Chicken Pastina Soup Recipe

5 from 105 votes

This traditional Chicken Pastina Soup is made with pastina, any type of small pasta, homemade chicken broth, and Parmesan cheese.

Prep Time20

Cook Time1 40

Total Time2

Servings: hungry people

1 ⅓ cups (200 grams) small pasta ((stelline, acini di pepe, alphabet pasta, anellini))
½ cup grated Parmesan cheese ((Parmigiano Reggiano cheese))

Peel the onion and cut in half. Cut the celery into finger long lengths. Cut off the carrot top. I usually just wash the carrots but you can peel them as well.
2 small carrots, 1 small onion, 1 celery stalk
In a large saucepan, place the chicken wings, water, carrot, celery and onion. Cover with a lid and bring to a boil.
2 pounds (900 grams) chicken wings, 7 cups water
Uncover when boiling and reduce to medium heat. Use a large spoon or slotted spoon to remove and discard any foam or scum that rises to the surface.
After about 10 minutes there will be no more foam rising to the surface.
When all the foam has been removed, add the salt and pepper and reduce the heat to a gentle simmer. Put the lid on ajar so that the broth will be able to reduce slightly. Simmer for 1 ½ hours.
2 teaspoons salt, ⅛ teaspoon freshly ground black pepper
When ready, strain the chicken broth through a sieve into a large saucepan. Some of the water will have evaporated so you’ll have about 6 cups of chicken broth. Taste and adjust salt if necessary.
Using two forks, separate the chicken meat bones and skin. You can also dice the carrot and to add to the soup after the pastina has been cooked. Shred the chicken and set aside with the diced carrots. Discard the remaining chicken bones, skin and vegetables.

Place the saucepan of strained broth over high heat and bring to a boil. Add the pastina, reduce the heat and stir well. Continue to simmer rapidly over medium heat until the pasta is just cooked about 4-5 minutes.
1 ⅓ cups (200 grams) small pasta
Stir in the shredded chicken meat and diced carrots if using.
Add the grated Parmesan cheese and stir until creamy and well combined. Taste and season with salt if necessary.
½ cup grated Parmesan cheese
Serve immediately with extra grated Parmesan cheese.

Top Tips

Use a large spoon or a slotted spoon, which ever is easier for you, to remove all of the foamy scum from the surface of the broth as it begins to boil.
Taste to check the chicken broth for salt then check again before serving.
Use two forks to separate the chicken meat from the bones and skin.

For more information and tips, please scroll up to read more.