Go Back

Homemade Chicken Pastina Soup with Parmesan

Homemade chicken pastina soup simmers chicken thighs and vegetables in broth before tender pastina, Parmesan, and parsley are stirred in. The result is a comforting soup with savory broth, tender chicken, and a creamy finish from the melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 34 minutes
Total Time 49 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, finely diced
  • 2 carrots medium, peeled and diced
  • 2 celery ribs, diced
  • 2 cloves garlic minced
  • 1 lb chicken thighs boneless, skinless
  • 8 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup pastina
  • 0.5 cup Parmesan cheese finely grated
  • 2 tbsp fresh parsley chopped

Method
 

  1. Heat the olive oil in a 6-quart pot over medium heat.
  2. Add the onion, carrots, and celery and cook for 6–8 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds, until fragrant.
  4. Add the chicken, broth, bay leaf, salt, and pepper; bring to a boil.
  5. Reduce the heat to maintain a gentle simmer and cook uncovered for 18–22 minutes, until the chicken reaches 165°F in the thickest part.
  6. Transfer the chicken to a cutting board.
  7. Remove and discard the bay leaf.
  8. Keep the broth at a simmer, add the pastina, and cook for 5–7 minutes, stirring often, until tender.
  9. Shred the chicken and return it to the pot.
  10. Stir in the Parmesan and parsley until the cheese is melted.
  11. Serve.

Notes

Stir the pastina often as it cooks so it does not stick to the pot. Refrigerate leftovers for 3–4 days; freezing is possible, though the pastina may soften. For a gluten-free option, use gluten-free pastina.