Pastina Chicken Soup
This comforting pastina chicken soup is made with tiny gluten-free star-shaped pasta, shredded chicken breast, veggies, and egg to thicken the broth perfectly!
Table of contents
Why you’ll love this Pastina Chicken Soup
Is there anything quite as comforting as chicken soup? Whether it be my turmeric chicken soup or instant pot chicken noodle soup, it’s one of the first things I turn to when I feel under the weather, and pastina soup is the perfect addition to anyone’s lineup!
Pastina soup, also called Italian Pennecillin, is a flavorful soup made with tiny star-shaped pasta, veggies, and a rich broth. It’s one of those classic sick day soups that you’re going to fall in love with! Here’s why you’ll love it…
- Quick and easy! This recipe is made with simple ingredients and leftover chicken for the perfect low effort soup.
- Cozy vibes! As the weather cools off, I love soup! This is the perfect soup for a cozy fall day with vegetables, delicious broth and cute shaped pasta!
The Ingredients for Pastina Chicken Soup
See the recipe card below for full information on ingredients and quantities.
| Ingredient | What it does | Potential swap |
| Pastina | This is a small star-shaped pasta! I use a gluten-free pastina. | You can also use another small pasta like orzo. |
| Chicken broth | This is the base of the soup. | Veggie broth. |
| Carrots, celery, onion and garlic | These veggies add a hearty flavor to the soup. | You can add more vegetables like spinach and cauliflower. |
| Fresh herbs | I use thyme, sage and parsley! | I use thyme, sage, and parsley! |
| Lemon | Fresh lemon adds a beautiful flavor pop to the soup. | You can also use a jarred lemon juice. |
| Egg yolk | Egg yolk thickens the soup broth and adds a depth of flavor! | You can omit the egg if needed, but you’ll have a thinner broth. |
| Shredded chicken | I like to use pre-cooked shredded chicken. | You can also cook the chicken along with the soup and shred it. |
| Parmesan or pecorino | This adds that cheesy flavor to the broth! | You can easily leave this out. |
How to Make Pastina Chicken Soup
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Saute the onion then add the garlic, carrots, and celery and saute until lightly fork tender and fragrant. Pour in the chicken broth, lemon juice and salt and pepper. Using butcher’s twine, bundle the herbs together with the Parmesan rind (if using) and add it to the broth.
Step two. Allow the soup to simmer for 20 minutes. Remove the herb bundle before bringing it to a boil and adding the pasta. Reduce to a medium simmer.
Step three. Add the egg yolks in a bowl.
Step four. Once the pasta is al dente, spoon out a ladle of the hot broth, and slowly stream it into the egg yolks, while constantly whisking to temper the eggs.
Step five. Turn off the heat and pour in the egg yolk mixture and cooked chicken into the soup. Stir to combine. Serve the soup topped with fresh thyme and parmesan or pecorino if desired.
If you tried this Pastina Chicken Soup or any other recipe on my blog please leave a rating and let me know how it went in the comments below. Thanks for visiting!
Other Gluten-Free Soups to Try…
Pastina Chicken Soup
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Ingredients
- 1 tbsp avocado oil
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 5 cups chicken broth
- Juice of one lemon
- Salt & pepper
- 2-3 stems of parsley
- 4-5 sprigs of thyme, plus extra for garnish
- 2-3 sprigs of sage
- 1 parmesan rind, optional – sub pecorino
- ½ cup gluten free stelline
- 3 cups shredded chicken, cooked
- 2 egg yolks
- 2 tbsp parmesan, grated, optional – sub pecorino
Equipment
Instructions
- Using a large dutch oven or stock pot, heat the avocado oil over medium heat.
- Once the oil is shimmering, add the onion. Saute for 3-4 minutes or until lightly translucent. Add the garlic, carrots, and celery and saute for another 3-4 minutes or until lightly fork tender and fragrant.
- Pour in the chicken broth, lemon juice and salt and pepper. Using butcher's twine, bundle the herbs together with the Parmesan rind (if using) and add it to the broth.
- Allow the soup to simmer for 20 minutes. Remove the herb bundle before bringing it to a boil and adding the pasta. Reduce to a medum simmer, stirring the broth often.
- Add the egg yolks in a bowl. Once the pasta is al dente, spoon out a ladle of the hot broth, and slowly stream it into the egg yolks, while constantly whisking to temper the eggs.
- Turn off the heat and pour in the egg yolk mixture and cooked chicken into the soup. Stir to combine.
- Serve the soup topped with fresh thyme and parsmesan or pecorino if desired.
