This crockpot pastina soup is the warming chicken soup that winter needs. Thickened by blending tender vegetables and broth together and adding tiny pasta, there's a reason it's called Italian penicillin. It's pure comfort.
2 bone-in split chicken breasts, skin removed
1 onion, cut into 8 pieces
3 stalks celery, cut into 2-inch pieces
3 carrots, peeled and cut into 2-inch pieces
1 1/2 teaspoons kosher salt, or to taste
1/2 teaspoon ground black pepper, plus more to taste
1 quart bone broth
2 cups water or chicken stock, plus more as needed
1 cup pastina pasta, such as De Cecco® Acini Di Pepe, or other small pasta
grated Parmesan cheese and chopped parsley, for serving
Place chicken in a slow cooker. Add onion, celery and carrots and season with salt and pepper. Pour in bone broth and water. Cover and cook on High for 4 hours or until carrots are very tender.
With slow cooker still on High, use a spoon or small sieve and remove any impurities or foam that have risen to the surface, if desired. Remove chicken from the slow cooker and set aside.
Use a strainer or slotted spoon to remove all of the onions, carrots, and celery and transfer the vegetables to a blender. Add in 1 cup of liquid from the slow cooker. Remove the center of the blender cap to allow for ventilation and place a towel loosely over the opening. Blend until smooth. Pour mixture back into the slow cooker. Add a little water or stock if necessary to the blender to rinse and add any residual veggie mixture.
