Homestyle chicken soup made with fresh roasted chicken, vegetables and Italian pastina in a creamy broth is deliciously satisfying.
When it comes to finding the perfect recipe for those bone-chilling winter nights, look no further than the best creamy chicken pastina soup.
By combining tender chicken, flavorful broth, and delicate pastina, this soup creates a comforting and satisfying meal.
Whether you're looking to cozy up by the fire or nurse a winter cold, this recipe is sure to become a family favorite. This recipe yields 6 cups and can be ready in 30 minutes.
Suggested Equipment
Ingredients Needed
Butter
All Purpose Flour
Chopped Celery: Chop the celery; then run it under boiling hot water and blanch it in cold water to remove bacteria.
Diced Carrots
Diced Onion: You can also use shallots or scallions.
Chicken Stock: You can use any variety of chicken stock, broth, bouillon or even homemade using the carcass of a roaster chicken.
Diced Chicken: You can use any leftover Roasted Chicken or a store bought Rotisserie Chicken. I like to use the white meat in soup, but you can use all dark meat or a mix of both. Whether you choose to dice the chicken or shred it for chunkier pieces is a personal preference.
Pastina: We love pastina, but you can also use any small pasta shape like orzo or ditalini.
Heavy Cream: You'll want to allow the cream to come to room temperature.
Chopped Parsley
Ground Thyme
Kosher Salt
Black Pepper
How do you make Chicken Pastina Soup?
Start by melting the butter in a Dutch oven or large pot; then add the celery, carrots and onions. Saute 1-2 minutes until they start to soften; then add the flour and stir.
Add 1 cup of the chicken broth, stir until the flour has dissolved; then add the remaining 3 cups of broth. Next, add the chicken and bring the soup to a boil and add the pastina.
Reduce heat to medium and cook the soup for 10-12 minutes until the pasta is cooked; then add the cream, parsley, thyme, salt and pepper and simmer for another 10 minutes before serving.
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More Chicken Soup Recipes
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- Homemade Chicken and Dumpling Soup
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Creamy Chicken Pastina Soup
Ingredients
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 2 stalks celery (washed, diced ¼" thick)
- 1 cup diced carrots
- ¼ cup diced onions
- 4 cups chicken broth
- 3 cups cooked chicken (diced or shredded)
- ½ cup pastina
- 1 cup heavy cream
- 1 tablespoon chopped parsley
- ½ teaspoon ground thyme
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Start by melting the butter in a Dutch oven or large pot; then add the celery, carrots and onions. Saute 1-2 minutes until they start to soften; then add the flour and stir.
- Add 1 cup of the chicken broth, stir until the flour has dissolved; then add the remaining 3 cups of broth.
- Next, add the chicken and bring the soup to a boil and add the pastina. Reduce heat to medium and cook the soup for 10-12 minutes until the pasta is cooked.
- Finally, add the cream, parsley, thyme salt and pepper and simmer for another 10 minutes before serving.
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