Parmesan Chicken Pastina Soup Recipe

If you’re craving a cozy, comforting bowl of soup that feels like a warm hug, you’re going to absolutely love this Parmesan Chicken Pastina Soup Recipe. I first made this on a chilly weekend, and it instantly became a family favorite. It’s got that rich, savory parmesan broth, tender chunks of chicken, and the cutest little star-shaped pasta that just melts in your mouth. Trust me, once you try this recipe, it’ll be your go-to anytime you want something soothing, nourishing, and downright delicious.

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Ingredients You’ll Need

Each ingredient in this Parmesan Chicken Pastina Soup Recipe works together to build layers of flavor. The combination of fresh veggies, parmesan rind, and dried mushrooms gives the broth its signature depth, while the small pasta and shredded chicken make it satisfying and hearty.

• Butter: Adds richness to both the broth base and the sautéed vegetables.
• Onions: Using them divided lets you build flavor gradually.
• Carrots: Cut in two sizes to provide texture variety.
• Celery: Enhances the classic sofrito base with aromatic notes.
• Dried Porcini or Shiitake Mushrooms: Rehydrated to infuse the broth with earthy umami.
• Bay Leaf & Thyme: Classic herbs that add a subtle herbal depth.
• Kosher Salt: Essential for seasoning throughout the cooking process.
• Parmesan Rind: The star of the broth—this adds intense cheesy flavor.
• Garlic: Pressed for maximum flavor release during sautéing.
• Stelline Pasta (or small shells): These tiny shapes cook quickly and add whimsy.
• Cooked Chicken: I like to use shredded rotisserie for convenience and flavor.
• White Pepper: For a gentle spice without overpowering the soup.
• Lemon Zest & Juice: Brightens and balances the richness of the broth.
• Parmesan & Parsley (for topping): Adds a fresh, cheesy finish and color.

Variations

I love sharing how you can make this Parmesan Chicken Pastina Soup Recipe your own. Sometimes I swap out the dried mushrooms for fresh cremini for a lighter broth, or add a handful of spinach at the end for extra greens. Feel free to get creative — this soup is very forgiving!

• Mushroom Swap: When I’m in a hurry, fresh mushrooms add a different but lovely earthiness.
• Vegetarian Version: Skip the chicken, add more mushrooms, and use vegetable broth for a meatless twist.
• Gluten-Free: Substitute the pastina with a gluten-free small pasta or rice for those avoiding gluten.
• Extra Veggies: In cooler months, I like adding diced zucchini or peas for seasonal freshness.

How to Make Parmesan Chicken Pastina Soup Recipe

Step 1: Build the Parmesan Broth

Begin by melting a tablespoon of butter in a large soup pot over medium heat. Then add half of your diced onions, large chunks of carrots and celery, and sauté for about 4 minutes until they soften slightly but don’t brown. Next, add the rehydrated mushrooms, bay leaf, thyme sprigs, and the parmesan rind pieces. This is where the magic starts to happen! Let everything cook together for another 4 minutes to allow flavors to marry. As the vegetables and cheese begin to lightly stick to the bottom, slowly pour in the hot water little by little. Stir constantly to deglaze the pot and capture those browned bits, which add incredible flavor.

Step 2: Simmer and Strain the Broth

Add the rest of the water along with kosher salt, then bring everything to a gentle simmer. Lower the heat to medium-low so you get steam billowing but no heavy bubbling — this slow simmer extracts maximum flavor without clouding the broth. Stir occasionally to prevent the parmesan from sticking to the bottom. After 50 to 60 minutes, strain your broth into a bowl or large measuring cup and set aside. You’ll be amazed by how luscious and savory your broth tastes—it’s the heart of this soup.

Step 3: Sauté the Vegetables for Soup Base

Return the soup pot to the stove and melt the remaining tablespoon of butter with a splash of oil over medium heat. Add the remaining diced onions, small diced carrots, and celery with a pinch of salt. Sauté for about 7 minutes until those veggies are tender and fragrant. Toss in the pressed garlic and cook it for just one minute—too long, and garlic can turn bitter, so keep an eye on it.

Step 4: Combine and Cook the Soup

Pour the strained parmesan broth right back into the pot with your sautéed vegetables, then bring to a simmer. Add the shredded cooked chicken and the stelline pasta. Cook for 6 to 7 minutes, stirring now and then to keep the small pasta from sticking. Once the stars are tender but not mushy, turn off the heat.

Step 5: Brighten and Serve

Just before serving, stir in the lemon zest and freshly squeezed lemon juice. This little citrus punch balances the richness of the parmesan beautifully. Taste and adjust the seasoning with salt and white pepper as needed–you might not need much more salt because the parmesan rind does a lot of heavy lifting. Serve your soup warm, topped with a sprinkle of shredded parmesan and fresh parsley for color and extra flavor. I always find those last touches make it feel extra special.

How to Serve Parmesan Chicken Pastina Soup Recipe

Garnishes

I like to sprinkle a generous handful of freshly grated parmesan cheese and chopped parsley right before serving. The cheese melts into warm little pockets of flavor, and the parsley adds a fresh pop of color and brightness. If you want a little extra, a drizzle of good-quality olive oil or a pinch of crushed red pepper works wonders too.

Side Dishes

This soup pairs beautifully with a simple green salad dressed with lemon vinaigrette or some crusty garlic bread for soaking up every last bit of broth. On colder days, I’ll also serve it alongside roasted vegetables or a classic caprese salad to keep things light but satisfying.

Creative Ways to Present

For special occasions, I love serving this soup in individual mini cauldrons or rustic mugs for a cozy, homemade feel. Adding a sprig of thyme on top of each serving adds an elegant touch without any extra effort. Pairing it with homemade parmesan crisps on the side makes it feel like a fancy dinner while still being effortless.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to airtight containers and refrigerate for up to 3 days. The soup thickens up a bit as it sits, so just add a splash of water or broth when reheating to thin it back out to your preferred consistency. It reheats beautifully on the stove or in the microwave.

Freezing

This soup freezes well if you omit the pasta beforehand; pasta tends to get mushy after thawing. I prefer freezing the broth and shredded chicken separately, then adding fresh pasta when reheating, which gives the best texture and flavor.

Reheating

When reheating, warm the soup gently over low heat, stirring frequently. If it’s too thick, add a bit of water or broth to loosen. Add fresh lemon juice after reheating to restore that bright finish.

FAQs

Final Thoughts

I can’t tell you how many times this Parmesan Chicken Pastina Soup Recipe has rescued me on a cold day or when someone in the family was feeling under the weather. It’s soothing, flavorful, and surprisingly simple to make once you get the broth started. The parmesan rind trick is a total game-changer—I discovered it while experimenting one winter, and now I never go back to plain broth. You’ll find that once you’ve made this once, it’s super easy to customize and adapt to whatever you have on hand. So grab your pot, some parmesan rinds, and give it a whirl—you’re going to thank me later! Happy cooking, friend.

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