Cozy Chicken Pastina Soup: The Ultimate Comfort in a Bowl

When the air gets crisp and the days grow shorter, nothing wraps you in warmth like a steaming bowl of homemade soup. This Chicken Pastina Soup is more than a meal it’s a comforting hug from the inside out. I remember my nonna simmering a big pot of it on the stove, her kitchen filled with the aromas of garlic, fresh parsley, and slowly stewed chicken. Whether you’re fighting off a cold or just craving something soul-soothing, this creamy, wholesome soup has everything you need.

What Is Chicken Pastina Soup

Chicken Pastina Soup is a traditional Italian-style soup made with shredded chicken, vegetables like carrots and celery, and tiny pasta called pastina (meaning “little pasta” in Italian). Think of it as the Italian answer to chicken noodle soup but silkier, cozier, and often finished with a creamy broth or a sprinkle of cheese. It’s especially popular with kids, thanks to its mild flavor and tiny pasta shapes, but adults love it just as much for its comfort and nostalgia.

this Recipe

Why You’ll Fall in Love with This Recipe

This soup is ridiculously easy to make, incredibly nourishing, and endlessly comforting. It’s perfect for meal prepping, sick days, or whenever you’re in need of a little culinary TLC. With just a few humble ingredients, you can create a pot of soup that tastes like it’s been simmering for hours—without actually having to do so. The texture of pastina makes every spoonful delightful, while the shredded chicken and vegetables bring substance and balance.

How Does It Taste?

Chicken Pastina Soup is creamy, mild, and savory with layers of comforting flavor. The base is rich with chicken broth and lightly thickened for a luxurious mouthfeel. The chicken is tender, the carrots are sweet, the celery adds freshness, and the pastina brings in a delicate, satisfying texture. A dash of cracked black pepper and fresh herbs elevates every bite. It’s cozy, creamy, and slightly buttery with subtle herbal undertones.

Health & Ingredient Benefits

This soup isn’t just comforting—it’s healing. Chicken provides lean protein essential for tissue repair and immune support. Carrots are packed with beta-carotene, which converts to vitamin A and supports vision and immune function. Celery is rich in antioxidants and fiber, aiding digestion and reducing inflammation. Garlic, if added, acts as a natural antibiotic. And when made with homemade or low-sodium broth, the soup is gentle on the gut and hydrating. Plus, pastina provides just enough carbs to make it hearty without feeling heavy.

Ingredients You’ll Need

• 2 cups cooked shredded chicken (rotisserie or poached)
• 1 cup pastina (or acini di pepe, orzo, or tiny pasta)
• 2 medium carrots, peeled and sliced
• 2 celery stalks, diced
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 6 cups chicken broth (low sodium)
• 1/2 cup whole milk or half & half (for creaminess)
• 1/4 cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Tools You’ll Need

• Large soup pot or Dutch oven
• Sharp knife and cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle for serving

Optional Substitutions & Additions

• Pasta: If you can’t find pastina, use orzo, ditalini, or acini di pepe.
• Dairy-Free: Substitute the milk with a splash of oat milk or omit for a broth-only version.
• Protein Swap: Use turkey or even canned white beans for a vegetarian protein source.
• Add Greens: Stir in baby spinach or kale during the last few minutes of cooking.
• Spice It Up: Add a pinch of red pepper flakes for a subtle kick.

How to Make

1. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Cook for 5–7 minutes until soft. Add garlic and sauté for another 30 seconds.
2. Add Broth & Simmer: Pour in chicken broth and bring to a gentle boil. Lower heat and simmer for 10–15 minutes until vegetables are tender.
3. Cook the Pastina: Stir in the pastina and cook according to package instructions (usually 5–7 minutes). Stir occasionally to prevent sticking.
4. Add Chicken & Creaminess: Stir in the shredded chicken and milk or half & half. Let it heat through for about 5 minutes. Add grated Parmesan and stir until melted.
5. Season and Serve: Season with salt and black pepper to taste. Ladle into bowls and garnish with fresh parsley and extra Parmesan.

What to Serve With

• A crusty slice of sourdough or garlic bread
• A fresh arugula salad with lemon vinaigrette
• Roasted vegetables or steamed green beans
• Parmesan crisps for a crunchy topper

Why It’s Great When You’re Sick

Chicken Pastina Soup is famously gentle on the stomach and hydrating—perfect for flu recovery or when you have a sore throat. The warm broth soothes, the garlic boosts immunity, and the pastina is easy to digest. It’s the kind of soup that nourishes without overwhelming, making it a go-to for cold and flu season.

Tips for Success

• Stir pastina regularly to avoid it clumping or sticking to the bottom.
• Use high-quality broth or homemade stock—it makes all the difference.
• If using leftover rotisserie chicken, remove the skin and shred by hand for the best texture.
• Add the dairy at the end to prevent curdling.
• Double the recipe and freeze individual portions for busy days.

Common Mistakes to Avoid

• Overcooking the pastina: It can become mushy quickly. Cook until just al dente.
• Using too much pasta: Pastina expands, so don’t overdo it—1 cup is plenty for this batch.
• Adding cream too early: High heat can cause it to separate. Always add at the end.
• Under-seasoning: Taste before serving and adjust salt and pepper accordingly.

How to Store & Reheat

Store: Let the soup cool completely and store in an airtight container in the fridge for up to 4 days. The pasta will continue to absorb liquid, so it may thicken.

Reheat: Warm gently over medium heat on the stove, adding a splash of broth or water if it’s too thick. You can also microwave it in 1-minute intervals, stirring between each.

Freeze: Freeze soup without the pastina (or cook pasta separately). Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I make this gluten-free?
Yes, just swap the pastina for gluten-free tiny pasta or even cooked rice.

Is this soup kid-friendly?
Absolutely! The mild flavor, creamy texture, and fun little pasta shapes make it a favorite among children.

Can I use pre-cooked chicken?
Yes, rotisserie or leftover cooked chicken works great—just shred and add it in.

How can I make it more filling?
Add a handful of white beans or a scoop of cooked quinoa for extra protein and fiber.

Nutritional Info (approximate per serving)

• Calories: 320
• Protein: 22g
• Carbohydrates: 30g
• Fat: 14g
• Saturated Fat: 4g
• Fiber: 3g
• Sugar: 4g
• Sodium: 550mg

Conclusion

Chicken Pastina Soup is one of those rare dishes that manages to be both humble and spectacular. Whether you’re nurturing someone you love, feeding your family on a chilly evening, or just craving comfort, this soup will rise to the occasion. Every spoonful carries warmth, tradition, and a little bit of magic. Make a big batch—you’ll be glad you did.

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September 11, 2025 by Melissa