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No. 0055 Italian Free recipe

Chicken Pastina Soup with Carrot Coins

Tiny pasta stars and alphabet-sized shapes cook right in a clear golden chicken broth with sweet carrot coins, poached chicken breast and a halved quail egg on top. A few parsley leaves finish the bowl. Italian grandmothers serve pastina to little ones and anyone feeling under the weather, but it is lovely for everyone.

4.6 from 1,028 cooks

Clear golden broth with tiny pasta, carrot rounds, chicken pieces, egg and parsley in teal bowl
Photo: Pexels contributor on Pexels
Prep
10 min
Cook
25 min
Total
35 min
Serves
4
Level
Medium
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Method 6 steps

  1. Bring the broth to a gentle simmer with the celery, add the chicken breast and poach 14 minutes until it reaches 165 F in the center.

  2. Remove the chicken and celery, discard the celery, and cut the chicken into small cubes.

  3. Add the carrot coins to the broth and simmer 5 minutes until just tender.

  4. Stir in the pastina and cook 4 to 5 minutes, stirring now and then, until tender.

  5. Meanwhile boil the quail eggs for 2 1/2 minutes, cool in ice water, peel and halve.

  6. Return the chicken to the pot, season with salt and ladle into bowls, topping each with quail egg halves, parsley and a little parmesan if you like.

Tap a step to mark it done.

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