Description
A comforting chicken soup with pastina and fresh vegetables.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup small pastina pasta
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
- Juice of 1 lemon (optional)
Instructions
- Gather and chop all ingredients for smooth cooking.
- In a large pot over medium heat, sauté the onion in olive oil until translucent. Add minced garlic and cook until fragrant.
- Stir in the carrots and celery; cook until slightly softened (about 5 minutes).
- Add the chicken breasts and chicken broth; bring to a gentle simmer for about 20 minutes or until chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the pot along with the pastina. Cook according to package instructions until al dente.
- Season with salt, pepper, and optional lemon juice before serving hot.
Notes
- This soup is perfect for a cold day or when you’re feeling under the weather.
- You can add other vegetables like spinach or peas for extra nutrients.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl