Cozy Chicken Pastina Soup

This hearty chicken pastina soup transforms the classic chicken noodle into something special with adorable star-shaped stelline pasta. It's the ultimate comfort food that bridges the gap between sophisticated adult tastes and kid-friendly appeal, perfect for those chilly evenings when you need something both nourishing and nostalgic.

I first made this soup when my nephew came to visit during a particularly nasty cold snap. The look of wonder on his face when he discovered the tiny stars floating in his bowl made this recipe an instant family classic that I now make whenever anyone needs a little comfort.

Ingredients

• Unsalted butter: provides a rich base for sautéing veggies with a flavor that store bought stock alone cannot achieve
• Onion, celery, and carrots: create the essential mirepoix that forms the foundation of any good soup
• Fresh herbs: like sage and thyme bring brightness and depth that dried herbs simply cannot match
• White cooking wine: deglazes the pan and adds subtle acidity that balances the richness
• Parmesan rinds: infuse the broth with an umami quality that elevates this soup from good to exceptional
• Stelline pastina: these tiny star shaped pasta pieces are perfect for soup as they cook quickly and are easy to eat
• Lemon juice: added at the end brightens all the flavors and cuts through the richness

Step-by-Step Instructions

Prepare the aromatics:

Finely dice the onion, celery, and carrots into uniform small pieces so they cook evenly. Mince the garlic cloves very finely to ensure they distribute throughout the soup. The key here is consistency in size for even cooking.

Create the flavor base:

Melt butter in a large stock pot over medium high heat then add all your prepared vegetables. Sauté for 5 to 7 minutes until the vegetables begin to soften. The onions should become translucent but not brown as browning can make the soup bitter.

Bloom the herbs and spices:

Add the fresh thyme, sage, salt, pepper, and optional cayenne to the pot and cook for one more minute. This crucial step releases the essential oils in the herbs making them much more fragrant and flavorful throughout your soup.

Build the broth:

Pour in the white cooking wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. These caramelized pieces contain concentrated flavor. Add the vegetable stock, bay leaves, and parmesan rinds if using then bring the mixture to a gentle boil.

Add protein and pasta:

Incorporate the shredded chicken and stelline pasta into the simmering broth. Allow the soup to cook for 8 to 12 minutes until the pasta is tender but still maintains its shape. The tiny stars will plump up as they absorb the flavorful broth.

Finish and serve:

Stir in the fresh lemon juice which brightens all the flavors and balances the richness. Taste and adjust seasonings as needed. Ladle into bowls while hot, garnish with fresh parsley, and serve immediately for the best texture and flavor.

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The parmesan rinds are my secret weapon in this recipe. I keep a container in my freezer where I save rinds from parmesan wedges throughout the year just for soups like this. When simmered in the broth they melt slightly creating pockets of intense savory flavor that make guests wonder what your secret ingredient might be.

Storing Your Soup

The tiny pastina stars continue absorbing broth even after cooking so proper storage is essential for leftovers. For best results, strain the soup separating the broth from the solids and store them in separate containers in the refrigerator. This prevents the pasta from becoming bloated and mushy while ensuring you still have plenty of flavorful broth when reheating. When ready to serve simply recombine the components and warm gently on the stovetop.

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Creative Variations

This soup adapts beautifully to what you have on hand. No stelline? Any small pasta works well though tiny shapes like orzo, acini di pepe, or ditalini make excellent substitutes. Vegetarians can skip the chicken and use vegetable broth for an equally satisfying soup. For a dairy-free version, replace the butter with olive oil and omit the parmesan rinds. Consider adding a can of white beans for extra protein and creaminess or stir in a handful of baby spinach just before serving for added color and nutrition.

The Healing Power of Chicken Soup

Chicken soup has earned its reputation as a cure all for good reason. The warm broth helps clear congestion, the lean protein supports immune function, and the vegetables provide essential vitamins. The combination of gentle heat and hydration makes this soup particularly soothing for sore throats and upset stomachs. There may be science behind the comfort but there is also something deeply nurturing about a homemade soup that transcends mere ingredients making this recipe a true act of care for yourself or loved ones when feeling under the weather.

Frequently Asked Questions

→ How do I prevent the pasta from becoming soggy?

Store the soup broth and pasta separately in the fridge and combine them just before reheating.

→ Can I use a pasta substitute?

Yes, you can use any small pasta shape, but star-shaped stelline adds a charming touch.

→ Is it necessary to use white wine?

No, white wine is optional and can be omitted or substituted with a splash of lemon juice for brightness.

→ Can I freeze this soup?

Yes, freeze the soup without the pasta. Add freshly cooked pasta when ready to serve.

→ What can I use instead of vegetable stock?

You can substitute vegetable stock with chicken stock or even water, though stock adds more flavor.