Best 4 Chicken And Pastina Soup Recipes

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Chicken and pastina soup is a classic comfort food, perfect for a cold winter day or a cozy night in. The tender chicken, delicate pastina, and flavorful broth come together to create a dish that is both satisfying and nourishing. This versatile soup can be easily customized to your liking, with the addition of vegetables, herbs, or spices. You can also use different types of pasta, such as macaroni or ditalini, if you don't have pastina on hand. In this article, we'll provide you with three delicious chicken and pastina soup recipes, each with its unique twist. The first recipe is a classic chicken and pastina soup, made with simple ingredients and a rich chicken broth. The second recipe adds some creamy goodness with the addition of milk or cream. And the third recipe is a spicy chicken and pastina soup, perfect for those who like a little heat. No matter which recipe you choose, you're sure to enjoy this classic soup.

Here are our top 4 tried and tested recipes!

CHIARELLO'S CHICKEN AND PASTINA SOUP



Chiarello's Chicken and Pastina Soup image

This fresh, bright soup with chicken, tomatoes and pasta is loaded with vegetables for a light but satisfying dinner or first course.

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso®

Yield 10

Number Of Ingredients 13

1 tablespoon olive oil
1 cup Muir Glen® organic crushed tomatoes with basil
2 pounds boneless skinless chicken breasts
½ cup chopped onion
½ cup diced carrot
½ cup diced celery
2 (32 ounce) cartons Progresso® chicken broth
½ teaspoon gray salt or sea salt
¼ teaspoon freshly ground black pepper
1 dried bay leaf
1 cup uncooked acini de pepe or small round pasta
2 cups chopped, lightly packed mustard greens, spinach, Swiss chard or other greens
⅓ cup shredded Parmesan cheese

Steps:

  • Place chicken in 12-inch skillet. Add 1 carton of the broth. Heat to boiling. Reduce heat; cover and simmer 20 minutes or until juice of chicken is clear when center of thickest part is cut (170 degrees F).
  • Meanwhile, in 5-quart stockpot, heat oil over medium heat. Add onion, carrot and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
  • Drain chicken, reserving broth; set chicken aside. Strain broth; add to vegetables. Stir remaining carton of broth, the tomatoes, salt, pepper and bay leaf into stockpot. Heat to boiling. Stir in pasta. Reduce heat; cover and simmer 15 minutes.
  • Shred or cut chicken into bite-size pieces; add to soup. Stir in greens just until wilted. Remove bay leaf. Serve with a sprinkle of additional freshly ground pepper and the cheese.

Nutrition Facts : Calories 224.4 calories, Carbohydrate 19.9 g, Cholesterol 49.2 mg, Fat 4.3 g, Fiber 1.7 g, Protein 24.4 g, SaturatedFat 1.2 g, Sodium 899.5 mg, Sugar 1.4 g

CHICKEN AND EGG SOUP WITH PASTINA



Chicken and Egg Soup with Pastina image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1 small onion, finely chopped
Kosher salt and freshly ground pepper
1/2 (2 1/2-to-3-pound) rotisserie chicken (on the bone)
2 cups low-sodium chicken broth
2 lemons
1/2 cup pastina (small pasta)
2 large eggs plus 2 egg yolks
2 cups baby spinach or other baby greens
1/4 cup chopped fresh dill
Crumbled feta cheese, for garnish (optional)

Steps:

  • Heat the 1/4 cup olive oil in a large pot over high heat. Add the onion, 1 teaspoon salt, and pepper to taste; cook until slightly softened, about 5 minutes. Add the chicken, the broth, 4 cups water and the juice of 1 lemon; cover and bring to a boil. Reduce the heat to medium, add the pastina and simmer until the pasta is cooked and the soup thickens slightly, about 15 minutes. Remove the chicken; when cool enough to handle, pull the meat off the bone and shred into bite-size pieces.
  • Remove the soup from the heat. Whisk the juice of the remaining lemon with the whole eggs and yolks in a medium bowl until frothy. Gradually whisk a ladleful of the hot soup into the egg mixture, then stir the warm egg mixture into the soup and return to medium-low heat. Cook until creamy, about 1 minute. Stir in the shredded chicken, spinach and dill, and season with salt and pepper. Ladle the soup into bowls; garnish with feta, if desired.
  • Per serving: Calories 425; Fat 27 g (Saturated 6 g); Cholesterol 277 mg; Sodium 858 mg; Carbohydrate 18 g; Fiber 1 g; Protein 27 g

CHICKEN AND PASTINA SOUP



Chicken and Pastina Soup image

This is a Michael Chiarello recipe that came with a Progresso coupon I downloaded online. Have yet to try it. I have never heard of acini di pepe pasta, but the recipe says you can use 8 oz of any small round pasta. Also I don't know what mustard greens are or how to use them. The recipe mentioned that spinach, Swiss chard or other greens could be used instead.

