Chicken Pastina Soup

This Chicken Pastina Soup is quick and simple to make, perfect for a cozy weeknight or family dinner. Tender shredded chicken, tiny pastina, and fresh spinach create a flavorful, comforting soup that’s full of texture and warmth.

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Course: Main Course, Side Dish, Soup

Cuisine: American

Keyword: chicken pastina soup

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: -6 servings

Calories: 407kcal

Author: Lyn Croyle

Ingredients

2 tablespoons olive oil or butter
1 medium yellow onion small dice
1 carrot peeled and thinly sliced
2 stalks celery thinly
4-6 cloves garlic
2 cups shredded chicken
5 ½ cups chicken broth
1 ½ cups milk or canned coconut milk
⅔ cup pastina or other tiny pasta
2-3 cups spinach julienned
¼ cup parmesan cheese plus more for serving
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons finely chopped parsley leaves for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until onions are soft, about 7-8 minutes. Add garlic and cook one minute more.
Add broth, cover with lid, bring to a low boil, reduce heat to low and cook for 10 minutes. Add shredded chicken, milk, and pastina to pot. Cook uncovered 3-5 minutes to pasta is al dente. Use the package instructions as a guideline. Stir in spinach, cheese, salt, and pepper. Taste and adjust the seaosning.
Serve the soup and garnish with chopped parsley and freshly grated parmesan cheese.

Recipe Tips

Cook the vegetables until tender and aromatic to build a flavorful base for the soup.
Add the pastina toward the end of cooking so it stays tender but not mushy.
Stir in the spinach and cheese at the last minute to keep the greens bright and fresh.
Gently simmer the milk or coconut milk to prevent separation and create a creamy texture.

Nutrition