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–+ servings
Chicken Pastina Soup in a bowl garnished with parsley and Parmesan cheese.

Crock Pot Chicken Pastina Soup

Arlene Mobley - Flour On My Face
This easy Crock Pot Chicken Pastina Soup will become a year-round staple in your home. With simple ingredients and minimal prep time, it's perfect for lunch or dinner for busy families!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Course Soup
Cuisine Italian-American
Servings 8 Servings
Calories 186 kcal

Ingredients  

  • 2 lbs. boneless chicken
  • 6 cups chicken broth
  • 1 medium diced onion
  • 2 cups diced carrots
  • ½ cup sliced celery
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 medium bay leaves
  • ½ cup grated Parmesan (more for garnish)
  • 1 tablespoon fresh parsley (minced)
  • 1 ½ cups Pastina pasta
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Instructions 

Prep

  • Slice or dice the carrots, celery and onion.

Make the soup

  • Place the boneless chicken at the bottom of your Crock Pot.
  • Add the diced onion, carrots, and celery to the crock pot. Then add the salt, ground black pepper, and bay leaves.
  • Pour the chicken broth over the soup ingredients in the 7 or 8 quart crock pot.
  • Use a large wooden spoon to stir the ingredients.
  • Cover and slow cook on low for 4-5 hours or high for 2-3 hours or until the chicken is cooked to an internal temperature of 165 F. degrees.
  • Once the chicken is cooked remove the chicken and let it rest for about 5 minutes before shredding it into bite size pieces.
  • Stir in the pastina, ½ cup of shredded Parmesan cheese and 1 or 2 tablespoons of fresh minced parsley.
  • Add the shredded chicken and stir in. Recover and cook until the pasta is tender, about 30 minutes.
  • Just before serving, remove the bay leaves and discard.
  • Serve with soup crackers or a crusty loaf of bread.
  • Makes 6 to 8 servings.

Recipe Expert Tips

  • Use the correct size slow cooker. Overfilled slow cookers will take much longer to heat up and cook. It is better to use a larger size like a 7 or 8 quart to cook this recipe.
  • Always check the internal temperature of chicken to make sure it has cooked all the way through.
  • Use a good quality chicken stock or make homemade for the best flavor.
  • Don't skip the Parmesan! It truly elevates the flavor of the soup.
  • Store any leftovers in an airtight container in the refrigerator for up to four days.
  • The soup can also be frozen for up to three months.
  • When reheating, do so slowly over medium heat to maintain the soup's texture and flavor. Or heat in the microwave.

Nutrition

Serving: 8ServingCalories: 186kcalCarbohydrates: 6gProtein: 28gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 82mgSodium: 1068mgPotassium: 606mgFiber: 1gSugar: 3gVitamin A: 5510IUVitamin C: 5mgCalcium: 86mgIron: 1mg
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