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nourishing pastina soup

Print Recipe
Cook Time 45 minutes
Total Time 45 minutes
Servings 3
Calories 270

Ingredients

  • 1 onion
  • 3 garlic cloves
  • 1 celery stock
  • 10 baby carrots or 1 large regular size carrot
  • 4 cups water
  • 1 large chicken breast
  • 3/4 cup pastina
  • 1 parmesan cheese rind optional
  • 2 cups chicken bone broth
  • 1/2 cup grated parmesan
  • 1/2 lemon
  • Black pepper and chili flakes for serving

Instructions

  • Peel onion and cut in half, roughly chop celery
  • Add onion, celery, carrots and peeled garlic to a large pot, cover with enough water (roughly 4 cups) and bring to a boil
  • Once boiling add raw chicken breast, cover and cook for 25 minutes
  • Remove chicken and shred
  • Remove vegetables and add to a blender with 1/2 cup of the liquid, blend until smooth
  • Add vegetable mixture back into pot along with bone broth, pastina and parmesan rind if using
  • Let simmer for 15 minutes
  • Add shredded chicken and cook for another 5 minutes
  • Remove parmesan rind
  • Serve with lots of shredded parmesan cheese, a squeeze of lemon juice and lots of black pepper

Notes

  • You can use cooked chicken and then lower the cooking time by 10 minutes.
  • Store any leftovers in the fridge, if the mixture becomes too dense, add a splash of water when reheating it.
  • The bone broth and parmesan cheese add a good amount of protein while the vegetables and lemon give you all the cozy healing vibes.

Nutrition

Calories: 270kcalCarbohydrates: 23gProtein: 26gFat: 7gFiber: 4g