Sunday, May 19 2024

In this recipe, we will dive into the tradition of Pastina in chicken broth, a dish that goes beyond its delicious taste, representing a culinary embrace that nourishes the body and soul.

Pastina, with its variety of small and appealing formats, finds its ultimate expression in this dish, cooked with love and care.

But there is something more behind this tradition: pastina is often compared to penicillin in Italian culture, a true culinary antibiotic.

Just as penicillin is the remedy that heals, pastina in broth is the comfort that soothes.

A warm embrace of chicken broth enriched with little treasures of pasta, pastina in brodo not only satiates hunger, but is said to have the power to heal weary hearts and melancholy souls.

Get ready for a journey through the flavors and secrets of this timeless recipe.

Pastina in chicken broth is more than a meal; it is a ritual that unites the family, a tradition passed down from generation to generation, bringing warmth and comfort to every Italian kitchen.






  • 12 oz of pastina (little stars)
  • 1 chicken leg
  • 1 stalk of celery
  • 1 carrot
  • 2 potatoes
  • 4 cherry tomatoes
  • 1/2 onion
  • a few rosemary leaves
  • salt to taste



First, we peel the potatoes and slice them into cubes.

We peel the carrot and slice it.

We slice the celery, onion coarsely, and cherry tomatoes.

We put everything in a pot, adding the chicken thigh and covering everything with water.

We adjust the salt.

We put the lid on the pot and let it cook over medium heat for about 1 hour.

From time to time we remove the lid and remove the foam that will form.


We cook the “pastina” following the cooking time on the package.

We drain the “pastina” and add the broth, taking care to strain it before adding it to the “pastina.”

My children love it this way.

If you like, you can sprinkle it with grated Parmigiano Reggiano cheese or you can add an egg.


Hope you like it!!!





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