Chicken Pastina Soup
Looking for the perfect chicken noodle soup recipe? Barilla has you covered!
Ratings
- Prep
- Cook
- Skill
- Accomplished
The elevated chicken soup recipe combines hearty chicken and delicate pastina pasta with a variety of fresh vegetables, including carrot, onion, leek, asparagus, and spinach to create a chicken pastina soup recipe everyone will love. Chicken is combined with carrot, celery, and onion and left to simmer for two hours, softening each individual ingredient to create a flavorful broth. The remaining vegetable ingredients are slightly browned to add extra flavor and then added to cooked pastina and the strained chicken broth. Spinach and tomatoes are added at the end to complete this warm, comforting chicken pastina soup recipe.
Barilla’s pastina pasta is a favorite of young children due to the fun, miniature star shapes. Adults also love the flavor making it the perfect addition to soups and broths alike.
- 650
- CALORIES
- 33g
- Total Fat
- 52g
- CARBOHYDRATE
- 35g
- PROTEIN
Ingredients
Ingredients for 6 people
- 1/4 box (3 ounces) Barilla® Pastina
- 1 3-4 pound whole chicken, chopped
- 5 ½ quarts, water
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small onion
- 10 black peppercorns
- 1 bay leaf
- 1 pint halved cherry tomatoes
- 2 cups spinach
- ½ bunch (8 ounces) asparagus, diced
- 1 small leek, diced
- 1 tablespoon extra virgin olive oil
- Sea salt and black pepper to taste
Instructions
- In a large pot, add the water and simmer the chicken with ½ carrot, ½ celery, onion, black peppercorns and bay leaf for approximately 2 hours; skim the broth to remove the fat.
- In a large skillet, sauté the remaining carrot, celery, asparagus and leeks in olive oil for 3-4 minutes or until slightly browned.
- Meanwhile, strain the broth into another pot (remove and discard the bay leaf) and place back onto the stove top to simmer.
- Season the broth with salt and pepper, add the sautéed vegetables and Pastina then cook for 3 minutes.
- Remove soup from the heat and fold in chicken, spinach and tomatoes. Allow soup to rest 30 minutes before serving.