Ingredients
Method
- Heat the 2 tablespoons olive oil in a soup pot and saute the 1 sweet onion (diced), 4 celery sticks (diced), 4 carrots (diced), 1 red bell pepper (diced), and 4 garlic cloves (minced) for 5 minutes.
- Add in the 2 cups cooked chicken (shredded), 1 teaspoon dried thyme, a pinch of Kosher salt and black pepper and the 1 ⅓ cup stelline pastina.
- Pour in the 7 cups low-sodium chicken stock and bring to a boil. Stir in the 2 teaspoons balsamic vinegar.
- Reduce the heat to a simmer, and cook for 8-10 minutes, or until the pasta is done to al dente.
- Serve warm with Freshly chopped parsley.
Notes
- For an extra layer of flavor, roast your chicken bones with vegetables before making your own stock. I once tried to shortcut with just water, and the depth was completely missing — homemade stock makes all the difference.
- Ensure your pastina is cooked al dente; overcooking will make it mushy and absorb too much broth. Check it at the 8-minute mark.
- Store leftover chicken pastina soup in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more liquid, so you might need to add extra chicken stock when reheating. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure your pastina is cooked al dente; overcooking will make it mushy and absorb too much broth. Check it at the 8-minute mark.
- Store leftover chicken pastina soup in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more liquid, so you might need to add extra chicken stock when reheating. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.