Description
A warm, nourishing pastina chicken soup packed with tender chicken, tiny pasta, and a rich, savory broth—Italy’s answer to the ultimate comfort food!
Ingredients
Scale
- 6 cups chicken broth (homemade or store-bought)
- 1 cup pastina (or acini di pepe)
- 1 cup shredded cooked chicken
- 1 small carrot, finely grated
- 2 cloves garlic, minced
- 1 tbsp butter (optional, for creaminess)
- 1 egg, beaten (optional, for richness)
- 1/2 cup grated Parmesan cheese
- Salt & black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Broth:
- In a pot over medium heat, bring the chicken broth to a gentle simmer.
- Add grated carrot and garlic, cooking for 2-3 minutes until fragrant.
2. Cook the Pastina & Chicken:
- Stir in the pastina and cook according to package instructions (5-7 minutes) until tender.
- Add the shredded chicken and let it warm through.
3. Add the Final Touches:
- Stir in butter for extra creaminess.
- If using, slowly drizzle in the beaten egg while stirring to create silky egg ribbons.
4. Season & Serve:
- Remove from heat and stir in Parmesan cheese, salt, and black pepper to taste.
- Garnish with fresh parsley and serve warm.
Notes
- Pasta Alternatives: Acini di pepe, orzo, or even tiny ditalini can be used in place of pastina.
- Egg Option: The egg adds a rich texture similar to Italian stracciatella soup—skip it for a lighter version.
- Healing Boost: Add a squeeze of lemon juice or a pinch of red pepper flakes for an extra immune boost.
