for serving

• 2 tablespoons fresh parsley, finely chopped

• Optional enrichments: 1 tablespoon butter, 1 beaten egg, and/or 2 tablespoons grated Parmesan

Step-by-Step Instructions

• Sweat the aromatics: Heat olive oil in a large pot over medium. Add onion, carrots, and celery. Cook 5–6 minutes, stirring, until softened and glossy.
• Add garlic and cook 30 seconds until fragrant.
• Build the broth: Pour in chicken broth and add bay leaf. Bring to a gentle boil, then reduce to a lively simmer for 5 minutes to marry flavors.
• Add the pastina: Stir in pastina and cook according to package directions (usually 5–8 minutes), stirring occasionally so it doesn’t stick. Keep the simmer steady, not raging.
• Chicken time: Add shredded chicken during the last 2–3 minutes to warm through.
• Season with salt and pepper. If using butter, swirl it in now for extra body. FYI: Taste before you salt—broths vary.
• Finish bright: Remove bay leaf.
• Stir in lemon juice and parsley. If adding Parmesan, sprinkle and stir. For an egg-drop effect (optional), turn heat to low and stream in a beaten egg while stirring gently.
• Serve hot: Ladle into bowls.
• Garnish with more parsley, lemon, and pepper. If it thickens while sitting, splash in hot water or broth to loosen.

How Long Does It Keep?

Refrigerator: 3–4 days in an airtight container. The pasta will continue absorbing broth, so expect a thicker texture on day two (not a bug, a feature).

Add a splash of broth or water when reheating.

Freezer: 2–3 months, but freeze without the pastina for best texture. Cook fresh pastina when reheating for top-tier results.

Wholesome Benefits

• Protein + carbs synergy: Chicken provides lean protein while pastina delivers quick fuel—comfort that actually sustains you.
• Gut-friendly warmth: Warm broth is soothing, hydrating, and easy on digestion. Bonus points if you use bone broth for collagen and minerals.
• Micronutrient boost: Carrots and celery lend vitamins A and K, while parsley adds vitamin C and a clean, fresh finish.
• Low effort, high return: Minimal chopping, maximal coziness.
  

  Your time matters—so does your sanity.

Mistakes That Ruin the Recipe

• Overcooking the pastina: It goes from perfect to mush fast.
  

  Start tasting a minute before the package says it’s done.

• Boiling the soup aggressively: A rolling boil can shred chicken and turn pasta gummy. Simmer like a pro.
• Under-salting the base: Bland broth equals bland soup. Season in layers—after the pasta cooks, taste and adjust.
• Adding lemon too early: Boiling lemon dulls the brightness.
  

  Add at the end for a clean, zesty pop.

• Ignoring texture on day two: Leftovers thicken. Don’t fight it—just loosen with hot broth or water when reheating.

Switch It Up

• Egg-Lemon Twist (Avgolemono-lite): Whisk 1 egg with 1 tablespoon lemon juice; temper with hot broth and stir in off heat for silkiness.
• Green Machine: Stir in a handful of baby spinach or peas at the end for color and nutrients.
• Ginger-Garlic Immunity Boost: Add 1 teaspoon grated ginger and an extra clove of garlic with the aromatics. Not traditional, but your immune system won’t complain.
• Gluten-Free: Swap in tiny gluten-free pasta or cooked white rice.
  

  Adjust simmer time accordingly.

• Parmesan Rind Hack: Simmer a rind with the broth, remove before serving. Instant umami flex, IMO.

FAQ

Can I cook the pastina separately?

Yes. Cook it in salted water until just shy of done, then add to the soup.

This prevents over-thickening and gives you more control for leftovers.

What if I only have raw chicken?

Simmer 2 small chicken breasts in the broth for 12–15 minutes until cooked through, remove and shred, then continue with the recipe. Skim any foam for a clearer soup.

Is there a dairy-free option?

Absolutely. Skip butter and Parmesan.

The soup is still rich thanks to the pastina starch and olive oil.

Can I use stock cubes or bouillon?

You can, but go light on added salt. Bouillon concentrates can be quite salty. Taste as you go to avoid a salt bomb.

What’s the best pastina shape?

Stelline (tiny stars) are classic.

Acini di pepe or orzo also work, but adjust the cook time—larger shapes need longer.

How do I make it more filling?

Add more chicken, a handful of cannellini beans, or finish with a beaten egg. A sprinkle of Parmesan and a drizzle of olive oil also make it feel extra substantial.

Why did my soup thicken in the fridge?

Pasta keeps absorbing liquid as it sits. Reheat with extra broth or water until it reaches your preferred consistency.

No drama, just science.

My Closing Thoughts

Pastina Soup with Chicken is the culinary equivalent of a warm text from someone who actually gets you.

It’s fast, forgiving, and always delivers comfort without demanding your whole evening. Keep the ingredients on standby and you’ll always have a reliable yes in your week.

One pot, minimal effort, maximum “ahh.” Now go make the bowl that fixes Tuesday.