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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. This simple soup can be ready in 15 minutes.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Soup
Cuisine: Italian
Calories: 320
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 4 cups prepared chicken broth
  • salt to taste
  • 1 cup stelline star-shaped pastina, or other pastina such as acini di pepe
  • freshly ground black pepper to taste
  • 2 tablespoons unsalted butter
  • 3/4 cup finely grated Parmigiano Reggiano cheese 1.5 ounces by weight
  • extra virgin olive oil to taste

Method
 

  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

Calories: 320kcalCarbohydrates: 24gProtein: 13gFat: 19gSaturated Fat: 11gCholesterol: 59mgSodium: 2233mgFiber: 1gSugar: 3g

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