70 minutes
A comforting and traditional chicken soup with pastina, perfect for cold days or when you need a warm, homemade meal.
Chicken Breasts, boneless, skinless, cut into pieces
0 lb
Yellow Onion, thinly sliced
each
tablespoons
Kosher Salt, adjust to taste
tablespoons
teaspoons
teaspoons
Carrots, peeled, sliced into ¼-inch half moons
each
Celery Ribs, sliced into ¼-inch half moons
each
Garlic Clove, finely chopped
each
teaspoons
Pastina, Acini di Pepe or orzo
0 oz
Flat Leaf Parsley, finely chopped
cups
Parmesan Cheese, grated, for serving
to taste
1. Start Soup Base
In a large pot, combine chicken pieces with 10 cups of water. Partially cover, bring to a boil over high heat, then skim off any foam.
2. Flavor Build
Add sliced onion, olive oil, salt, garlic powder, and pepper. Return to a gentle boil, then cover, reduce heat to medium-low, and simmer for 10 minutes.
3. Veggie Simmer
Incorporate carrots, celery, chopped garlic, and tomato paste. Bring to a gentle boil again, then simmer covered on medium-low for 30 minutes, stirring occasionally. Season to taste.
4. Pasta Addition
Remove chicken pieces to a bowl. Add pastina to the soup, boil, then simmer until pasta is al dente, as per package instructions.
5. Final Touches
While pasta cooks, shred the chicken. Return shredded chicken and parsley to the pot, simmer covered for 2 minutes.
6. Serve
Ladle soup into bowls and top with grated Parmesan cheese.
Make your own chicken stock with bones, vegetables, and herbs, and simmer for several hours.
Cook pastina separately until al dente before adding to the soup to prevent overcooking.
Use organic, free-range chickens for better flavor and texture.
Start with salt when sweating onions and adjust seasoning as the soup cooks.
Use fresh herbs like thyme, oregano, parsley, and fresh garlic and onions for a robust flavor base.
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