Brodo di Pollo con Pastina (Chicken Soup With Pastina)

Name: Brodo di Pollo con Pastina (Chicken Soup With Pastina)
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: italian
Ingredients: 2 large boneless, skinless chicken breasts (about 1 pound); 1 large yellow onion, thinly sliced; 3 tablespoons extra-virgin olive oil; 2 tablespoons kosher salt (Diamond Crystal), or to taste; 1/2 teaspoon garlic powder; 1/4 teaspoon black pepper; 3 large carrots, peeled and sliced into ¼-inch half moons; 3 large celery ribs, sliced into ¼-inch half moons; 3 garlic cloves, finely chopped; 2 teaspoons tomato paste; 1/2 cup pastina, such as Acini di Pepe, or orzo (about 4 ounces); 1/2 cup finely chopped parsley; Grated Parmesan, for serving

By Naz Deravian

Updated Feb. 8, 2022

Brodo di Pollo con Pastina (Chicken Soup With Pastina) — Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

Total Time: 1 hour 10 minutes
Rating: 4(3,268)
Comments: Read comments

Pastina means “tiny pasta,” and it’s often the first pasta shape Italian children are introduced to, typically cooked in broth. Pastina comes in a variety of shapes, like little stars and rounds. For this recipe, you can use any tiny shape you like, or use noodles broken into small pieces. Typically, the pastina is precooked in a separate pot and added to each soup bowl alongside shredded chicken, but this version cooks everything together for an easy one-pot meal. And this comforting chicken soup does not require premade or even store-bought broth: Instead, boneless, skinless chicken breasts cook in water with aromatics like onion, carrots, celery and garlic — and a good drizzle of olive oil — for a rich, flavorful broth that comes together fairly quickly.

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Ingredients

Yield:6 servings

2large boneless, skinless chicken breasts (about 1 pound)
1large yellow onion, thinly sliced
3tablespoons extra-virgin olive oil
2tablespoons kosher salt (Diamond Crystal), or to taste
½teaspoon garlic powder
¼teaspoon black pepper
3large carrots, peeled and sliced into ¼-inch half moons
3large celery ribs, sliced into ¼-inch half moons
3garlic cloves, finely chopped
2teaspoons tomato paste
½cup pastina, such as Acini di Pepe, or orzo (about 4 ounces)
½cup finely chopped parsley
Grated Parmesan, for serving

Ingredient Substitution Guide

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Preparation

Step 1
Place the chicken and 10 cups of water in a large pot. Partly cover and bring to a boil over high heat, keeping a close eye so that it doesn’t overflow and skimming off any foam that rises to the top.
Step 2
Add the onion, olive oil, salt, garlic powder and pepper; stir and allow to come back up to a gentle boil. Cover completely, reduce heat to medium-low and simmer for 10 minutes. Add the carrots, celery, garlic and tomato paste, stirring to incorporate the tomato paste. I ncrease the heat to high and allow to come back up to a gentle boil. Cover, reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally. Taste and season with more salt and pepper as desired.
Step 3
Remove the cooked chicken and place in a large bowl. Add the pastina to the soup, stir and increase the heat to high and allow to come back up to a gentle boil. Cover, reduce the heat to medium-low and cook the pasta according to the package instructions for al dente, stirring occasionally.
Step 4
While the pasta cooks, shred the chicken with a fork. Add the shredded chicken and parsley to the soup, stir, cover and simmer for 2 minutes. Serve topped with grated Parmesan.

Ratings

4 out of 5

3,268 user ratings

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Comments

Figaro3 years ago

Please don't boil chicken breasts; it makes them tough. I've been cooking for 55 years and I never 'boil' a soup. Simmer and skim until scum stops rising; add remaining ingredients, bring to simmer, with lid ajar; simmer until vegetables are tender. Garlic powder? Sacre bleu. Smash 3 garlic cloves to add instead of chopping. I used low sodium chicken stock instead of water. Chicken breasts in water delivers very little chicken flavor, bone-in is better; also it could use a sprig of thyme.

AJ3 years ago

I will make this with bone-in, skin-on chicken. The extra 30 seconds of pulling the meat off the bone as you shred it is easily outweighed by the superior flavor and texture of the broth.

Anne La Rocco Forcinito3 years ago

I grew up eating this chicken soup. Our mom used Acini di Pepe instead of the finer pasta, Pastina. Also she used the whole chicken for richer flavor and no garlic. She made the soup most Monday nights and I remember looking forward to it each week. It was delicious!

Laura4 days ago

This has become my go-to chicken soup. I follow the recipe except reduce salt by about half and add more pepper, just personal preference. Great when you have a cold and delicious with homemade biscuits.

Naomi1 month ago

First time I made this, the broth was foamy and flavorless and the chicken was tough as leather. With my tweaks it’s much better: 2 tbsps EVOO, 1 tbsp garlic ghee, white pearl onions quartered, carrots, celery, 1 tbsp minced garlic, 1 tsp minced ginger, 1 tbsp Italian seasoning, truffle salt, cracked pepper, cooked for 10 minutes. Add 1/2 tbsp tomato paste, stir to incorporate. Add 10 cups water, 2 1/2 tbsps Better Than Bouillon organic roasted chicken stock, simmer covered for 30 minutes. During the last 9 minutes of cooking, add 1 cup Acini di Pepe and torn pieces of rotisserie chicken. Enjoy.

Stephanie Blay2 months ago

-Use chicken thighs instead of breasts, have more flavor and are more tender -Add a little chicken bouillon to stock (this has made this dish sooo much more flavorful) -I also add a good amount of black pepper and red pepper flakes to stock -If you want even more veggies add spinach or kale -Top with some nice olive oil & parm cheese

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