Chicken Pastina Soup

This soup is loaded with veggies and is great for meal prep. The leftovers freeze well, too!

Ingredients:

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 3 medium carrots, diced

• 3 celery stalks, diced

• 6 cups chicken broth (store-bought or homemade)

• 1 bay leaf

• 1 lb chicken thighs (boneless, skinless)

• 1 cup pastina (or any small pasta)

• 1 small tomato, diced

• 2 cups baby spinach, chopped

• Salt and pepper to taste

• 1 tsp dried oregano (optional)

• Grated Parmesan cheese (for serving)

• Fresh Basil (for serving)

Instructions:

1. Sauté Vegetables and Herbs

   • Heat olive oil over medium heat.

   • Add onions, carrots, and celery. Sauté until softened, about 5 minutes.

   • Stir in garlic and cook for 1 minute until fragrant.

   • Add salt, pepper, and oregano.

2. Add Broth

   • Pour in the chicken broth and scrape the bottom of the pot to deglaze.

   • Add in the bay leaf.

   • Bring the broth to a roaring boil.

3. Cook the Chicken

   • Add chicken thighs.

   • Bring back to a boil, then reduce heat to low and simmer for 30 minutes, or until the chicken is cooked through.

4. Chop the Chicken

   • Remove the bay leaf and the chicken thighs.

   • Chop the chicken into bite size pieces.

5. Cook the Pasta

   • Add the pastina to the simmering soup and cook according to the package instructions (usually 6-8 minutes). Stir occasionally to prevent sticking.

6. Add Spinach, Tomato and Chicken

   • Remove the pot from the heat.

   • Stir in the baby spinach, tomato, and the chopped chicken.

   • Let stand, covered, for 30 minutes.

7. Serve

   • Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh basil. Serve hot with crusty bread if desired.

     
     

Enjoy your warm and comforting chicken pastina soup! 🥣✨