Soup - Chicken Pastina Soup recipes

Author: Catherine Taylor  

The tiny Acini di Pepe pairs perfectly with the rich chicken broth, tender small chunks of chicken breast, carrots, celery, onions, and fresh Italian herbs. A kid-friendly meal of pasta with chicken, carrots, and celery in chicken broth.

Chicken Pastina Soup

Chicken Pastina Soup
Homemade Italian Chicken Pastina Soup is a deliciously heart-warming soup made from wonderful childhood memories in Nonna’s kitchen. The tiny Acini di Pepe pairs perfectly with the rich chicken broth, tender small chunks of chicken breast, carrots, celery, onions, and fresh Italian herbs.
Provided by: hmccallum
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Italian
Number of ingredients: 10
Ingredients:
  • 40 ounces homemade chicken broth +more (may sub with low-sodium chicken broth)
  • 2 stalks celery (finely diced)
  • 1 large carrot (finely diced)
  • 1 medium yellow onion (finely diced)
  • 2-6- ounce precooked chicken breasts (skin removed, chopped)
  • Kosher salt (to taste)
  • white pepper (to taste *optional)
  • 1½ cups Acini di Pepe (*may sub with other small pasta)
  • ½ cup fresh parsley (chopped)
  • Parmigiano Reggiano cheese (to serve)
Nutrition:
  • Calories: 196 kcal
  • Serving Size: 1 1
  • Carbohydrate: 34 g
  • Protein: 11 g
  • Fat: 2 g
  • Saturated Fat: 1 g
  • Cholesterol: 6 mg
  • Sodium: 92 mg
  • Fiber: 2 g
  • Sugar: 3 g
How to cook:
  1. In a 5-quart Dutch Oven or stockpot, bring the homemade chicken broth or low-sodium chicken broth to a boil. Add the finely diced celery, carrots, yellow onion, kosher salt, and white pepper. Lower the heat slightly. Stirring occasionally. Cook for about 15 to 20 minutes or until the vegetables are almost tender.
  2. Once the vegetables are tender, add the chopped pre-cooked chicken breasts and Acini di Pepe, Stirring occasionally until the Acini di Pepe is done, which should take about no more than 10 minutes on simmer.
  3. At the very end, stir in chopped fresh parsley and stir a few times.
  4. Ladle into your favorite soup bowls, top with Parmigiano Reggiano cheese, and serve with a salad and hot buttered crusty Italian bread
Notes: Chicken Soup with Spinach and Whole Wheat Acini di Pepe, Chicken Soup with Spinach and Whole Wheat Acini di. Pepe – pure comfort food for the soul Duration: 0:40

Chicken Pastina Soup

Chicken Pastina Soup
Chicken Pastina Soup is ready in less than an hour and is the best Italian comfort food! Feel free to halve the recipe, if you need a smaller batch.
Provided by: Mamma C
Total time: 52 minutes
Cook time: 50 minutes
Prep time: 2 minutes
Yields: 8 servings
Cuisine: Italian
Number of ingredients: 12
Ingredients:
  • 2 tablespoons olive oil
  • 2 pounds chicken breasts ((boneless & skinless))
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper ((divided use))
  • 1/8 teaspoon salt
  • 1/2 medium yellow onion ((or white, red))
  • 3 medium celery stalks
  • 2 large carrots
  • 6 cups chicken stock ((1 1/2 quarts))
  • 3 cups water
  • 1/2 pound pastina ((Acini de pepe or stelline. See notes.))
  • 1/3 cup grated Parmesan cheese ((plus extra for serving))
Nutrition:
  • Calories: 353 kcal
  • Carbohydrate: 30 g
  • Protein: 34 g
  • Fat: 10 g
  • Saturated Fat: 2 g
  • Cholesterol: 82 mg
  • Sodium: 506 mg
  • Fiber: 2 g
  • Sugar: 5 g
  • Serving Size: 1 serving
How to cook:
  1. Add 2 tablespoons of olive oil to a soup pot and place it over medium heat. Use a long spoon to push the oil around the bottom of the pan so it completely covers the bottom. Heat the oil until it's sizzling.
  2. When the oil is sizzling, pat the chicken breasts dry with paper towels and add them to the pot with tongs. In a tiny bowl, stir together 1/4 teaspoon of garlic, 1/8 teaspoon of black pepper, and 1/8 teaspoon of salt. Season the chicken with this mixture. Let the chicken sear for five minutes on the first side, until it's golden brown.
  3. Wear oven mitts while using tongs to flip the chicken over (the oil may splash). If the chicken is sticking to the pan, use the tongs to push under the chicken to separate it from the pan. When the chicken is flipped over, pour one cup of the chicken stock over it and cover the pot. Let the chicken simmer gently over medium heat for seven minutes.
  4. While the chicken is simmering, prepare the vegetables. Peel half an onion and chop it. Rinse the celery, scraping off any dirt, and trim off the ends. Cut the celery into small pieces (dice). (Cut a stalk in half the short way, then slice each of those pieces in half the long way. Then cut into small pieces.) Rinse the carrots and peel them. Trim off the ends. Cut the carrots into small pieces like the celery.
  5. When the chicken has simmered for seven minutes, use tongs to remove the chicken to a large bowl to sit for a couple minutes to cool. (If you have a stand mixer, place the chicken in the bowl of the stand mixer.) You will be shredding the chicken after you get the vegetables going in the pan (see the next step).
  6. While the chicken is cooling off a bit, add the onions, carrots and celery to the pot over medium-high heat and give them a stir. Sauté the vegetables, stirring occasionally, until the carrots and celery are soft. It could take 15 minutes. (You want to make sure you don't have crunchy vegetables in your soup.) If the liquid evaporates during this time, you can add a little stock to the pan, so the veggies don't burn.
  7. While the vegetables are cooking, shred the chicken. The easiest way is to use a stand mixer with a paddle attachment to shred the chicken on a low setting. If you don't have a stand mixer, use two forks to shred the chicken. The chicken should be cooked through, but if it seems slightly undercooked, it will finish cooking later in the soup.
  8. When the vegetables are tender, add the rest of the chicken stock and 3 cups of water to the pot. Stir in 1/8 teaspoon of black pepper. Cover the pot, increase the heat to high, and let the soup come to a boil.
  9. When it is boiling, add the pastina to the pot. Lower the heat slightly, give the pasta a stir, and boil it for 10 minutes, or until al dente. Do not drain it. (Acini de pepe needs the 10 minutes, but stelline may cook faster.)
  10. After 10 minutes, stir in the shredded chicken and 1/3 cup grated Parmesan. Lower the heat and let the pot simmer for a couple minutes until the chicken is heated through. Taste to see if any additional salt is needed. (It will depend on how much salt was in your chicken stock.)
  11. Serve immediately by ladling some soup with pastina into each bowl. Sprinkle Parmesan (or Romano) on each serving. Any pastina left in the pot will absorb the broth quickly, so use a slotted spoon to remove the pastina to a separate container so it can be refrigerated later.
  12. Store leftover pastina separately from the broth. Refrigerate each for up to four days. To reheat, add some of the broth to the pastina in a bowl and heat, covered loosely with wax paper, in the microwave. If you run out of soup broth for leftovers, you can add some chicken stock to the pastina or serve it with butter and cheese.
  13. The leftovers also freeze well. Freeze the pastina and broth separately.
Notes: Nana's Acini di Pepe Recipe, Bring chicken broth to boil. Add aconi di pepe and cook until al dente and liquid is almost completely absorbed, appromately 10 minutes.

