Chicken Pastina Soup
A silky, soul-warming Italian comfort classic featuring tiny star-shaped pasta in a rich broth finished with a velvety butter and Parmesan emulsion. Known as Italian Penicillin, it is the ultimate restorative meal.
Equipment
- Large pot or saucepan
- Whisk or wooden spoon
- Ladle
Ingredients
- 4 cups prepared chicken broth
- salt to taste
- 1 cup star-shaped pastina, or acini di pepe
- freshly ground black pepper to taste
- 2 tablespoons unsalted butter
- 3/4 cup finely grated Parmigiano Reggiano cheese
- extra-virgin olive oil for drizzling
Fortified Broth (Optional):
- 4 raw bone-in skin-on chicken thighs
- 1 quart store-bought chicken broth
- 3 cups water
- chopped carrots
- chopped onion
- chopped celery
- 2 cloves garlic
- 1 leaf bay
Instructions
Fortified Broth Option (If You Want That Sunday Depth)
- Simmer the chicken thighs with the quart of broth, 3 cups water, carrots, onion, celery, garlic, and bay leaf until the meat is very tender, about 1.5 hours. Lift out the chicken to pick the meat for the soup, then strain the broth so it is clean, golden, and ready to use.
Build the Broth Foundation
- Bring the 4 cups prepared chicken broth to a steady simmer over medium-high heat. Taste immediately and add salt as needed until the broth tastes lively and savory.
Cook the Pastina
- Reduce the heat to medium for a gentle simmer. Stir in the pastina carefully to ensure the stars or pearls do not clump or settle at the bottom.
- Cook, stirring occasionally, for 5 to 8 minutes or about 30 seconds less than the package directions. The pastina should be tender but still have a faint bite.
Finish with the Creamy Emulsion
- Turn off the heat. Stir in the black pepper, butter, and a portion of the Parmigiano Reggiano. Continue stirring until the butter is fully melted and the soup appears glossy and silk-like.
- Ladle the soup into hot bowls and garnish with additional black pepper, the remaining cheese, and a drizzle of extra-virgin olive oil before serving.
Notes
Storage Tip: Store the broth and cooked pastina in separate containers. Combine them only when reheating to prevent the pasta from absorbing the liquid and becoming a thick paste.
Flavor Secret: For added depth, simmer a Parmesan rind in the broth to create a savory, nutty backbone. You can also sear the chicken thighs before simmering to develop a richer flavor through the Maillard reaction.
Reheating Note: Warm the broth first, then add the pastina and stir until hot. If the mixture is too thick, loosen it with a splash of broth or water until it reaches your desired consistency.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 315kcalCarbohydrates: 38gProtein: 14gFat: 11gSaturated Fat: 6gCholesterol: 42mgSodium: 840mgPotassium: 215mgFiber: 2gSugar: 2gVitamin A: 12IUVitamin C: 2mgCalcium: 185mgIron: 1.5mg
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