Provided by nranger7

Categories     Chicken Breast

Time 1h15m

Yield 15 cups, 10 serving(s)

Number Of Ingredients 13

2 lbs boneless skinless chicken breasts
2 (32 ounce) cartons chicken broth
1 tablespoon olive oil
1/2 cup onion, chopped
1/2 cup carrot, diced
1/2 cup celery, diced
1 cup crushed tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 cup acini di pepe pasta, uncooked
2 cups mustard greens, chopped
1/3 cup parmesan cheese, shredded

Steps:

  • Place chicken in 12 inch skillet. Add 1 carton of broth and heat to boiling.
  • Reduce heat, cover and simmer 20 minutes or until juice of chicken is clear when thickest part is cut.
  • Meanwhile, in 5 quart stockpot, heat oil over medium heat.
  • Add onion, carrot and celery.
  • Cook 8-10 minutes, stirring occasionally until vegetables are tender.
  • Drain chicken, reserving broth and set chicken aside.
  • Strain broth and add to vegetables.
  • Stir remaining carton of broth, tomatoes, salt, pepper and bay leaf into stockpot and heat to boiling.
  • Stir in pasta. Reduce heat, cover and simmer 15 minutes.
  • Shred or cut chicken into bite size pieces and add to soup.
  • Stir in greens just until wilted and remove bay leaf.
  • Serve with parmesan cheese.

Nutrition Facts : Calories 235.4, Fat 4.9, SaturatedFat 1.4, Cholesterol 55.6, Sodium 905.2, Carbohydrate 17.1, Fiber 1.6, Sugar 2.7, Protein 29

CHICKEN AND PASTINA SOUP



Chicken and Pastina Soup image

Treat your family to a hearty dinner with this chicken and pasta soup that's made with Progresso® broth and Muir Glen® tomatoes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 10

Number Of Ingredients 13

2 lb boneless skinless chicken breasts
2 cartons (32 oz each) Progresso™ chicken broth
1 tablespoon olive oil
1/2 cup chopped onion (1 medium)
1/2 cup diced carrot (1 medium)
1/2 cup diced celery (1 medium stalk)
1 cup Muir Glen™ organic crushed tomatoes with basil (from 28-oz can)
1/2 teaspoon gray salt or sea salt
1/4 teaspoon freshly ground black pepper
1 dried bay leaf
1 cup uncooked acini di pepe pasta or other small round pasta (8 oz)
2 cups chopped, lightly packed mustard greens, spinach, Swiss chard or other greens
1/3 cup shredded Parmesan cheese

Steps:

  • Place chicken in 12-inch skillet. Add 1 carton of the broth. Heat to boiling. Reduce heat; cover and simmer 20 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
  • Meanwhile, in 5-quart stockpot, heat oil over medium heat. Add onion, carrot and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
  • Drain chicken, reserving broth; set chicken aside. Strain broth; add to vegetables. Stir remaining carton of broth, the tomatoes, salt, pepper and bay leaf into stockpot. Heat to boiling. Stir in pasta. Reduce heat; cover and simmer 15 minutes.
  • Shred or cut chicken into bite-size pieces; add to soup. Stir in greens just until wilted. Remove bay leaf. Serve with a sprinkle of additional freshly ground pepper and the cheese.

Nutrition Facts : Calories 260, Carbohydrate 23 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 3 g, TransFat 0 g

Tips:

  • Choose the right chicken. For the best flavor and texture, use bone-in, skin-on chicken thighs or breasts. The bones and skin will add richness and depth of flavor to the soup.
  • Don't overcrowd the pot. When browning the chicken, be sure to do it in batches so that the chicken doesn't steam instead of brown.
  • Use a variety of vegetables. This will add color, flavor, and nutrients to the soup. Some good options include carrots, celery, onion, garlic, and potatoes.
  • Season the soup well. Be sure to taste the soup as you go and adjust the seasoning as needed. Salt, pepper, and garlic powder are all good options.
  • Let the soup simmer. This will allow the flavors to meld and develop. Simmer the soup for at least 30 minutes, or up to an hour.
  • Serve the soup with your favorite toppings. Some good options include grated Parmesan cheese, chopped parsley, and crusty bread.

Conclusion:

Chicken and pastina soup is a classic comfort food that is easy to make and loved by people of all ages. With its simple ingredients and delicious flavor, this soup is sure to become a favorite in your home. So next time you're looking for a quick and easy meal, give this chicken and pastina soup recipe a try. You won't be disappointed!

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