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a smooth golden vegetable-blended chicken broth with tiny star pasta and fine chicken shreds in an ordinary bowl
Melissa Hart

Chicken Pastina Soup

Blending the cooked vegetables into the broth gives this soup its soft golden color without adding cream. Remove the chicken before using the blender, then shred it finely enough to sit comfortably with the tiny pasta. Pastina cooks quickly. Keep the heat gentle and stir along the bottom so the little shapes don't settle into a stuck layer, then add Parmesan after the pot comes off the burner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 1 medium yellow onion quartered
  • 2 carrots peeled and cut into large pieces
  • 2 celery ribs cut into large pieces
  • 2 garlic cloves
  • 1 lb boneless skinless chicken breast
  • 7 cups low-sodium chicken broth
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 3/4 cup tiny star pasta or other pastina
  • 1/4 cup finely grated Parmesan cheese
  • 1 tbsp unsalted butter

Method
 

  1. Put onion, carrots, celery, garlic, chicken, broth, salt and pepper in a large pot. Bring to a gentle simmer.
  2. Cook for 20 to 25 minutes until the vegetables are soft and the chicken reaches 165°F. Remove the chicken to a plate.
  3. Blend the vegetables and broth smooth with an immersion blender, keeping its head submerged to avoid splashing. Return the soup to a gentle simmer.
  4. Add pastina and cook for 6 to 8 minutes, or its package time, stirring frequently. Finely shred the chicken and return it to the pot.
  5. Remove from the heat and stir in Parmesan and butter until melted. Serve while the tiny pasta remains suspended in a pourable broth.