Shredded Chicken Pastina Soup

I have made pastina one other way before in a soup, which is great, but this shredded chicken pastina soup takes it to a whole other level. The key trick here is, not that it’s a trick necessarily, is to shred the rotisserie chciken off of the bones then shred it further by running it through a stand mixer with the paddle attachment. This will leave the chicken very soft and almost seems to melt into this soup.

Shredded Chicken Pastina Soup

Ingredients

• 1 onion, diced
• 6 cloves garlic, minced
• 3 large carrots, peeled and cut into 1/3 inch thick coins
• 2 celery stalks, roughly chopped
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 large ro
• 4 cups chicken broth
• 1 box pastina, 12 oz.
• freshly cracked sea salt, to taste
• freshly cracked black pepper, to taste
• grated Parmesan cheese, for topping
• extra virgin olive oil, for drizzling

Prepare

1. In an InstantPot, set the function to saute and saute the onions for 5 – 7 minutes. Add the garlic and saute for one more minute.
2. Next, add the carrots and celery and saute for 3 more minutes.
3. In a stand mixer, add the shredded rotisserie chicken and mix on low with the paddle attachment. This will further shred the chicken down into soft pieces. Add the shredded chicken to the InstantPot and stir to combine.
4. Next, add the garlic and onion powders and chicken broth and stir.
5. Place the lid on the InstantPot and set the function to soup for 30 minutes.
6. When done, release the pressure manually and then open the lid. Keep the function set to Keep Warm and stir in the pastina and allow to sit for 5 – 10 minutes or until pastina is soft and has puffed up.
7. Serve immediately with freshly cracked black pepper, grated Parmesan, and extra virgin olive oil and enjoy!