Gluten Free Pastina Chicken Soup Recipe
This comforting Gluten Free Pastina Chicken Soup features tender shredded chicken, delicate gluten free stelline pasta, and a fragrant blend of fresh herbs simmered in a flavorful chicken broth. Finished with a rich egg yolk liaison and a squeeze of lemon, this soup is perfect for a nourishing and cozy meal that’s both gluten free and full of vibrant flavors.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
Cooking Base
- 1 tbsp avocado oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
Soup Liquids & Seasonings
- 5 cups chicken broth
- Juice of one lemon
- Salt & pepper, to taste
- 2–3 stems parsley
- 4–5 sprigs thyme (plus extra for garnish)
- 2–3 sprigs sage
- 1 parmesan rind (optional – substitute pecorino)
Main Ingredients
- 1/2 cup gluten free stelline pasta
- 3 cups cooked shredded chicken
Final Touches
- 2 egg yolks
- 2 tbsp grated parmesan (optional – substitute pecorino)
Instructions
- Heat the Oil and Sauté Aromatics: In a large dutch oven or stock pot, heat the avocado oil over medium until shimmering. Add the diced onion and sauté for 3-4 minutes until lightly translucent. Then add the minced garlic, diced carrots, and diced celery and sauté another 3-4 minutes until vegetables are tender and fragrant.
- Add Broth, Lemon, and Herbs: Pour in the chicken broth and lemon juice, then season with salt and pepper. Tie together the parsley, thyme, sage, and parmesan rind with butcher’s twine and submerge the bundle into the broth.
- Simmer the Soup: Let the soup simmer gently for 20 minutes to infuse the flavors. Remove the herb and cheese bundle before proceeding.
- Cook the Pasta: Bring the soup to a boil and add the gluten free stelline pasta. Reduce heat to medium simmer and stir frequently until the pasta is al dente.
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Then slowly ladle hot broth into the egg yolks in a thin stream, whisking constantly to temper without curdling.
- Finish the Soup: Turn off the heat and stir the tempered egg yolk mixture and shredded chicken into the soup until fully combined and warmed through.
- Serve: Ladle the soup into bowls and garnish with fresh thyme and grated parmesan or pecorino cheese if desired. Serve hot for a comforting meal.
Notes
- Using a parmesan rind adds a rich umami depth, but it’s optional and can be substituted with pecorino or omitted.
- Be sure to temper the egg yolks slowly with hot broth to avoid scrambling them in the soup.
- Gluten free stelline pasta is small star-shaped pasta; feel free to substitute with any preferred small gluten free pasta shapes.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adjust salt and pepper to taste, especially if your broth is already salted.
Keywords: Gluten Free Chicken Soup, Pastina Soup, Italian Chicken Soup, Comfort Food, Easy Soup Recipe
Find it online: https://reemcook.com/gluten-free-pastina-chicken-soup-recipe/
