Description
2 tablespoons unsalted butter
1 tablespoon olive oil
2 boneless, skinless chicken breasts, diced
3 cloves garlic, minced
1 small onion, finely chopped
6 cups chicken broth
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
¾ cup pastina (or any small pasta)
2 cups fresh spinach, chopped
1 tablespoon fresh lemon juice
¼ cup grated Parmesan cheese
Fresh parsley for garnish (optional)
Directions:
In a large pot, heat butter and olive oil over medium heat. Add diced chicken and cook until golden brown, about 5 minutes.
Stir in the garlic and onion, cooking until fragrant and softened, about 2 minutes.
Pour in the chicken broth, then add oregano, salt, and black pepper. Bring to a simmer.
Stir in the pastina and cook until tender, about 8-10 minutes.
Add the chopped spinach and let it wilt into the soup. Stir in lemon juice for brightness.
Remove from heat and stir in Parmesan cheese. Taste and adjust seasoning if needed.
Serve warm, garnished with fresh parsley and extra Parmesan if desired.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 320 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect Pastina Chicken Soup every time.
- Prep Ingredients: Dice chicken, mince garlic, chop onion and spinach, and grate Parmesan cheese before you begin cooking.
- Brown the Chicken: In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add diced chicken in a single layer. Cook undisturbed for 3-4 minutes to achieve a golden sear, then stir and cook for another 2-3 minutes until cooked through.
- Sauté Aromatics: Add the chopped onion to the pot and cook for 2 minutes until translucent. Then, add the minced garlic and cook for just 30-60 seconds until fragrant, being careful not to burn it.
- Simmer the Broth: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add oregano, salt, and pepper. Increase heat to bring to a gentle boil.
- Cook the Pasta: Once boiling, add the pastina. Reduce heat to a simmer and cook for the time specified on your pasta package, typically 8-10 minutes, stirring occasionally.
- Finish the Soup: Turn off the heat. Stir in the chopped spinach until wilted. Then, stir in the fresh lemon juice and grated Parmesan cheese until fully incorporated.
Serving Suggestions
This versatile soup pairs beautifully with several sides. For a complete meal, serve it with a slice of crusty, buttered sourdough bread or warm, soft garlic knots. A simple side salad with a light vinaigrette offers a refreshing contrast. For extra richness, offer additional grated Parmesan, red pepper flakes, and a drizzle of high-quality olive oil at the table.
How-to Summary
Quickly brown diced chicken in butter and oil. Sauté onion and garlic. Add broth and seasonings, bring to a boil, and simmer the pastina until tender. Finish by wilting spinach off the heat and stirring in lemon juice and Parmesan cheese.
Frequently Asked Questions
Can I use a different pasta? Absolutely. Any small pasta like orzo, ditalini, or even broken angel hair works well. Adjust cooking time according to package directions.
How can I make this soup creamier? For a richer texture, stir in ¼ cup of heavy cream or full-fat coconut milk along with the Parmesan cheese at the end.
Is it possible to make this in a slow cooker? Yes. Add all ingredients except the pasta, spinach, lemon juice, and Parmesan. Cook on low for 6-7 hours. 30 minutes before serving, add the pasta. Turn off heat, then stir in spinach, lemon, and cheese.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. The pasta will absorb broth, so add a splash of water or broth when reheating gently on the stovetop.
Can I use frozen spinach? Yes. Thaw and thoroughly squeeze out all excess liquid from ½ cup of frozen spinach before adding it in the final step.
Common Mistakes to Avoid
- Overcooking the Garlic: Adding garlic too early or cooking it over too high heat will make it bitter. Add it just before the liquid.
- Boiling the Soup After Adding Cheese: Adding Parmesan to boiling soup can cause it to clump and become gritty. Always remove the pot from heat first.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly. Freshly grated Parmesan integrates much better.
- Crowding the Chicken: Adding all the chicken at once steams it instead of browning it. Cook in batches if your pot is small.
Conclusion
This Pastina Chicken Soup is the ultimate 30-minute comfort meal, perfectly balancing protein, greens, and carbs. Its simplicity is its strength, relying on fresh lemon and Parmesan for a bright, savory finish. By following the step-by-step guide and avoiding common pitfalls, you can consistently create a nourishing, restaurant-quality soup that is sure to become a weekly staple in your home kitchen.
