This Comforting Chicken Pastina Soup—affectionately known as Italian Penicillin—is the ultimate soothing, soul-warming soup for chilly nights or whenever you’re feeling under the weather! Tiny star-shaped pastina pasta, tender shredded chicken, sweet carrots, and celery simmer gently in a rich, golden homemade chicken bone broth infused with garlic, fresh herbs, and freshly grated Parmesan cheese.
It’s classic Italian nonna comfort food made simple in one pot in just 30 minutes. Every spoonful is light yet nourishing, warming you from the inside out. Serve hot with a dusting of freshly grated Parmesan cheese and warm crusty sourdough bread!
Why You'll Love This Recipe
- The ultimate cozy comfort soup: nourishing, light, and deeply restorative (Italian Penicillin)
- Quick 30-minute one-pot meal made with wholesome, simple ingredients
- Tiny star-shaped pastina pasta cooks directly in the golden chicken broth in just 6 minutes
- Packed with immune-boosting garlic, fresh herbs, veggies, and lean protein!
If you love cozy one-pot soups like our Creamy Chicken and Gnocchi Soup or our Creamy Sausage Ditalini Soup, this chicken pastina soup will become your go-to feel-good remedy.
Key Ingredients & Smart Substitutions
Here are the nourishing ingredients you’ll need:
- Tiny Pastina Pasta: 1 cup dry pastina (stelline little stars, acini di pepe, or orzo).
- Cooked Shredded Chicken: 2.5 to 3 cups cooked shredded chicken breast (rotisserie chicken works great).
- Rich Chicken Broth: 6 cups quality low-sodium chicken broth or rich chicken bone broth.
- Mirepoix Veggies: 2 medium carrots (peeled and sliced), 2 ribs celery (diced), and 1 medium yellow onion (diced).
- Garlic & Fresh Herbs: 4 cloves minced garlic, 1 tablespoon chopped fresh Italian parsley, and 3 sprigs fresh thyme.
- Parmesan Cheese: 1/2 cup freshly grated Parmigiano-Reggiano (plus extra for serving and an optional Parmesan rind in the broth!).
- Olive Oil & Seasonings: 1 tablespoon extra virgin olive oil, kosher salt, and freshly cracked black pepper.
How to Make Chicken Pastina Soup (Step-by-Step)
1. Sauté the Mirepoix Aromatics: In a large Dutch oven or soup pot over medium heat, warm 1 tablespoon of extra virgin olive oil. Add the sliced carrots, diced celery, diced yellow onion, and minced garlic. Sauté for 5 to 6 minutes until tender and fragrant.
2. Simmer the Golden Broth & Chicken: Pour in the chicken broth. Add the shredded chicken, fresh thyme sprigs, salt, and black pepper (and an optional Parmesan rind if you have one). Bring to a rolling boil, then reduce heat to low and simmer gently for 10 minutes to allow the flavors to deepen.
3. Cook the Pastina Pasta: Discard the thyme stems. Stir the dry pastina pasta into the simmering soup. Cook uncovered over medium-low heat for 6 to 8 minutes, stirring occasionally so the tiny stars don’t stick to the bottom, until the pasta is perfectly tender and al dente.
4. Finish & Serve: Remove from heat and stir in the fresh parsley and freshly grated Parmesan cheese until melted throughout the golden broth. Ladle into warm soup bowls, finish with an extra sprinkle of Parmesan and black pepper, and serve with toasted bread!
Chef's Helpful Tips
- Add a Parmesan cheese rind: Drop a leftover Parmesan cheese rind directly into the simmering broth in Step 2!
- It slowly melts umami depth and savory richness into the soup base
- Prevent pastina from absorbing all broth: Pastina is like a tiny sponge
- If making ahead of time or storing leftovers, cook the pastina separately and add a ladle of soup over the cooked pasta in each bowl!
What to Serve with Pastina Soup
- Toasted Breads: Warm garlic bread, toasted sourdough, or buttery dinner rolls.
- Citrus Squeeze: A squeeze of fresh lemon juice stirred into the bowl adds a bright, invigorating twist!
- Salad: A simple crisp arugula salad dressed with olive oil and lemon.
Storage & Reheating Instructions
To Store: Let soup cool completely. Store in an airtight container in the refrigerator for up to 3 to 4 days.
To Reheat: Reheat gently on the stovetop over medium-low heat. Add an extra 1/2 to 1 cup of chicken broth or water, as the pastina will have absorbed some liquid while chilling.
Frequently Asked Questions
What is pastina?
Pastina literally translates to “little pasta” in Italian! It refers to any very small pasta shape, most commonly tiny stars (stelline), little round dots (acini di pepe), or tiny alphabet pasta.
Can I freeze chicken pastina soup?
You can freeze the soup base (chicken, broth, veggies) for up to 3 months. When ready to eat, thaw, bring to a boil, and cook fresh pastina directly in the broth for best texture.
More Cozy Soup & Chicken Recipes to Savor Next
- Creamy Chicken and Gnocchi Soup — Olive Garden copycat soup with pillowy potato gnocchi.
- Creamy Sausage Ditalini Soup — 30-minute one-pot Italian soup with kale and Parmesan.
- Hearty Cheeseburger Soup — Rich, creamy cheddar cheese soup with beef and potatoes.
Chicken Pastina Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Chicken pastina soup is the ultimate comfort food, perfect for chilly evenings or when you’re feeling under the weather. This hearty dish features tender chicken, tiny pastina pasta, and a medley of fresh vegetables simmered in a savory broth that’s bursting with flavor. With its delightful aroma and nourishing ingredients, each bowl offers warmth and a touch of nostalgia, reminiscent of home-cooked meals shared with loved ones. Easy to prepare and customizable, this soup will quickly become your go-to remedy for any day that needs a little extra comfort.
Ingredients
- 1 cup dry tiny pastina pasta (stelline stars or acini di pepe)
- 3 cups cooked shredded chicken breast
- 6 cups low-sodium chicken broth (or bone broth)
- 2 medium carrots, sliced
- 2 ribs celery, diced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped fresh Italian parsley
- 3 sprigs fresh thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Extra grated Parmesan and lemon wedges (for serving)
Instructions
- Sauté Aromatics: In a Dutch oven over medium heat, heat olive oil. Sauté carrots, celery, onion, and garlic for 5 to 6 minutes until tender.
- Simmer Broth & Chicken: Add chicken broth, shredded chicken, thyme sprigs, salt, and pepper. Bring to a boil, then simmer gently for 10 minutes.
- Cook Pastina: Discard thyme stems. Stir in dry pastina pasta and simmer uncovered for 6 to 8 minutes until pasta is tender.
- Garnish & Serve: Remove from heat and stir in fresh parsley and grated Parmesan. Ladle into bowls and serve hot with crusty sourdough bread!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 370
- Sugar: 3g
- Sodium: 660mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 70mg
Mueller 10-in-1 Vegetable Chopper – Slice, Dice & Mince Effortlessly! 
