Chicken (Pastina) Noodle Soup
Ingredients:
1 lb organic boneless, skinless chicken breast or thighs (or use 2 cups cooked, shredded chicken)
1 tbsp olive oil
3 cloves garlic, minced
1 small yellow onion, finely chopped
2 medium carrots, diced
3 celery stalks, diced
1 cup pastina (or substitute with small pasta, such as orzo or ditalini)
8 cups chicken bone broth
1/2 tsp salt (or to taste)
1/2 tsp black pepper
1/2 tsp garlic granules
1/2 tsp dried thyme or herbs de Provence
1/4 tsp red pepper flakes (optional)
2 sprigs fresh parsley
1 Parmesan rind
Freshly squeezed lemon juice (optional)
Instructions:
Sauté Aromatics:
In a large pot, heat olive oil over medium heat. Add the minced garlic and chopped onion, and sauté for 2-3 minutes until the onion becomes translucent and fragrant.Cook Chicken (Skip if Using Pre-Cooked Chicken):
If using raw chicken, add the chicken breast (whole or cut into chunks) to the pot. Season with salt, pepper, garlic granules, thyme, and red pepper flakes (if using). Cook for about 4 minutes on each side until the chicken is browned.For pre-cooked chicken: Skip this step and add your cooked, shredded chicken later in step 4.
Add Vegetables & Broth:
Stir in the diced carrots and celery. Pour in the chicken bone broth and bring to a boil.Simmer:
Once the soup reaches a boil, reduce the heat to low, cover, and let it simmer for about 20 minutes. If using cooked chicken, add it now to heat through as the vegetables become tender.Add Pastina & Parmesan Rind:
Add the pastina (or your chosen small pasta) to the soup, along with the Parmesan rind. Let it cook for 6-8 minutes, or until the pasta is al dente and the Parmesan rind has infused its flavor.Finish & Serve:
Stir in freshly squeezed lemon juice, if desired, to brighten the flavors. Remove the Parmesan rind and garnish with fresh parsley before serving.
