Equipment
Ingredients
Base & Aromatics
- 15 ml olive oil, extra virgin
- 15 g unsalted butter
- 1 yellow onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
Soup & Chicken
- 1500 ml chicken broth, low sodium
- 450 g boneless skinless chicken breast, whole
- 1 parmesan rind
- 150 g pastina
Finishing
- 10 g fresh parsley, chopped
- 15 ml lemon juice
- 30 g parmesan cheese, grated
- salt
- black pepper
Nutrition (per serving)
Method
Heat olive oil and butter in a large pot over medium heat. Once melted, add the diced onion, carrots, and celery. Sauté until the vegetables are softened but not browned.
Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Pour in the chicken broth and add the Parmesan rind (if using). Increase heat to bring the liquid to a gentle boil.
Add the whole chicken breasts directly into the broth. Reduce heat to low, cover, and simmer gently until the chicken is fully cooked through with an internal temperature of 74°C/165°F.
Remove the chicken from the pot and set aside on a cutting board to rest. Remove and discard the Parmesan rind. Bring the broth back to a rolling boil.
Stir in the pastina (or orzo). Cook uncovered according to package directions (usually 6-8 minutes) until al dente.
While the pasta cooks, shred the chicken using two forks or dice it into bite-sized cubes. Return the chicken to the pot.
Turn off the heat. Stir in the lemon juice, grated Parmesan cheese, and fresh parsley. Season with salt and black pepper to taste. Serve immediately.
Chef's Notes
- Cooking the pasta directly in the broth releases starch into the liquid, giving the soup a luxurious, silky texture without adding cream.
- If you prefer a golden hue and extra anti-inflammatory benefits, add 1/4 teaspoon of turmeric when sautéing the vegetables.
- The parmesan rind is a secret weapon for umami; save rinds in your freezer specifically for brothy soups like this one.
- For the most authentic 'Italian Penicillin' experience, cut the vegetables very small (brunoise) so they blend texturally with the tiny pastina.
Storage
Refrigerator: 3 days — Pasta will absorb broth over time; add splash of water or stock when reheating.
Freezer: 2 months — Texture of pasta may soften significantly upon thawing.
Reheating: Simmer gently on stove, adding liquid to adjust consistency.
