Chicken Pastina Soup – 40+ grams of protein with bone broth, shredded chicken, fresh herbs and tiny pasta. Perfect for busy lives needing feel-good comfort food with real protein and no powders.
Protein forward Chicken Pastina Soup with about 40 grams of protein per serving. Bone broth, plenty of tender chicken, fresh vegetables and tiny pasta that thickens the the broth naturally.
No protein powder – quick enough to make on a random Tuesday. Stove top or slow cooker option for busy days when you need dinner to handle itself.
Why I love this recipe:
Protein-forward meal without powder:
Bone broth and plenty of shredded chicken for real, satisfying protein.
Comforting but light
The tiny pasta thickens the soup naturally – like the warm hug of chicken noodle soup but even better.
Easy enough for busy nights
One pot on the stovetop or let the slow cooker do the work.
Perfect for a post-holiday reset
When you’re craving comfort but need protein that feels like a warm hug during colder molnths.
Great leftovers
This simple soup reheats well with a splash of broth for quick lunches or dinner.
Ingredients needed to make Chicken Pastina Soup:
- carrots
- celery stalks
- onion
- olive oil
- boneless, skinless chicken thighs
- salt and black pepper
- garlic cloves
- chicken bone broth
- parmesan rind (optional if your cheese has one)
- pastina (stelline, acini di pepe or ditalini)
- fresh dill and fresh parsley
- grated Parmesan cheese
Stove Top Method:
Dice the carrots, celery and onion; set aside.
Heat olive oil in a large pot over medium heat. Season chicken with salt and pepper, add to the pot and sear for 2 minutes. Flip, then add the onion, carrots, and celery. Season again with salt and black pepper and cook 4 minutes. Add garlic and cook 1 minute, stirring often.
Pour in bone broth, add the Parmesan rind (if using), plus 1 teaspoon salt and ¼ teaspoon black pepper. Cover, bring to a boil, then reduce heat and simmer 15–20 minutes or until the chicken is fork tender.
Remove the chicken and Parmesan rind. Using a slotted spoon, transfer about half of the vegetables to a bowl. Purée the remaining vegetables in the pot with an immersion blender until smooth.
Shred the chicken and return it to the pot along with the pastina. Bring to a boil, then reduce heat and simmer uncovered 8–10 minutes or until pasta is tender, stirring occasionally so the pasta doesn’t stick to the bottom of the pot. Adding the pasta helps the soup thicken.
Stir in the reserved vegetables, fresh dill and parsley. Taste and adjust seasoning as needed. Note: if you feel it’s lacking flavor, it probably needs another pinch of salt.
Serve topped with grated Parmesan and some good crusty bread or breadsticks.
Slow Cooker Method:
Add chicken, diced carrots, celery and onion to the slow cooker along with minced garlic and bone broth. Stir in 1 teaspoon salt and 1/4 teaspoon black pepper.
Cook on HIGH 2-3 hours or until chicken is fork tender. Remove chicken and set aside to cool then shred using 2 forks.
Remove about half of the diced vegetables and set aside. Use an immersion blender to puree the remaining vegetables in the slow cooker until smooth.
Stir in the pastina. Cover and cook on HIGH 25-30 minutes or until pasta is tender. Add shredded chicken, fresh parsley, dill and reserved vegetables. Taste and adjust salt and pepper. If you don’t feel the flavor is where you want it, the soup probably needs another pinch of salt.
Ladle into bowls. Serve with fresh grated parmesan cheese.
Note: you know your crockpot. Adjust cook times accordingly.
Storage and reheating:
Cool leftover soup completely then store in an airtight container in the fridge up to 4 days. Splash in a little extra bone broth or stock when reheating.
This soup is super freezer-friendly. Store in freezer bags or freezer-safe containers up to 3 months.
Subs, variations and tips:
Chicken: Use chicken breast, rotisserie chicken from any grocery stores – even leftover turkey.
Chicken stock can be used instead of bone broth but it doesn’t have as much protein.
Pasta swap: Traditional pastina works best or any little pasta. Can use ditalini but soup will be a little heartier.
Lemon juice: optional – squeeze a little into each bowl for a burst of bright citrus flavor.
Herbs: Instead of dill, fresh rosemary or thyme work well too. You can also add a bay leaf for another subtle herb flavor. Swap 1 teaspoon dry dill for fresh.
Regular blender: if you don’t have an immersion blender. Remove center cap on the blender and cover with a clean kitchen towel. Start on low speed then increase.
More high protein recipes:
Air Fryer Chicken and Potatoes
Cottage Cheese Buffalo Chicken Dip
Air Fryer Teriyaki Salmon Bites
Full instructions in the printable recipe card below. I hope you enjoy this delicious Chicken Pastina Soup recipe as much as my family did!
High Protein Chicken Pastina Soup
Equipment
- large soup pot OR slow cooker 2 cooking options
Ingredients
- 3 medium carrots peeled and diced
- 2 celery stalks diced
- 1 small onion diced
- 2 tablespoons olive oil
- 1 1/2 pounnds boneless skinless chicken thighs can sub breasts
- salt and black pepper
- 2 cloves garlic minced
- 6 1/2 cups chicken bone broth
- parmesan cheese rind (if your cheese has one)
- 1/2 cup pastina (stelline, acini di pepe, or ditalini)
- 1 tablespoon fresh dill finely chopped
- 1 tablespon fresh parsley finely chopped
- grated parmesan cheese for serving
Instructions
- Dice the carrots, celery and onion; set aside.Heat olive oil in a large pot over medium heat. Season chicken with salt and pepper, add to the pot and sear for 2 minutes. Flip, then add the onion, carrots, and celery. Season again with salt and black pepper and cook 4 minutes. Add garlic and cook 1 minute, stirring often.
- Pour in bone broth, add the Parmesan rind (if using), plus 1 teaspoon salt and ¼ teaspoon black pepper. Cover, bring to a boil, then reduce heat and simmer 15–20 minutes or until the chicken is fork tender.
- Remove the chicken and Parmesan rind. Using a slotted spoon, transfer about half of the vegetables to a bowl. Purée the remaining vegetables in the pot with an immersion blender until smooth.
- Shred the chicken and return it to the pot along with the pastina. Bring to a boil, then reduce heat and simmer uncovered 8–10 minutes or until pasta is tender, stirring occasionally so the pasta doesn’t stick to the bottom of the pot. Adding the pasta helps the soup thicken.
- Stir in the reserved vegetables, fresh dill and parsley. Taste and adjust seasoning as needed. Note: if you feel it’s lacking flavor, it probably needs another pinch of salt.Serve topped with grated Parmesan and some good crusty bread.
Hello protein that doesn’t skip on comfort! This is a great meal I’m making all winter long. Packed with flavor and freezes well too!