Chicken Pastina Soup
An easy soup recipe that is perfect for a family dinner5
Ingredients
- 1 tablespoon olive oil
- 1 lb. boneless, skinless chicken thighs
- 1 medium onion, chopped fine
- 3 cloves garlic, chopped fine
- 1 cup chopped carrots (about 3 medium carrots)
- 8-10 cups chicken broth, divided
- 1 cup Acini de pepe, uncooked
- 1 teaspoon thyme
- 1 teaspoon salt
Instructions
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Using a Dutch Oven or soup pan, brown onions in olive oil for about 2-minutes, lightly salt & pepper.
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Add garlic and carrots to the pan and cook for about 2-3 minutes, again, lightly salt & pepper.
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Push onions and vegetables to the side of the pan and add the chicken, lightly salt and pepper both sides of the chicken. Cook for about 2-3 minutes per side.
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Add about 7 cups of the chicken broth to the pan, bring to a light boil; reduce heat and simmer uncovered for 25 minutes.
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Remove chicken from the pan to a cutting board.
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Increase the heat a little and add the Acini de pepe to the soup pan. Cook the pasta for 10 minutes, stirring often.
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While the pasta is cooking, shred or cut the chicken thighs into very small pieces and add back to the pan.
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Cook for about 5 additional minutes. Check to see if you need any soup base or more chicken broth.