There’s a reason every culture has its own version of chicken soup: it heals everything from a bad day to a bad cold. This one—my Golden Pastina Chicken Soup—is the ultimate cozy potion. I made this recipe one weekend when my entire family was sick with some random virus. While the concept of chicken soup and pastina is nothing new, this version incorporates as many medicinal properties that I could possibly include, while tasting absolutely divine. The garlic, turmeric, leek and fennel bring a lot of antiviral and anti-inflammatory properties.
Now, let’s talk about pastina, the second star of this golden bowl. Pastina literally means “little pasta” in Italian, and it’s the tiniest, most adorable shape, often just small dots or stars that cook in minutes. For generations, Italian nonnas have been stirring pastina into brothy soups for comfort and nourishment. It’s one of the first foods Italian babies eat and the same one adults crave when they’re sick, heartbroken, or just need to feel held by a bowl. In Italy, brodo di pollo con pastina(chicken broth with tiny pasta) is the definition of healing food, long before wellness culture made turmeric lattes and bone broth trendy. This recipe isn’t trying to reinvent that, it’s an ode to it.
And since we’re giving credit where credit’s due: while Italy may have perfected the cozy aesthetic, chicken soup’s roots go way, way back. The earliest recorded versions date to ancient China and Egypt, where healers combined chicken and broth for medicinal purposes. Isn’t food history so fun?! Or am I the only one who finds this stuff cool lol.
The base for this recipe starts with a deeply aromatic sauté of fennel, leek, and onion that smells heavenly. A full head of garlic is grated (yes, the whole thing) and melts into the broth and does its immune-boosting magic, while fresh turmeric paints everything a golden, sunshiney hue. If you’ve never had fresh turmeric, you will become obsessed after you try it. I used to think I didn’t like turmeric because I was only using ground turmeric as a spice. Well, joke’s on me, because fresh turmeric root has changed my life! Yes, it’s expensive, but yes, it’s also worth it. Finally, the tiny pasta—pastina, acini di pepe, or even orzo—soaks up just enough broth to create that velvety, slightly thick texture we love.
By the way, if you want to make your own chicken stock to take this to the next level, follow my SUPER EASY recipe here!! You can use rotisserie chicken bones!
I love this recipe because it’s still nostalgic and homey, but somehow more elegant. It’s my favorite soup recipe I’ve made to date.
Why you’ll love this recipe
- It’s basically chicken soup 2.0—immune-boosting and wildly flavorful.
- Garlic and turmeric give you natural antiviral power, no supplements required.
- Pastina adds cozy, carb-y joy without heaviness.
- Perfect balance of comfort and freshness with fennel and herbs.
Substitutions and swaps
- Vegan version: Use veggie broth and swap the chicken for white beans or chickpeas.
- No fennel? Use extra onion or a little celery root for depth.
- No fresh turmeric? 1 ½ teaspoons of ground turmeric works fine.
- Pasta-free? Use rice or quinoa instead—adjust simmer time.
Tips that matter
- Grate the garlic and turmeric instead of mincing—this releases max flavor.
- Don’t rush the sauté at the start; that’s where your depth develops.
- Salt in layers! A little early, a little mid-cook, and a final taste at the end.
What to serve this with
- Crusty sourdough or toasted ciabatta rubbed with garlic.
- A crisp green salad with lemon vinaigrette.
- For extra flair: a drizzle of chili oil or yogurt on top.
When should I make this
When you feel a cold coming on, after a long flight, or when you want to feel hugged but no one’s available to physically do it.
Make ahead, storage & reheating
- Make ahead: The broth base can be made 2 days in advance. Add pastina when reheating.
- Storage: Keeps 4–5 days in the fridge, tightly sealed.
- Reheat: Gently on the stove with a splash of broth or water to loosen.
- Freezing: Freeze in 1-2 cup portions and reheat as needed. You can also freeze the broth and veggies and add the pastina after it’s reheated, when serving for the best results!
Common mistakes & how to avoid them
- Adding pasta too early: It’ll turn mushy. Add it near the end!
- Over-salting early: The broth reduces, so salt gradually.
- Using ground turmeric carelessly: It stains everything; wear an apron unless you want golden fingerprints.
Golden Pastina Chicken Soup (The Golden Remedy)
Ingredients
- 2 tbsp olive oil or avocado oil
- 1 fennel bulb cored and thinly sliced
- 1 large leek white and light green parts only, sliced
- 1 large yellow onion diced
- 1 full head of garlic grated (about 10–12 cloves)
- 3 celery stalks diced
- 3 carrots peeled and sliced
- 3 medium fresh turmeric roots grated (about 3 tbsp)
- 1 ½ tsp kosher salt plus more to taste
- ½ tsp black pepper
- 9 cups chicken stock or broth I buy 3 cartons and reserve the last 3 cups incase I want to reheat and top it off!
- 2 ½ cups shredded cooked chicken rotisserie works great
- 3/4 cup pastina or other small pasta acini di pepe, orzo, or stelline (use 1 cup if you want this more pastina stew-like and less brothy!)
- Fresh Parmesan for garnish
Equipment
- Dutch oven or heavy bottomed pot
Directions
- Heat the oil in a large pot over medium heat. Add fennel, leek, and onion. Cook about 5 minutes, until softened and fragrant.
- Add grated garlic, celery, carrots, and turmeric. Stir and cook another 5 minutes, letting the turmeric bloom and the garlic melt into the base.
- Season with salt and pepper, then pour in the chicken stock. Bring to a gentle simmer, cover partially, and cook for 20 minutes, until vegetables are tender and the broth turns golden.
- Add shredded chicken and pastina. Simmer 8–10 minutes, stirring occasionally, until pasta is al dente and broth slightly thickens.
- Taste and adjust seasoning with more salt or pepper if needed.
- Ladle into bowls, top with herbs and fennel fronds, and drizzle olive oil for a glossy finish.
SWAPS
- To make vegetarian, use veggie broth and swap chicken for beans.
- Handle turmeric carefully—it stains!
- Double the recipe and freeze half for future sick days.
Rate & Review
WHAT DID YOU THINK OF THIS RECIPE?
This was so easy and delicious! It now my go to weekly soup and my most frequent craving!
This soup is delicious. I made it for my neighbor who was sick and she said it made her feel so much better. Thank you so much. I’m going to try the mu shu chicken next. I hope I spelled correctly lol. I love your food. All of your recipes are incredible. ♥️🌹
I am so happy you enjoyed it! It’s our family’s favorite!
Hi Skyler! Oh wow, it’s for sure our favorite, too.. I love it for any day of the year. Your website is beautiful and thank you for sharing your family’s favorites with us!!!!!!