Dinner

Chicken Pastina Soup Recipe

ByMaya Arden February 17, 2026February 17, 2026

Introduction

Chicken Pastina Soup is a comforting, nourishing bowl perfect for chilly days or when you need a simple, soothing meal. This soup combines tender shredded chicken, delicate pastina pasta, and fresh vegetables in a flavorful broth that’s easy to make and satisfying.

A white round bowl with handles holds a thick yellow soup filled with small pieces of red tomato and green herbs, with soft white curds adding texture, and a silver spoon resting inside. Around the main bowl, there is a smaller light grey bowl of the same soup with a silver spoon, a white bowl with a blue and red floral patterned spoon, and a white bowl containing brown chips. A white cloth with blue stripes is casually placed near the main bowl. All dishes sit on a white marbled surface decorated with intricate blue patterns. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tsp butter (or olive oil)
1 large yellow onion, finely diced

3 medium celery stalks, finely diced
2 large carrots, peeled and finely diced

½ tsp salt
1 bay leaf

9 cups (approx. 2 liters) chicken broth or stock
1 ½ cups pastina (stelline recommended)
2 cups (300g) shredded cooked chicken

Grated Parmesan cheese
Flat leaf parsley, finely diced
Salt and pepper, to season

Instructions

Step 1: Heat the butter in a large pot. Once it is foaming, add the onions, celery, and carrots. Cook, stirring occasionally, over medium-low heat for 10 to 15 minutes until the vegetables have softened.
Step 2: Season with salt and pepper, then add the bay leaf and chicken stock. Bring the mixture to a rolling boil, then reduce the heat to a simmer.
Step 3: Stir in the pastina and shredded chicken. Cook according to the pasta’s recommended cooking time, usually 8 to 10 minutes, until the pastina is tender.

Step 4: Remove and discard the bay leaf. Taste the soup and adjust seasoning with salt and pepper if needed. Serve hot topped with grated Parmesan cheese and fresh parsley. Enjoy with a slice of homemade bread for a complete meal.

Tips & Variations

Use olive oil instead of butter for a lighter soup with a subtle fruity flavor.
Substitute pastina with other small pasta shapes like orzo or acini di pepe if unavailable.

Add a squeeze of lemon juice for a bright, fresh touch just before serving.
For extra nutrition, stir in some baby spinach or kale during the last few minutes of cooking.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Because pastina absorbs liquid and softens over time, the soup may thicken when chilled—add a little extra broth or water when reheating on the stove to loosen it back up. Reheat gently until hot throughout.