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Chicken Pastina Soup - A Family Feast


Chicken Pastina Soup has tiny star-shaped pasta in a simple homemade chicken broth. Top with Parmesan cheese and a drizzle of olive oil for the ultimate Italian comfort food meal.

Yield: 4 hearty servings 1x
Prep: 10 minutes (plus 4 hours to make homemade chicken stock)Cook: 10 minutesTotal: 4 hours 20 minutes


2 quarts homemade chicken stock (enhanced by pureeing the cooked carrots, onions and celery after preparing the stock, then added back to the stock)

1 pound cooked chicken picked from the bones of the chicken used to make the stock (Note: While preparing the stock, remove the whole chicken after one hour of simmering, pick meat, and put the skin and bones back into the pot and continue cooking per our recipe.

1 1/2 cups Pastina Pasta (tiny star shapes or other tiny pasta)

Parmesan Cheese, grated for serving

Extra Virgin Olive Oil, for garnish


  1. Place one quart of cooked enhanced chicken stock into a medium pot and heat to hot.
  2. Place another quart of cooked enhanced stock into another medium pot and heat to hot.
  3. To the first pot, add the cooked shredded chicken to heat.
  4. To the second pot, add the pastina, bring to a medium simmer and cook for five minutes.
  5. To serve, portion the pastina into each bowl, then ladle stock and chicken meat from the second pot over the pasta.
  6. Grate Parmesan cheese over each portion along with a drizzle of extra virgin olive oil.
  7. Serve immediately.

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See Chef’s Tip in the post above if you do not plan to make a homemade chicken stock.

© Author: A Family Feast
Cuisine: Italian Method: simmer