Cooked - Chicken Pastina Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Pastina Soup

6.0

2 tablespoons unsalted butter (substitute olive oil)

1 large onion (diced)

4 ribs celery (diced)

4 large carrots (diced)

3 cloves garlic (minced)

1 tablespoon fresh sage

2 teaspoons fresh thyme

½ teaspoon kosher salt

½ teaspoon black pepper

¼ teaspoon cayenne pepper (optional)

½ cup white cooking wine (optional )

6 cups vegetable stock (substitute chicken stock or water)

2 bay leaves

1 leftover parmesan rinds (optional)

2 large poached chicken breasts (shredded)

1 cup stelline pastina (star pasta)

2 teaspoon lemon juice

2 tablespoons fresh parsley (optional)

Finely chop the onion, celery, and carrots and mince the garlic.
Add all the prepared veggies and butter to a large stock pot over medium high heat.
Lightly sauté for about 5-7 minutes or until tender and aromatic.
Add in the thyme, sage, salt, pepper, and cayenne and let cook for another minute.
Deglaze the pan with the wine, making sure to scrape up any browned bits on the bottom of the pan. Then add in the vegetable stock, bay leaves, and parmesan rinds and bring to a boil. Note: If adding parmesan rinds to the soup, be sure to stir frequently so that they don't melt to the bottom of the pot.
Add in the shredded chicken and stelline pasta and simmer until the star pasta is fully cooked and tender, 8-12 minutes.
Stir in the lemon juice, taste and adjust seasonings if desired.
Top the chicken pastina soup with fresh parsley and serve immediately!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 80 weeks ago

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