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Our easy Chicken Pastina Soup recipe is just what you need on a chilly fall day. Light, yet satisfying, it’s a fun twist on your basic chicken noodle.
With a simple clear broth seasoned with herbs and aromatic veggies, this nostalgic bowl of chicken and stars will take you back to your childhood…
Are you ready for soup season? We sure are!
From hearty dishes like Hungarian Goulash and Birria Ramen, to light delights such as Caldo de Pollo and Finnish Lohikeitto, we’re keeping those soup pots full.
Pastina is a type of tiny, star-shaped pasta that is a staple in many Italian kitchens, particularly for dishes aimed at children. Its name literally means “little pasta” in Italian, and it’s the smallest pasta shape available.
It is beloved for its versatility and ease of eating, making it especially popular for soups and as a first food for toddlers.
The popular pasta brand Ronzoni created quite a stir in early 2023 when it was announced that they would discontinue the popular pasta shape. Fans were absolutely devastated.
Fortunately, Barilla and other brands still produce the beloved star pasta.
For more detailed instructions, as well as specific measurements, see the recipe card at the bottom of the post. Here is a quick overview:
1. Brown the chicken: This step adds a lot of flavor to the end product. Give the thighs a quick sear, about 5 minutes per side. Remove them to a plate.
2. Sauté the soffritto: Add in onion, carrots and celery. Sauté till they start to soften, then add in garlic for a minute.
3. Simmer: Add in broth, chicken and herbs. Simmer for at least 20 minutes.
4. Shred the chicken: Remove the chicken from the soup and discard the skin and bones. Shred the meat, then return to the soup.
5. Cook the pastina: Add in the star pasta. Cook for about 5 minutes. Remove from heat, then serve.
Chicken and stars refrigerates well for 4-5 days. First, allow it to cool completely, then transfer to an airtight container for refrigeration.
It can also be frozen for up to 3 months in a freezer-safe container. Just thaw overnight in the fridge before using.
Reheat the soup in a pan on stovetop over medium heat until heated through.
Take a nostalgic culinary trip back in time with our easy pastina soup recipe. Sometimes even the simplest things in life can bring so much comfort and joy.
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Try these other great soups!
Portuguese Bean Soup
Italian Sausage Soup
Caldo de Res
Miso Ramen
Sopa de Fideo
Tuscan Bean Soup
Sancocho
Yakamein
Chicken Pastina Soup, or Chicken and Stars, is a light yet satisfying dish perfect for when you want something warm to cozy up to.
- You can use boneless skinless chicken for this recipe. It does make the shredding step a bit quicker. But the skin and bones do add a lot of flavor to the broth, so that’s why we use them.
- Allow the soup to simmer gently. Boiling it vigorously can make the chicken tough and break down the vegetables too much. If time allows, simmer for longer to allow the flavors to develop even more.
- Serve the soup hot, but be cautious of the temperature, especially if serving to children. The pastina can retain heat.
- Leftovers refrigerate well in an airtight container for 4-5 days. Reheat in a pan on stovetop over medium heat.
- For lazy days, use pre-shredded rotisserie chicken.
Nutrition information is automatically calculated, so should only be used as an approximation.
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Welcome to GypsyPlate! I’m Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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Hi! I’m Alpana, former worldwide tour leader and professional caterer. Along with my husband, Jason, I love to cook foods from around the world. Here you’ll find hundreds of easy, step-by-step recipes tested right in our own kitchen.
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