Description
A warm and comforting soup filled with chicken, pastina, and classic vegetables, perfect for chilly days or when you’re under the weather.
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups shredded rotisserie chicken
- 1 cup pastina
- 1/4 cup grated Parmesan, plus more for serving
- 1 egg (optional)
- 1 lemon, juiced (optional)
- Parmesan rind (optional)
Instructions
- Warm olive oil or butter in a medium pot.
- Add onion, carrot, and celery; cook for 5 to 7 minutes until soft.
- Stir in minced garlic and cook for 30 seconds.
- Pour in chicken broth and bring to a gentle boil.
- Stir in shredded chicken; lower the heat and let it simmer for 10 minutes.
- Add pastina and cook for 5 to 7 minutes, stirring occasionally.
- Whisk the egg in a small bowl and slowly drizzle it into the soup on low heat for a silky texture (optional).
- Stir in grated Parmesan, add salt and pepper to taste, and a squeeze of lemon if desired.
Notes
For best results, cook pastina separately if making ahead, as it absorbs broth. Can be frozen without pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian