Print: Chicken Pastina

Chef John's chicken pastina is like a big, warm hug from an Italian grandma, a comfort food that will, quite literally, change your mood. You can make this simple soup with a fortified broth if you have the time, or simply use off-the-shelf chicken broth for the 15-minute version.

Prep

18 min

Cook

56 min

Servings

Difficulty

Medium

Ingredients

4 cups prepared chicken broth
salt to taste
1 cup star-shaped pastina , or acini di pepe
freshly ground black pepper to taste
2 tablespoons unsalted butter
0.75 cups finely grated Parmigiano Reggiano cheese
extra-virgin olive oil , for drizzling

Instructions

1 Bring broth to a simmer over medium-high heat. Taste; season with salt if needed.
2 Reduce heat to medium, and stir in pastina. Cook, stirring occasionally, for about 30 seconds less than the package directions, 5 to 8 minutes.
3 Turn off heat, and stir in black pepper, butter, and some of the grated cheese. Stir constantly until butter disappears.
4 Ladle pastina into hot bowls. Top with more freshly ground black pepper and remaining Parmigiano Reggiano; drizzle with olive oil and serve.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/chicken-pastina