This chicken pastina soup is pure comfort in a bowl—filled with tender pastina, juicy pulled chicken, and hearty vegetables.
It’s warm, soothing, and exactly what you crave on a chilly day or when you need a little comfort food magic.
Why You’ll Love This Recipe
Light, wholesome, and incredibly comforting
Packed with flavorful veggies and tender chicken
Kid-friendly and perfect for cold days
Comes together in just 30 minutes
What You’ll Need (Ingredient Highlights)
Pastina – Tiny pasta stars that make every spoonful cozy
Pulled chicken – Already cooked, making this recipe quick and easy
Carrots, celery & onion – Classic soup base for depth and heartiness
Chicken stock – Rich, flavorful broth to tie everything together
Fresh herbs & parmesan – Add brightness and a touch of creaminess
Pro Tips Before You Start
Use rotisserie chicken or leftover roast chicken to save time
Chop your veggies small so they cook evenly and quickly
Stir the soup often once you add the pastina so it doesn’t stick
Add more stock if the pastina soaks up too much liquid
How to Make Chicken Pastina Soup
Step 1: Sauté the Veggies
Heat olive oil in a large soup pot over medium heat.
Add chopped onion, carrots, and celery.
Cook for 10 minutes until softened, then stir in minced garlic and cook 2 minutes more.
Step 2: Add the Broth
Pour in chicken stock and season with black pepper.
Bring to a simmer and let cook for 10 minutes to allow flavors to meld.
Step 3: Add the Pastina
Stir in the uncooked pastina and let simmer for 10 minutes, or until the pasta is tender.
Stir frequently to prevent sticking.
Step 4: Add Chicken & Serve
Stir in the cooked pulled chicken and warm through.
Ladle soup into bowls and top with freshly grated parmesan and chopped herbs.
What to Serve It With
Crusty Italian bread or garlic toast
A light green salad
Extra parmesan on the side
Variations / Substitutions
Use orzo or acini di pepe if you don’t have pastina
Add spinach or kale at the end for extra greens
Make it vegetarian with veggie stock and white beans instead of chicken
Storage & Leftovers
Store in the fridge in an airtight container for up to 4 days
Reheat gently on the stovetop; add extra broth as needed
Not ideal for freezing, as pastina becomes mushy
FAQs
Can I use raw chicken instead?
Yes, but you’ll need to simmer it longer until fully cooked, then shred it before returning to the pot.
What kind of pastina should I use?
Any tiny pasta will work—stelline (stars), acini di pepe, or even orzo.
Is this soup gluten-free?
Only if you use gluten-free pasta.
How do I keep the pastina from absorbing all the broth?
Cook it just until done, and add more broth if needed before serving.
Can I make it ahead of time?
Yes, just store the cooked pastina separately and combine before reheating.
Final Thoughts
There’s something so nostalgic and soothing about a bowl of chicken pastina soup.
It’s quick, cozy, and makes you feel like everything is right in the world.
Chicken Pastina Soup
Ingredients
- 2 tbsp olive oil
- 1 small white onion chopped
- 1 cup carrots chopped
- 1 cup celery chopped
- 8 cups chicken stock
- ½ tsp black pepper
- 2 garlic cloves minced
- ½ cup pastina
- 2 cups cooked pulled chicken
- Fresh herbs for serving
- Parmesan cheese for serving
Instructions
- Heat oil and sauté onion, carrots, and celery for 10 minutes.
- Add garlic and cook 2 minutes.
- Add broth and pepper; simmer 10 minutes.
- Stir in pastina and cook until tender.
- Add chicken and heat through. Serve with herbs and parmesan.
- See full steps with tips & photos → https://wimpysdiner.net/chicken-pastina-soup/
Notes
- Pastina Substitute: Try acini di pepe or orzo if you can’t find pastina.
- Make It Creamy: Stir in a splash of cream or a pat of butter for richness.
- Flavor Boost: Add a bay leaf while simmering the broth and remove before serving.
- Storage: Keeps in the fridge up to 4 days. Add extra broth when reheating.
