Description
A cozy and creamy Italian-style chicken soup made with tiny pastina pasta, shredded chicken, and hearty vegetables. Perfect for cold days, sick days, or when you just need a bowl of comfort.
Ingredients
2 cups cooked shredded chicken
1 cup pastina (or orzo/acini di pepe)
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
1/4 cup grated Parmesan cheese
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
1. In a large soup pot, heat olive oil over medium heat.
2. Add onion, carrots, and celery. Cook 5–7 minutes until softened.
3. Stir in garlic and cook for 30 seconds.
4. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10–15 minutes.
5. Add pastina and cook according to package directions (5–7 minutes), stirring often.
6. Stir in shredded chicken and milk. Heat through for 5 minutes.
7. Add Parmesan cheese and stir to melt.
8. Season with salt and black pepper to taste.
9. Serve hot, garnished with fresh parsley.
Notes
If making ahead, cook pastina separately and combine before serving to prevent sogginess.
Use rotisserie chicken for a shortcut.
Add baby spinach or kale at the end for extra greens.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
Keywords: chicken pastina soup, creamy chicken soup, Italian soup, comfort food, cold remedy soup, pastina recipe