How to Make Classic Italian Pastina Soup

Ingredients

• 3 pounds Whole Chicken (small (about 3 lbs), cleaned)
• 2 medium Carrots (diced for mirepoix)
• 2 stalks Celery Stalks (diced for mirepoix)
• 1 large Onion (diced for mirepoix)
• 2 teaspoons Salt (kosher or table salt)
• 1 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Olive Oil (extra virgin)
• 2 cloves Garlic Cloves (minced)
• 1 teaspoon Chicken Base (optional, enhances flavor; can use bouillon cube)
• 1 cup Pastina (traditional tiny pasta, such as stelline)
• 2 tablespoons Fresh Parsley (chopped for garnish)
• 1 tablespoon Grated Parmesan Cheese (for garnish)
• 12 cups Water (cold, for broth)

Instructions

1. Make Homemade Chicken Broth

   Place the whole chicken in a large stockpot. Add diced celery, carrots, and onion, season with 2 teaspoons salt and pepper, then pour in cold water until the chicken is just covered (about 10‑12 cups). Cover and simmer over medium heat for 1 hour.

   Time: PT1H

   Temperature: Medium heat

2. Shred Cooked Chicken

   Using tongs, carefully remove the chicken from the pot. Let it cool for a few minutes, then pull the meat off the bones and shred into bite‑size pieces. Set the shredded chicken aside.

   Time: PT10M

3. Strain the Broth

   Pour the cooking liquid through a fine mesh strainer into a clean pot, discarding the solids. Press the vegetables gently to extract extra flavor.

   Time: PT5M

4. Sauté Mirepoix

   Heat 2 tablespoons olive oil in the same pot over medium heat. Add the remaining diced celery, carrot, and onion, sauté until tender, about 5 minutes. Stir in minced garlic and an additional 2 teaspoons salt, cooking 1 more minute.

   Time: PT6M

   Temperature: Medium heat

5. Combine Broth

   Return the strained broth to the pot, add the optional chicken base, and bring to a boil. Reduce to a gentle simmer and let cook for 5 minutes.

   Time: PT5M

   Temperature: Medium‑high to boil, then low simmer

6. Cook Pastina

   Stir in 1 cup pastina and cook, stirring occasionally, until the pasta is tender, about 12 minutes. Adjust liquid if you prefer a thicker or more soupy consistency.

   Time: PT12M

   Temperature: Medium simmer

7. Finish Soup

   Add the shredded chicken back into the pot, season with freshly ground black pepper, and simmer for another 5 minutes until the chicken is heated through.

   Time: PT5M

   Temperature: Low simmer

8. Garnish and Serve

   Ladle the soup into bowls, garnish each serving with chopped parsley and a sprinkle of grated Parmesan. Serve hot.

   Time: PT5M

Nutrition Facts

Calories

320

Protein

41g

Carbohydrates

12g

Fat

8g

Fiber

0.5g