Often affectionately referred to as “Italian Penicillin,” this slow-cooker pastina soup is the ultimate remedy for chilly days, sniffles, or simply when you need a bowl of pure, heartwarming comfort.
By simmering bone-in chicken with aromatic vegetables, blending a portion of those tender veggies back into the broth for a rich texture, and tossing in delicate pastina, you get a deeply nourishing, velvety soup that feels like a warm embrace.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Servings: 6 servings
Ingredients
- 2 bone-in split chicken breasts (skin removed)
- 1 large onion, quartered
- 3 stalks celery, cut into manageable chunks
- 3 medium carrots, peeled and chopped
- 1 1/2 teaspoons kosher salt (plus extra to taste)
- 1/2 teaspoon freshly ground black pepper (plus extra to taste)
- 1 quart nutrient-rich bone broth
- 2 cups water or chicken stock (with extra reserved if thinning is needed)
- 1 cup pastina pasta (such as Acini di Pepe or any other tiny pasta shape)
- Grated Parmesan cheese (for serving)
- Freshly chopped parsley (for serving)
Step-by-Step Instructions
1. Slow Cooking the Base
Place the skinless, bone-in chicken breasts at the bottom of your slow cooker. Surround the chicken with the onion pieces, celery chunks, and carrot pieces. Season everything evenly with the kosher salt and black pepper.
Pour the bone broth and water directly over the mixture. Secure the lid tightly and cook on High for 4 hours (or Low for 6 to 8 hours), until the carrots are fork-tender and the chicken is fully cooked.
2. Shredding the Chicken and Blending Vegetables
Once cooking is complete, carefully remove the lid. Using a slotted spoon or tongs, lift the cooked chicken breasts out of the slow cooker and transfer them to a cutting board to cool slightly.
Next, fish out all the softened onion, celery, and carrot pieces using a slotted spoon or strainer, and place them directly into a countertop blender. Ladle about 1 cup of the warm cooking liquid from the slow cooker into the blender with the vegetables.
(Safety Tip: Remove the center piece of the blender lid to let steam escape, and drape a clean kitchen towel loosely over the opening to prevent splashes).
Pulse and blend on high speed until completely smooth and creamy. Pour this velvety vegetable puree back into the slow cooker and stir well to incorporate.
(Alternative Method: If you prefer less cleanup, use an immersion blender right inside the slow cooker bowl to puree the vegetables and broth until smooth).
3. Cooking the Pastina
Stir the dry pastina pasta directly into the slow cooker liquid. Cover with the lid and let cook on High for 35 to 45 minutes, stirring occasionally, until the tiny pasta is tender and has naturally thickened the soup.
Keep a close eye on it, as pastina absorbs liquid quickly. If the soup becomes too thick, splash in a little extra warm water or chicken stock to reach your desired consistency.
4. Shredding and Returning the Chicken
While the pasta finishes cooking, strip the meat away from the chicken bones, discarding the bones and any unwanted gristle. Chop or shred the tender chicken meat into bite-sized pieces.
Stir the prepared chicken back into the hot soup. Taste the broth and adjust the seasoning with additional salt and pepper if needed.
5. Serving
Ladle the hot soup into bowls. Generously garnish each serving with freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley for a bright, aromatic finish.
Chef’s Cooking Tips
Pasta Absorption
Pastina will continue to soak up broth as it sits. If you are planning for leftovers, consider cooking the pastina separately and adding it directly to individual bowls rather than the whole pot to prevent it from getting mushy.
Broth Selection
Using a high-quality homemade bone broth or a rich store-bought alternative elevates the medicinal, savory depth of this soup.
Cheese Rind Trick
For an extra layer of savory flavor during the slow-cooking phase, drop a leftover Parmesan cheese rind into the liquid while it simmers, then remove it before blending the vegetables.
Nutrition Facts (Per Serving)
| Nutrient | Amount per Serving | % Daily Value |
| Calories | 146 | — |
| Total Fat | 3g | 4% |
| Saturated Fat | 1g | 4% |
| Cholesterol | 18mg | 6% |
| Sodium | 814mg | 35% |
| Total Carbohydrates | 15g | 5% |
| Dietary Fiber | 2g | 7% |
| Total Sugars | 4g | — |
| Protein | 15g | 30% |
| Calcium | 44mg | 3% |
| Iron | 1mg | 5% |
| Potassium | 304mg | 6% |
| Vitamin C | 3mg | 3% |
*Percent Daily Values are calculated based on a standard 2,000 calorie daily diet. Actual values may vary depending on specific ingredient brands and personal calorie requirements.
