When the weather turns chilly or you need a comforting meal, there’s nothing quite like a warm bowl of Creamy Chicken Pastina Soup. This velvety, hearty dish combines tender chicken, flavorful vegetables, and tiny pastina pasta in a creamy broth that will warm your soul. Whether you’re cooking for your family or indulging in some self-care, this recipe is the perfect choice.

Why You’ll Love This Soup

This soup isn’t just food; it’s an experience. The combination of slow-cooked chicken, aromatic vegetables, and zesty lemon creates a symphony of flavors. Plus, the texture is pure comfort—creamy without being overly heavy, with just the right amount of pasta for a satisfying bite. Best of all, it’s versatile: you can make it ahead, customize it with your favorite ingredients, or enjoy it as a complete meal.

Ingredients for Creamy Chicken Pastina Soup

Main Ingredients

Ingredient	Quantity
Whole chicken	1 (5.5 lbs)
Pastina pasta (or orzo)	8 oz
Carrots (diced)	3 medium
Celery (diced)	4 stalks
Garlic (minced)	4 large cloves
Leeks (sliced, cleaned)	3 (white/light green parts)
Onion (diced)	1 large
Lemon (juice & zest)	1
Thyme	4-5 sprigs
Olive oil	3-4 tbsp
Crushed red pepper	2 tsp (optional)
Chicken stock	8 cups
Parmigiano Reggiano	For serving
Salt	2 tsp (or to taste)
Pepper	To taste

Step-by-Step Instructions

1. Preheat Your Oven

Preheat your oven to 350°F (175°C). This step ensures the chicken cooks evenly and develops a rich flavor for the broth.

2. Brown the Chicken

1. Pat the chicken dry and generously season it with salt and pepper.
2. Heat olive oil in a large pot with a tight-fitting lid over high heat.
3. Place the chicken breast-side down and sear for 5-7 minutes until golden brown.
4. Flip the chicken and sear the other side for another 5-7 minutes.
5. Remove the chicken and set it aside on a plate.

3. Sauté the Vegetables

1. Turn the heat to medium and add the diced carrots, celery, garlic, leeks, and onion to the pot.
2. Cook the vegetables until they start to brown, about 15 minutes.
3. Add lemon juice, lemon zest, thyme sprigs, crushed red pepper (if using), salt, and pepper. Stir to combine.

4. Build the Broth

1. Place the chicken back into the pot.
2. Pour chicken stock around the chicken, ensuring it’s mostly submerged.
3. Bring the mixture to a boil, then cover the pot with a lid.

5. Cook in the Oven

1. Transfer the pot to the preheated oven.
2. Cook for 1 hour and 15 minutes.
3. Remove the pot from the oven and carefully take out the chicken. Set it aside to cool slightly before shredding the meat.

6. Blend the Soup Base

1. Remove the thyme sprigs from the pot.
2. Use an immersion blender to purée the vegetables and broth until smooth.
   • No immersion blender? Blend the vegetables and 2 cups of broth in a standard blender, then return the mixture to the pot.
3. Adjust the consistency by adding more chicken stock if needed.

7. Cook the Pastina

1. Bring the soup back to a boil.
2. Stir in the pastina and cook for about 8 minutes until tender.
   • Tip: Cook the pasta separately if you plan to store leftovers; this prevents the pasta from soaking up too much liquid.

8. Serve the Soup

1. Ladle the soup into bowls.
2. Top with freshly grated Parmigiano Reggiano and cracked black pepper.
3. Add shredded chicken for extra protein, if desired.

Tips for Perfect Creamy Chicken Pastina Soup

Use High-Quality Ingredients

Opt for fresh vegetables, a whole chicken, and good-quality chicken stock for the best flavor.

Season As You Go

Layering flavors with salt and pepper at each step ensures a balanced, well-seasoned soup.

Customize Your Soup

Add your favorite herbs, swap out vegetables, or adjust the spice level to suit your taste.

Nutritional Information

Nutrient	Amount per Serving (1 bowl)
Calories	350
Protein	25g
Carbohydrates	18g
Fat	20g
Fiber	4g
Sodium	600mg

Frequently Asked Questions

1. Can I use pre-cooked chicken?

Yes! Use shredded rotisserie chicken or leftover cooked chicken to save time.

2. What can I substitute for pastina?

Orzo, acini di pepe, or any small pasta shape will work as a substitute.

3. Can I make this soup dairy-free?

Absolutely. The soup’s creaminess comes from blended vegetables, not dairy, so it’s naturally dairy-free.

4. How do I store leftovers?

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding extra chicken stock if needed.

5. Can I freeze this soup?

Yes, but freeze it without the pasta for the best texture. Add freshly cooked pasta when reheating.

6. What’s the best way to reheat this soup?

Reheat on the stove over low heat, stirring occasionally. Add a splash of chicken stock to adjust the consistency if needed.

Closing Thoughts: Make Creamy Chicken Pastina Soup Today!

There’s no better way to warm up than with a bowl of Creamy Chicken Pastina Soup. It’s a dish that combines comfort and flavor in every spoonful. Whether you’re cooking for loved ones or indulging in a moment of self-care, this soup will quickly become a favorite in your recipe collection. Gather your ingredients, follow these simple steps, and enjoy the ultimate comfort food tonight!

Explore more comforting recipes and bring warmth to your kitchen!

Print