Why Chicken Pastina Soup is the Best Comfort Food for Cold Days

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.

Peculiarities of the dish:

1. Pastina as the star ingredient:the use of pastina makes this soup particularly appealing to children and those seeking nostalgic comfort. Its small size blends perfectly with the broth, creating a smooth, almost creamy texture.
2. Whole chickenleg:cooking a chicken leg directly in the soup gives the broth a rich depth of flavor, as the fat and marrow of the bone infuse the liquid.
3. Fresh vegetables:the inclusion of carrots, celery, potatoes and cherry tomatoes ensures a natural sweetness and balance of textures. These vegetables provide both nutrients and a colorful presentation.
4. Subtle herbaceousness:Rosemary, used sparingly, adds an earthy fragrance without overpowering the delicate flavors of the soup.
5. Minimalism:the absence of heavy spices or excessive ingredients allows the natural flavors of the chicken and vegetables to stand out, in keeping with the principles of traditional Italian cooking.

Preparation and serving tips:

Cook the chicken for optimal flavor:

Lightly brown the chicken thigh before adding the water for the broth to enhance the flavor.

Deglaze the broth occasionally to make it clearer.

Cook the pastina:

Cook the noodle separately in salted water to maintain its consistency and avoid excess starch in the soup. Add it to the soup just before serving.

Consistency of vegetables:

Dice the vegetables evenly so that they cook evenly and fit harmoniously with the noodle.

Enhancements:

For a creamier texture, beat a beaten egg or sprinkle grated Parmesan cheese over the hot soup just before serving.

Add a drizzle of high-quality olive oil or a squeeze of lemon juice to brighten it up.

Serving suggestions:

Serve hot with crusty bread for a complete meal.

Garnish with fresh parsley or a light sprinkling of Parmigiano Reggiano cheese for added flavor.

SERVINGS:4

INGREDIENTS:

• 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

METHOD

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!!!

Notes:

• Serving size: Assumes approximately 1 cup of soup. Recipe makes about 4-6 servings.
• Adjustments: The nutritional values can change with ingredient substitutions (e.g., low-sodium broth, extra vegetables).
• Calories: Derived mainly from pastina and potatoes.
• Protein: Primarily from the chicken leg.

Why Chicken Pastina Soup Is The Best Comfort Food For Cold Days

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Servings 4

Ingredients

  

• 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

Instructions

 

• 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.