This Chicken Pastina Soup is the classic Italian comfort soup nonnas have made for generations, often called “penicillin soup” for how soothing it feels when someone is under the weather. Tiny pastina pasta and tender shredded chicken simmer in a flavorful broth with sweet, soft vegetables, then finish with a bright squeeze of lemon. It comes together in under 45 minutes with simple ingredients you likely already have on hand.
There’s a reason this soup simmers on Italian stovetops: the combination of delicate pastina, savory broth, and tender chicken is both nourishing and quick. Pastina becomes soft and almost silky in the broth, while a squeeze of lemon at the end brightens the whole pot. This recipe is forgiving and adaptable — swap in rotisserie chicken to save time, stir in a splash of cream for richness, or add a handful of spinach for extra color. One important note: pastina continues to absorb liquid after cooking, so see the storage tips below to keep leftovers from turning into porridge.
Why This Soup Works
• Pastina does double duty. It cooks quickly, absorbs flavor, and gives the soup a soft, comforting texture that feels soothing without heavy noodles.
• A simple soffritto builds deep flavor. Slowly softening the onion, celery, and carrot develops a sweet, rounded base that makes the broth more satisfying.
• Lemon at the end brightens everything. A splash of fresh lemon juice added off the heat lifts the broth and prevents it from tasting flat.
Ingredients You’ll Need
For exact quantities and a printable ingredient list, see the recipe card below. This summary highlights the essential items and why they matter.
- Yellow onion, celery, and carrot: The classic mirepoix. Dice the vegetables to a similar size so they cook evenly.
- Garlic: Added after the vegetables to avoid burning and to round out the broth.
- Chicken broth: The backbone of the soup. Low-sodium broth is recommended so you can control salt levels.
- Kosher salt, Italian seasoning, and pepper: Simple seasonings that let the broth and chicken shine.
- Pastina: Tiny pasta that cooks in minutes and gives the soup its signature, comforting texture.
- Shredded chicken: Already cooked chicken warms through at the end; rotisserie or leftover chicken both work well.
- Fresh lemon juice: Stirred in off the heat to brighten the finished soup.
Ways to Customize This Soup
- Make it creamy: Stir in 1/4 cup of heavy cream at the end for a richer broth.
- Smooth texture: Blend the broth with an immersion blender after the vegetables are tender, then add pasta and chicken.
- Watch sodium: If using regular broth, taste before adding extra salt. If substituting table salt for kosher salt, use about half the amount.
- Swap the pasta: If you don’t have pastina, orzo, ditalini, or small broken pasta work fine.
- Add vegetables: Stir in baby spinach, peas, or chopped kale near the end for color and nutrition.
- Extra protein: For an egg-drop twist, stir a beaten egg into the soup off the heat for delicate ribbons.
How to Make Chicken Pastina Soup
Step 1: Soften the vegetables. Heat olive oil in a large soup pot over medium-high heat. Add the onion, celery, and carrot and cook until tender and beginning to turn translucent at the edges, about 6 to 8 minutes. Don’t rush this — fully softened vegetables give the broth a sweeter, more developed flavor.
Step 2: Add garlic and broth. Reduce heat to medium, add garlic and sauté about 1 minute until fragrant. Pour in the chicken broth and add the salt, Italian seasoning, and pepper.
Step 3: Cook the pasta and chicken. Bring the soup to a boil, then stir in the pastina and shredded chicken. Simmer until the pasta is tender, about 7 to 10 minutes, stirring occasionally to prevent sticking. Start checking the pastina at the 6-minute mark since it can go from perfectly tender to mushy quickly.
Step 4: Finish and serve. Remove the pot from the heat and stir in fresh lemon juice. Taste and adjust salt if needed. Serve hot with chopped parsley and grated Parmesan, if desired.
Variant: For a smoother texture, blend the cooked vegetables and broth with an immersion blender before adding pasta and chicken.
How to Keep the Pasta From Turning to Mush
Pastina continues to absorb broth after cooking, which can make leftovers thick. Plan ahead so your soup stays pleasantly brothy.
A few tips:
- Pull the pot early. Remove the soup from the heat while the pastina still has a slight bite — it will finish cooking in the hot broth.
- Cook pasta separately for meal prep. Boil pastina on its own and add to bowls when serving, then ladle hot broth and chicken over top to preserve texture.
- Thin when reheating. If leftovers thicken, add a splash of broth or water while reheating to restore a soup consistency.
Recipe Tips
- Dice evenly: Cut onion, celery, and carrot to similar sizes to ensure uniform softening.
- Don’t skip softening the vegetables: It builds a sweeter, more flavorful base.
- Watch the pasta: Pastina cooks fast; check early and remove while still slightly firm.
- Add lemon last: Stir it in off the heat so the flavor stays bright.
- Use cooked chicken: Rotisserie or leftover shredded chicken keeps the recipe quick and easy.
- Taste before salting: If your broth isn’t low sodium, wait to add extra salt until the end.
What to Serve With It
- Warm bread: Crusty bread or naan is perfect for dipping into the broth.
- Light salad: A lemony arugula or simple green salad balances the rich broth.
- Hearty sandwich: A Mediterranean-style vegetable sandwich can turn this soup into a full meal.
Make Ahead, Storage, and Freezing
This soup is best fresh, but leftovers store well if handled properly.
- Refrigerator: Store in an airtight container up to 4 days. Expect thickening as the pastina absorbs broth; add liquid when reheating.
- Freezer: Freeze the broth and shredded chicken without the pastina for best texture. Cook fresh pastina when ready to serve.
- Reheating: Warm gently on the stovetop over medium-low heat and add broth or water as needed to loosen the soup.
Recipe FAQ
Can I use raw chicken instead of cooked? Yes. Add raw chicken pieces to the simmering broth and cook until fully done, about 15–20 minutes depending on size, then shred and add the pasta.
What is pastina and where to find it? Pastina means “tiny pasta” in Italian and comes in small shapes like stars or dots. It’s usually found in the pasta aisle of most grocery stores, labeled as pastina or acini di pepe.
Why does my soup get thick in the fridge? Pastina continues absorbing broth as it cools and sits. Thin the soup with additional broth or water when reheating to return it to a soup consistency.
Chicken Pastina Soup
This comforting Italian soup features tiny pastina, shredded chicken, vegetables, and a bright finish of lemon. Ready in about 40–45 minutes and serves 4.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 celery stalks, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon coarse ground pepper
- 1 cup pastina pasta
- 1 cup finely shredded cooked chicken
- 1 tablespoon fresh lemon juice
- Fresh parsley and grated Parmesan for serving (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion, celery, and carrots; cook until tender, about 6–8 minutes.
- Reduce heat to medium, add garlic and sauté 1 minute. Pour in broth and add salt, Italian seasoning, and pepper.
- Bring to a boil, then add pastina and shredded chicken. Cook until pasta is tender, about 7–10 minutes, stirring occasionally.
- Remove from heat and stir in fresh lemon juice. Adjust seasoning and serve garnished with parsley and Parmesan if desired.
Notes
- Use low-sodium broth to control the salt level.
- If using table salt instead of kosher, use approximately half the amount.
- To maintain texture, remove the soup from heat while the pastina is still slightly firm.
- Leftovers thicken as the pastina absorbs liquid; add broth or water when reheating.
- For a richer soup, stir in 1/4 cup heavy cream at the end.