Nonna's Italian Style Chicken Noodle Soup

Nonna's Italian Style Chicken Noodle Soup
A different take on the classic chicken noodle soup, Nonna's Italian version is the perfect version for any occasion.
Provided by: Meaghan @ 4 Sons R Us
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: Italian
Number of ingredients: 10
Ingredients:
  • 12 cups chicken broth
  • 1 tbsp extra virgin olive oil
  • 1 cup of thinly sliced celery
  • 2-3 cups of thinly sliced carrots
  • 1/2 of a large white onion (roughly chopped)
  • 1/3 cup of chopped fresh parsley
  • 4 cups chopped rotisserie chicken
  • 1 cup freshly grated Parmesan cheese (plus extra for garnishing)
  • salt and pepper (to taste)
  • 1 lb acini di pepe
Nutrition:
  • Calories: 410 kcal
  • Carbohydrate: 48 g
  • Protein: 29 g
  • Fat: 12 g
  • Saturated Fat: 4 g
  • Cholesterol: 65 mg
  • Sodium: 1711 mg
  • Fiber: 3 g
  • Sugar: 4 g
  • Serving Size: 1 serving
How to cook:
  1. To a large dutch oven, or other soup pot, add the broth, olive oil, celery, carrots, onion, and parsley. Over high heat, bring the soup to a rolling boil. Reduce the heat to medium and continue boiling for 15-20 minutes, or until the carrots are tender.
  2. While the soup cooks, prepare the pasta according to the package directions JUST until al dente. Immediately strain and run around cold water, stirring until all the pasta is cool to stop the cooking process. Set aside.
  3. Reduce the heat again, this time to medium low, and stir in the chicken, Parmesan, and salt and pepper. Let the soup cook an additional 5-10 minutes, stirring occasionally.
  4. To serve, ladle the soup into bowls. Stir in the desired amount of pasta into each bowl. Garnish shreds of freshly grated Parmesan and chopped parsley, if desired.
Notes: Chicken Soup with Spinach and Whole Wheat Acini di Pepe, This delicious, healthier chicken noodle soup is made with whole wheat acini di pepe pasta and spinach, for added nutrition.

Chicken and Pasta

A kid-friendly meal of pasta with chicken, carrots, and celery in chicken broth.
Provided by: Beth Mueller
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 5
Ingredients:
  • 8 cups chicken broth
  • 1 cup carrot slices (about 1 large carrot or 2 medium)
  • 1 cup celery slices (about 4 stalks)
  • 2 cups cooked chicken meat (diced)
  • 2 cups acini di pepe (or Israeli couscous)
Nutrition:
  • Serving Size: 1 cup
  • Calories: 178 kcal
  • Carbohydrate: 24 g
  • Protein: 10 g
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Sodium: 616 mg
  • Fiber: 2 g
  • Sugar: 2 g
  • Cholesterol: 21 mg
How to cook:
  1. Add chicken broth, celery, and carrots to a large saucepan.
  2. Bring to a boil.
  3. Add the chicken and the pasta to the pan and reduce heat to a slow boil.
  4. Continue to cook for 10 to 12 minutes or until the pasta is done.
  5. Remove from the heat and cover with a lid and allow to sit for 10 to 15 minutes or until the pasta is soaked up most of the liquid.
  6. Remove the lid and stir. Serve while hot.
Notes: Chicken Soup with Spinach and Whole Wheat Acini Di Pepe, Chicken Soup with Spinach and Whole Wheat Acini Di Pepe · 4 boneless skinless chicken thighs, trimmed of all fat (about 1 pound total) · 1/4 teaspoon kosher salt
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