Classic Italian Pastina Soup Recipe

Ingredients

• 1 (3-pound) whole chicken, neck and insides removed
• 10 cups cold water, or as needed
• 3 ribs celery, divided
• 2 medium white or yellow onions, peeled, divided
• 3 large carrots, peeled, divided
• 1 tablespoon kosher salt, plus more to taste, divided
• 2 teaspoons freshly ground black pepper, divided
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon reduced sodium chicken base (such as Better than Bouillon)
• 1 cup pastina or other tiny pasta, such as stars
• 1 tablespoon chopped parsley, or to taste (optional)
• 2 tablespoons freshly grated Parmesan cheese, or to taste (optional)

Directions

1. Place the chicken in a large pot and pour cold water over it, ensuring it is covered.
2. Roughly chop 2 ribs of celery, 1 onions, and 2 carrots. Add these to the pot with the chicken.
3. Season with 2 teaspoons of salt and 1 teaspoon of black pepper, then bring the pot to a boil over high heat.
4. Once boiling, reduce the heat to medium-low and cover the pot. Let the chicken simmer for 1 hour.
5. After the chicken has simmered, remove it from the pot and set it aside to cool. Once cooled, remove the meat from the bones and shred it.
6. Strain the stock through a fine-mesh sieve to remove the solids, then discard them. Reserve the liquid and add water if necessary to ensure you have 12 cups of stock.
7. Wipe the pot clean, then finely chop the remaining celery, onion, and carrot.
8. Heat the pot over medium-high heat and add the olive oil. Once hot, add the chopped vegetables, remaining salt, pepper, and garlic. Cook, stirring frequently, until the vegetables are tender and the onion is translucent (without browning).
9. Add the reserved stock and the chicken base. Stir to combine, then bring the mixture to a boil. Reduce the heat to low and allow the soup to simmer for 10 minutes.
10. Increase the heat to high again and bring the soup back to a boil. Add the pasta and cook, stirring occasionally, for 15 minutes or until the pasta is tender.
11. Reduce the heat to low, then add the shredded chicken to the pot. Season to taste and cook for an additional 5 minutes to warm the chicken through.
12. Stir in the chopped parsley, if using, and serve hot, topped with freshly grated Parmesan cheese, if desired.

Nutrition Facts (per serving)

• Calories: 486
• Total Fat: 27g (34% Daily Value)
• Saturated Fat: 7g (35% Daily Value)
• Cholesterol: 150mg (50% Daily Value)
• Sodium: 719mg (31% Daily Value)
• Total Carbohydrate: 10g (4% Daily Value)
• Dietary Fiber: 2g (6% Daily Value)
• Total Sugars: 2g
• Protein: 48g (97% Daily Value)
• Vitamin C: 3mg (3% Daily Value)
• Calcium: 60mg (5% Daily Value)
• Iron: 3mg (15% Daily Value)
• Potassium: 554mg (12% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.