Description
A simple and cozy soup made with pastina, chicken, and blended vegetables, perfect for a comforting meal.
Ingredients
Units
Scale
Vegetable Base
- 1 tablespoon Olive oil or a little butter
- 1 small Onion, chopped
- 2 Carrots, chopped
- 2 Celery stalks, chopped
- 2-3 cloves Garlic, minced
Soup Ingredients
- 6-8 cups Chicken broth (or stock) (Taste before adding salt.)
- 1-2 cups Cooked shredded chicken (Rotisserie is perfect.)
- 3/4 cup Pastina (Add more if you prefer thicker soup.)
- 2 Eggs (Whisked for silky ribbons.)
- to taste Salt and black pepper
- to taste Grated Parmesan (optional) (Highly recommended.)
- 1 Lemon wedge (optional)
- to taste Chopped parsley (optional)
Instructions
Preparation
- In a soup pot, warm olive oil over medium heat. Add onion, carrot, and celery. Cook for about 8 to 10 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and bring to a gentle simmer. Let it simmer for another 10 minutes until veggies are tender.
- Blend the cooked vegetables until smooth and return them to the pot.
- Add shredded chicken, simmer for 5 minutes.
- Stir in pastina and cook until just tender.
- Lower the heat and stir in the whisked eggs slowly while stirring to create ribbons.
- Finish with Parmesan, pepper, and a squeeze of lemon if desired.
Notes
To prevent pastina from getting mushy, cook it directly in the soup if serving immediately, or separately for leftovers. Adjust seasoning to taste at the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Cuisine: Italian
Nutrition
- Calories: 320
- Sugar: 3
- Sodium: 800
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 35
- Fiber: 3
- Protein: 20
