Chicken Pastina Soup
This Chicken Pastina Soup is a simple bowl of comfort food, perfect for a cold day or if you're feeling under the weather! Using rotisserie chicken makes prep a breeze, and the tiny star-shaped pasta cooks up quickly, meaning you can get dinner on the table in just 30 minutes.
Servings: 6 servings (around 8 cups)
Ingredients
- 2 tablespoons olive oil avocado oil
- 1 sweet onion diced
- 4 celery sticks diced
- 4 carrots diced
- 1 red bell pepper diced
- 4 garlic cloves minced
- 2 cups cooked chicken shredded (leftover or rotisserie)
- 1 teaspoon dried thyme
- Kosher salt and black pepper to taste
- 1 ⅓ cup stelline pastina star pasta
- 7 cups low-sodium chicken stock
- 2 teaspoons balsamic vinegar
- Freshly chopped parsley optional
Instructions
- Heat the 2 tablespoons olive oilin a soup pot and saute the 1 sweet onion (diced), 4 celery sticks (diced), 4 carrots (diced), 1 red bell pepper(diced), and 4 garlic cloves (minced) for 5 minutes.
- Add in the 2 cups cooked chicken (shredded), 1 teaspoon dried thyme, a pinch of Kosher salt and black pepper and the 1 ⅓ cup stelline pastina.
- Pour in the 7 cups low-sodium chicken stock and bring to a boil. Stir in the 2 teaspoons balsamic vinegar.
- Reduce the heat to a simmer, and cook for 8-10 minutes, or until the pasta is done to al dente.
- Serve warm with Freshly chopped parsley.
Notes
Storage:
- Fridge: Let the leftover soup cool completely, then strain out the pasta and veggies, storing the solids and broth in separate, airtight containers. Store in the fridge for up to 3 days.
- Freeze: Follow the recipe as usual, but omit the pasta, let the soup cool, then freeze in an airtight container for up to 3 months. When ready to serve, defrost the soup base, then add the pasta and simmer until it's cooked through.
- Reheat: Add the soup, pasta, and veggies to a pot with a splash of water and stir over a medium-low heat until it comes to a simmer. Alternatively, microwave in a covered, microwave-safe bowl until piping hot.
Variations & Tips:
- Egg-drop soup: Beat a couple of eggs in a small bowl, drizzle them into the simmering broth, and stir to let the eggs cook into thin ribbons.
- Add some greens: Stir in some chopped kale or baby spinach a few minutes before serving.
- Boost the fiber: Add a drained 14-oz can of chickpeas or white beans to the soup for some more fiber and protein.
- A sprinkle of freshly grated Parmesan cheese is a delicious addition to this bowlful of soup.
- For the best flavor, homemade chicken broth is the way to go! Or find the best quality chicken stock you can get.
- Serve the soup soon after it's done cooking. If you leave it to sit, the pasta will keep absorbing the broth, becoming overcooked.
Nutrition
Calories: 342kcal | Carbohydrates: 42g | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 35mg | Sodium: 161mg | Potassium: 603mg | Fiber: 4g | Sugar: 8g | Vitamin A: 7506IU | Vitamin C: 32mg | Calcium: 52mg | Iron: 3mg