Chicken Pastina with Star Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons unsalted butter
02 -
1 large onion, diced
03 -
4 ribs celery, diced
04 -
4 large carrots, diced
05 -
3 cloves garlic, minced
06 -
1 tablespoon fresh sage
07 -
2 teaspoons fresh thyme
08 -
½ teaspoon kosher salt
09 -
½ teaspoon black pepper
10 -
¼ teaspoon cayenne pepper (optional)
11 -
½ cup white cooking wine (optional)
12 -
6 cups vegetable stock (or substitute with chicken stock or water)
13 -
2 bay leaves
14 -
1 leftover parmesan rind (optional)
15 -
2 large poached chicken breasts, shredded
16 -
1 cup stelline pastina (star pasta)
17 -
2 teaspoons lemon juice
18 -
2 tablespoons fresh parsley (optional)
# Instructions:
01 -
Finely chop the onion, celery, carrots, and mince the garlic.
02 -
Add the prepared veggies and butter to a large stock pot over medium-high heat. Sauté for about 5-7 minutes, or until tender and aromatic.
03 -
Add thyme, sage, salt, pepper, and cayenne. Cook for another minute.
04 -
Deglaze the pan with white cooking wine, scraping any browned bits from the bottom of the pot.
05 -
Add vegetable stock, bay leaves, and parmesan rinds (if using). Stir frequently to prevent the rinds from melting to the bottom. Bring to a boil.
06 -
Add shredded chicken and stelline pasta. Simmer for 8-12 minutes, or until the pasta is fully cooked and tender.
07 -
Stir in lemon juice. Taste and adjust seasonings as desired.
08 -
Top with fresh parsley and serve immediately.
# Notes:
01 -
Strain the broth and store separately to prevent the pasta from absorbing too much liquid. Recombine before reheating.
02 -
For freezing, portion out the soup without pasta and add cooked pasta just before serving to avoid bloated pasta.