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Chicken Noodle Soup With Pastina

Chicken Noodle Soup With Pastina

  • Total Time: 40 minutes
  • Yield: 4 1x


This soup is very popular among Italians. It’s often served to those who are unell and may need an easily digestible source of nutrition. It’s easy to make and a really filling treat for kids and adults alike!


  • 1½ tbsp olive oil
  • 2 tbsp butter
  • 1 medium onion, finely chopped (about 1 cup)
  • 1 large carrot, finely chopped (about 1/2 cup)
  • 1 celery stalk, with leaves, finely chopped
  • 3 garlic cloves finely minced
  • 2 quarts chicken broth (homemade or store-bought)
  • 2 cups shredded cooked chicken
  • 1 cup dry pastina
  • grated parmesan cheese


  • In a large stock pot, heat up the olive oil and butter over medium heat.
  • When the oil is hot and the butter has melted, add the chopped onion. Stir and cook a few minutes until the onion begins to soften. I’m cooking the onion first to make sure the sharp, raw onion taste doesn’t overwhelm the flavors of the other vegetables.
  • Then, add the carrots and celery and cook for about 5 minutes.
  • Next, add the garlic and cook for another minute.
  • And then, add the chicken broth and bring to a boil over low heat.
  • Add the pastina and cook it according to package directions. For farfalline, I’m cooking it for 10 minutes tops or until al dente.
  • When the pasta is cooked, add the shredded chicken and heat thoroughly.
  • Salt and pepper to taste.
  • Ladle into bowls and top with grated parmesan. Serve with garlic bread.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Cuisine: Italian
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