Pastina chicken soup and sourdough…

When we went to Italy earlier this year we had some delicious pastina vegetable soup at my friend’s house. Since then I make it for the boys and they love it. Like my friend and her mum, I’m a lover of home made chicken stock and now buy carcases just to make stock.

This stock base was, apart from the chicken, carrot, onion, celery and a large handful of herbs from the garden. Mint, oregano, thyme, bay, rosemary… I kept half of it until I took the pot of the heat after two hours and just let it cool down with the herbs in before I strained it. The result was a beautiful herby broth. I then took half of the broth and blended it with fresh spinach and oregano then stirred it all together and mixed in the pastina and served straight away with extra herbs on top. A hearty, delicious and nutritious dish which has the colour to entice any kid!

For the pasta, I like this from De Secco.


  • chicken stock
  • a chicken carcass
  • carrot, onion and plenty of celery
  • water
  • garden herbs; thyme, oregano, rosemary, bay and mint
  • salt and pepper
  • spinach
  • pastina (small pasta)
  • buttered sourdough to dip!

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