Chicken Pastina Soup Chicken And Stars

I make a simple clear broth seasoned with herbs and aromatic veggies. It’s like a comforting bowl of chicken and stars that takes me right back to my childhood. Are you ready for soup season? We sure are! From hearty dishes like Hungarian Goulash and Birria Ramen, to light delights such as Caldo de Pollo and Finnish Lohikeitto, I am keeping those soup pots full.

So What Exactly is Pastina?

Pastina is a type of tiny, star-shaped pasta that is a staple in many Italian kitchens, particularly for dishes aimed at children. Its name literally means “little pasta” in Italian, and it’s the smallest pasta shape available. It is especially popular for soups and as a first food for toddlers. The popular pasta brand Ronzoni created quite a stir in early 2023 when it was announced that they would discontinue the popular pasta shape. Fans were absolutely devastated. Fortunately, Barilla and other brands still produce the beloved star pasta.

Ingredient Notes

Olive Oil – I am using a light variety of olive oil to allow the other flavors to shine. Chicken Thighs -I think chicken thighs are tastier and juicier than breast meat. The bones and skin give the broth more flavor. But if you like, you can use boneless, skinless thighs instead, they also work well in the recipe. Soffritto – Onion, carrots and celery. These aromatic veggies form the backbone of flavor for many soups and stews. Garlic – Fresh is always best. Chicken Broth – The base of your soup. Herbs – These add a lot of flavor to your soup. If you have fresh herbs on hand, feel free to use those. Remember, dried herbs are more potent, so use three times as much fresh herbs as you would dried. Pastina Pasta – The literal star of the dish. It cooks quickly and is easy to eat. If you can’t find it in your local grocery store, suitable alternatives are orzo, ditalini or acini de pepe.

Chicken Pastina Soup Recipe

For more detailed instructions, as well as specific measurements, see the recipe card at the bottom of the post. Here is a quick overview:

Brown the chicken: First, I quickly sear the thighs for about 5 minutes on each side. Then, I remove them from the pan and transfer them to a plate.
Sauté the soffritto: I add the onion, carrots, and celery to the pan and sauté them until they start to soften. Then, I add the garlic and cook it for another minute.
Simmer: Time to add in broth, chicken and herbs. I let it simmer for at least 20 minutes.
Shred the chicken: Next I take the chicken out of the soup and discard the skin and bones. Then, I shred the meat and add it back to the soup.
Cook the pastina: I add the star pasta to the soup and let it cook for about 5 minutes until it’s tender. Once it’s done, I take the soup off the heat, and it’s ready to enjoy!

Jason’s Tips

Browning the Chicken: When I’m browning the chicken, I make sure to give it a good sear. That caramelization really adds depth to the soup’s flavor. Perfect the Soffritto: As for the soffritto, I take my time. I don’t rush it by turning up the heat. The goal is to soften the vegetables without browning them. Simmering the Soup: Once the soup is simmering, I let it do its thing gently. If I have the time, I like to let it simmer even longer to really let those flavors develop. Skim the Fat: When cooking chicken with the skin on, I always skim off the layer of fat that floats to the top of the broth. It’s an easy way to keep the soup light and flavorful. Lazy Day Hack: And if I’m in a hurry, I have a lazy day hack: I use shredded rotisserie chicken. It’s a quick and easy shortcut that still makes for a delicious soup.

Take a nostalgic trip back in time with my easy Pastina Soup recipe. Sometimes even the simplest things in life can bring so much comfort and joy. Pin or bookmark this delicious recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you.