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
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
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
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
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
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
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
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
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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