Description
This Parmesan Chicken Pastina Soup is a cozy and nourishing Italian-inspired dish featuring a rich homemade parmesan broth, tender shredded chicken, and delicate stelline pasta. The soup combines sautéed vegetables, rehydrated mushrooms, and aromatic herbs to create a soothing and flavorful meal perfect for chilly days or when you need comfort food.
Ingredients
Scale
Broth Ingredients
- 2 tablespoons butter, divided
- 4 cups hot water + 8 cups room temperature water
- 2 medium diced onions, divided
- 4 chopped carrots (2 in large chunks, 2 small diced)
- 4 stalks chopped celery (2 large chunks, 2 small diced)
- 8-10 (~0.5 ounce) dried porcini or shiitake mushrooms, rehydrated in hot water
- 1 bay leaf
- 4 sprigs thyme
- 1 tablespoon kosher salt, plus more to taste
- 1 cup (8 ounces) parmesan rind, cut into 16-20 pieces
Soup Ingredients
- 1 clove garlic, pressed
- 1 cup stelline pasta (or small shells, etc.)
- 2 cups cooked chicken, shredded
- Kosher salt and white pepper, to taste
- Zest of 1 lemon
- 2 tablespoons lemon juice
- Parmesan cheese, for topping
- Fresh parsley, for topping
Instructions
- Make Parmesan Broth: In a large soup pot, melt 1 tablespoon of butter over medium heat. Add half the diced onions, the large chunks of carrots, and celery, then sauté for 4 minutes until slightly softened. Add the rehydrated mushrooms, bay leaf, thyme sprigs, and parmesan cheese rinds. Cook for another 4 minutes, allowing flavors to meld and ingredients to stick lightly to the pot.
- Deglaze and Simmer Broth: Gradually drizzle in the 4 cups of hot water while stirring and scraping the bottom of the pot to deglaze all browned bits. Once deglazed, add the remaining 8 cups of room temperature water along with 1 tablespoon kosher salt. Bring to a gentle simmer, then reduce heat to medium-low. Let the broth simmer for 50-60 minutes, stirring often to prevent the cheese from sticking. Steam should be rising without vigorous bubbling.
- Strain Broth: After simmering, strain the broth through a fine mesh sieve into another large pot or bowl. Discard solids and set the clear, flavorful broth aside.
- Prepare Soup Base: Return the original soup pot to medium heat and melt the remaining 1 tablespoon butter along with a tablespoon of oil. Add remaining diced onions, small diced carrots, and celery with a pinch of salt. Sauté for 7 minutes until vegetables are softened and fragrant.
- Add Garlic and Broth: Add the pressed garlic clove to the pot and cook for another minute until aromatic. Pour in the strained prepared broth and bring to a simmer over medium heat.
- Cook Pasta and Chicken: Add shredded cooked chicken and stelline pasta to the simmering broth. Cook according to pasta package instructions (6-7 minutes), stirring frequently to prevent pasta from sticking to the pot.
- Finish and Serve: When pasta is cooked tender, remove the pot from heat. Stir in lemon zest and lemon juice. Taste and adjust seasoning with kosher salt and white pepper as needed. Serve the soup warm topped generously with grated parmesan cheese and fresh chopped parsley for garnish.
Notes
- This comforting Italian pastina soup is perfect for chilly days or when you need a soothing, feel-better meal.
- The homemade parmesan broth enriches the soup with deep savory flavors from cheese rinds and mushrooms.
- Stelline pasta adds a charming star shape, but small pasta shells or orzo can be substituted.
- The lemon zest and juice add a bright finish that balances the rich broth beautifully.
- Make sure to stir often during simmering and pasta cooking stages to avoid sticking and burning.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 206
- Sugar: 3 grams
- Sodium: 620 milligrams
- Fat: 10 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 16 grams
- Fiber: 3 grams
- Protein: 13 grams
- Cholesterol: 35 milligrams
