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Chicken Pastina Soup

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Prep Time: 15 minutes | Cook Time: 25 minutes
Total Time: 40 minutes
Difficulty: Easy
Intensity: Gentle, restorative cooking
Servings: 4-6
Cure For: Colds, rainy days, and any need for simple comfort

Chicken Pastina Soup is the edible equivalent of a warm hug. This recipe transcends generations, rooted in Italian-American tradition and the universal language of comfort food. It features a clear, savory broth brimming with tender shreds of chicken and pastina—the tiny “little pasta” stars, dots, or rings that define childhood for many. Enriched with a gentle whisk of egg and Parmesan cheese, the soup gains a silky body and a rich, savory depth. This is not just a meal; it’s a quick, restorative remedy, a bowl of pure nostalgia that can be on your table in well under an hour.

Ingredients

For the Soup Base:

  • 1 tbsp olive oil

  • 1 small yellow onion, finely diced

  • 2 medium carrots, peeled and finely diced

  • 2 celery stalks, finely diced

  • 3 cloves garlic, minced

  • 8 cups (2 quarts / 1.9L) good-quality chicken broth (low-sodium preferred)

  • 1 bay leaf

  • 2 tsp fresh thyme leaves (or ½ tsp dried)

  • 1 tsp fresh rosemary, finely chopped (or ¼ tsp dried)

For the Chicken & Pasta:

  • 1 lb (450g) boneless, skinless chicken breasts or thighs

  • 1 cup (about 180g) pastina (stelline, acini di pepe, orzo, or other tiny soup pasta)

  • Salt and freshly ground black pepper

For the Stracciatella (The “Egg Ribbon” Finish):

  • 2 large eggs

  • ⅓ cup (30g) finely grated Parmesan cheese, plus more for serving

  • 2 tbsp fresh parsley, finely chopped

  • 1 tbsp fresh lemon juice (optional, but brightens the soup)

For Serving:

  • Extra grated Parmesan cheese

  • Crusty bread for dipping

  • A drizzle of extra virgin olive oil

  • Cracked black pepper

Instructions

Step 1: Build the Flavor Foundation

  1. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery (the soffritto). Cook, stirring occasionally, for 6-8 minutes until the vegetables have softened but not browned.

  2. Add the minced garlic and cook for 1 more minute until fragrant.

  3. Pour in the chicken broth. Add the bay leaf, thyme, and rosemary. Season lightly with a pinch of salt and pepper (you will adjust at the end).

  4. Increase the heat to high and bring the broth to a gentle boil.

Step 2: Poach the Chicken & Cook the Pastina

This one-pot method infuses the broth with chicken flavor and cooks everything efficiently.

  1. Once the broth is boiling, carefully add the whole chicken breasts or thighs. Immediately reduce the heat to maintain a low simmer.

  2. Cover the pot and let the chicken simmer gently for 15 minutes. After 15 minutes, add the pastina to the simmering broth. Stir well.

  3. Re-cover and continue to simmer for 5-7 more minutes, or until the chicken is cooked through (165°F internal temperature) and the pastina is tender.

Step 3: Shred the Chicken & Prepare the Stracciatella

  1. Using tongs, remove the cooked chicken from the pot and place it on a cutting board. Let it cool for a minute, then use two forks to shred it into bite-sized pieces.

  2. While the chicken cools, prepare the egg mixture: In a small bowl, whisk the two eggs vigorously. Whisk in the ⅓ cup of grated Parmesan cheese, the chopped parsley, and the lemon juice (if using) until well combined.

Step 4: Finish the Soup with Silky Ribbons

  1. Return the shredded chicken to the pot. Discard the bay leaf. Ensure the soup is at a bare simmer, not a rolling boil (too much heat will scramble the eggs).

  2. While stirring the simmering soup in a slow, steady circle with a fork or whisk, slowly drizzle the egg and cheese mixture into the pot in a thin stream. The eggs will cook instantly upon contact, forming delicate, wispy ribbons (stracciatella) throughout the soup. This gives the broth a luxurious, slightly thickened texture.

  3. Immediately remove the pot from the heat. Taste the soup—this is the moment to adjust the seasoning with more salt and pepper as needed.

Step 5: Serve with Love

  1. Ladle the hot soup into deep bowls. The pastina and chicken should be suspended in the savory, silky broth.

  2. Top each bowl with an extra sprinkle of grated Parmesan, a crack of black pepper, and a final drizzle of your best extra virgin olive oil.

  3. Serve immediately with thick slices of warm, crusty bread for dipping.

Recipe Notes & Pro-Tips for Success

  • The Pastina Pantry: If you can’t find pastina, the smallest substitute is acini di pepe or stelline (stars). Orzo is larger but works in a pinch. Avoid pastina labeled “toasted” for this soup.

  • Chicken Choice: Boneless, skinless chicken thighs will yield more flavorful, juicier shreds and are more forgiving than breasts.

  • Broth is Boss: The broth is the star. Use the best quality you can—homemade is ideal, but a good store-bought brand makes this a quick weeknight miracle.

  • The Stracciatella Secret: The key to perfect ribbons, not clumps, is a slow drizzle into a gently moving simmering broth. Do not pour it in all at once.

  • Avoid Overcooking Pasta: The pastina will continue to absorb liquid as the soup sits. For leftovers, it’s best to cook the pastina separately, store it apart from the broth, and combine when reheating to prevent a mushy, thickened soup.

  • Grandma’s Touch (Uova e Formaggio): Some traditions skip the drizzled egg. Instead, place a whisked egg and Parmesan mixture in the bottom of each empty soup bowl and ladle the piping hot soup over it, stirring vigorously in the bowl to create creamy threads.

  • Vegetable Variations: Add a handful of fresh spinach or escarole in the last 2 minutes of cooking. A parmesan rind added with the broth adds incredible umami depth (remove before serving).

The Ritual of Comfort

This soup operates on a deeper level than mere sustenance. The act of slowly drizzling the egg, the steam rising from the bowl, the familiar taste of the tiny pasta—it’s a ritual of care. It’s what you make when someone needs looking after, or when you need to look after yourself.

Nutrition Information (Per Serving, based on 6 servings)

  • Calories: ~280 kcal

  • Total Fat: 9g

    • Saturated Fat: 3g

  • Cholesterol: 115mg

  • Sodium: ~900mg (highly dependent on broth used; choose low-sodium)

  • Total Carbohydrates: 24g

    • Dietary Fiber: 2g

    • Sugars: 4g

  • Protein: 28g

Note: Nutritional information is an estimate based on specific ingredients. Values will vary significantly based on the type of broth and pasta used. This is a nourishing, balanced meal.

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