Description
Warm your soul with a bowl of Creamy Chicken Pastina Soup. This hearty, velvety dish combines tender chicken, tiny pastina pasta, and flavorful vegetables in a creamy broth infused with fresh lemon and thyme. Perfect for chilly days, family meals, or a cozy solo dinner, this soup is comfort food at its finest.
Ingredients
Main Ingredients:
- 1 whole chicken (5.5 lbs)
- 8 oz pastina pasta (or orzo)
- 3 medium carrots, diced
- 4 celery stalks, diced
- 4 large garlic cloves, minced
- 3 leeks (white and light green parts only), sliced and cleaned
- 1 large onion, diced
- 1 lemon (zest and juice)
- 4–5 sprigs fresh thyme
- 3–4 tablespoons olive oil
- 2 teaspoons crushed red pepper (optional)
- 8 cups chicken stock
- Parmigiano Reggiano (for serving)
- 2 teaspoons salt (or to taste)
- Black pepper (to taste)
Instructions
- Preheat Your Oven:
- Preheat your oven to 350°F (175°C) to ensure even cooking of the chicken.
- Brown the Chicken:
- Pat the chicken dry and season generously with salt and pepper.
- Heat olive oil in a large pot with a tight-fitting lid over high heat.
- Sear the chicken breast-side down for 5-7 minutes until golden brown, then flip and sear the other side. Remove the chicken and set aside.
- Sauté the Vegetables:
- Lower the heat to medium and add the carrots, celery, garlic, leeks, and onion to the pot. Cook for about 15 minutes, stirring occasionally, until softened and lightly browned.
- Stir in the lemon juice, zest, thyme sprigs, crushed red pepper (if using), salt, and pepper.
- Build the Broth:
- Return the chicken to the pot and pour in the chicken stock, ensuring the chicken is mostly submerged.
- Bring the mixture to a boil, then cover with a lid.
- Cook in the Oven:
- Transfer the pot to the preheated oven and cook for 1 hour and 15 minutes.
- Remove the pot from the oven and carefully take out the chicken. Allow it to cool slightly before shredding the meat.
- Blend the Soup Base:
- Remove the thyme sprigs from the pot.
- Use an immersion blender to purée the vegetables and broth until smooth. Alternatively, blend the vegetables with 2 cups of broth in a standard blender, then return to the pot.
- Adjust the consistency by adding more chicken stock if needed.
- Cook the Pastina:
- Bring the soup back to a boil and stir in the pastina. Cook for about 8 minutes until tender.
- For leftovers, cook the pasta separately to prevent it from soaking up too much liquid.
- Serve the Soup:
- Ladle the soup into bowls and top with freshly grated Parmigiano Reggiano and cracked black pepper.
- Add shredded chicken for extra protein, if desired.
Notes
- Use fresh, high-quality chicken and vegetables for the best flavor.
- Adjust seasoning throughout cooking for a well-balanced soup.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze the soup base (without pasta) for longer storage and add freshly cooked pasta when reheating.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soup
- Method: Stove & Oven
- Cuisine: Italian-American