My adult children still request this dish :) I have been making it for them for over 30 yrs, and now my grandchildren enjoy it also. Whenever I make a roast chicken, I use the bones and leftover meat to make the broth and, once strained, I add frozen mixed veggies along with the chicken. I always have serving-sized packages in the freezer. This stuff is so nostalgic. Next time, I'll try it with the cheese; I've never done that and it looks delicious. Thank you, Chef John.
We lived in Italy for one year when I was a child. My mom would make this for us, and we would stir in soft cheese, similar to Laughing Cow, but not the same. It was so good!
Speaking from experience, this is a great economic meal when you're broke. I ate similar meals (with rice more often) every day for at least one meal every day for a solid couple years after the '08 crash. It gets you the nutrients you need.
I made this twice last week. The first time was on Sunday when it was really chilly and a great soup day. Then Wednesday I came down with a nasty cold, so I made it again Friday when I was still sick, but well enough to move around for a few minutes at a time. This is definitely entering the dinner rotation.
My Italian grandmother used to make pastina soup for me. But not nearly as good as your recipe, that I made 2 days ago. I actually made a double batch because I knew it would be great. Thank you again, Chef John, for another fantastic recipe.
Practically every culture in history has considered chicken soup a remedy. The first written note we have of it was an a Roman army surgeon's book from 60 AD, but the dish is much older than that obviously and it's a safe bet that it was anyways thought of this way
Omg I havent had Pastima since my mom made it for me when I was sick as a kid and that was like 25 years ago. You brought me back there, thank you Chef!
I just saw in the last couple of days two different recipes on Italian cooking sites. They blend the veggies in a blender with some of the broth and add it all back into the broth. Makes more sense to me than just having broth and stars
I've seen two different recipes in the last few days, and they blend the veggies with some of the broth and add it back into the soup, to make it a little more red or orangey, plus you get your veggies
Pastina! I love pastina its one of my go to feeling sick or tired foods. I do mine extra lazy though. Frozen veggies, a boullion cube, and a dash of low sodium soy sauce.
Hey Chef John, not that we would ever want to tell you what or how to do anything, but why wouldn't you sear those beautiful chicken thighs in the pan before making the broth, just to bring up that flavor level and maybe even increase the flavor of those beautiful little chunks of chicken you then garnished the patina with. We are definitely making this very soon. Oh, so beautiful and rich. I love the finish with the butter, just like so many of those pan sauces. Very nice. Thank you so much for including us in your food adventures.
I kinda want to be first for one of these yummy reasons to wile away the hours, now I have an extra super simple delicious soup to do it with. ❤ Following my recent divorce I lost my will to cook great food. But I watch Chef John to make me feel like making stuff, and this is perfect. Easy as pie and worth the effort as well as the resulting dishes needing washed afterwards.
This sounds fabulous. I would have to skip the chili and basil oil, but that would be great for a cold. Instead, I would toss some flat leaf parsley on there and squirt it down with lemon. Now I need to order star-shaped pasta.
The authentic recipes, from what I have seen in the last couple of days, blend the veggies in a blender with some of the stock after they're cooked. Then you add it back into the stock. It changes the color, makes a broth a little thicker, and they tend to use a lot more of the pasta, whether it's Selena or orzo, so that it's actually more like pasta and less like soup
Delicious 😋 Chef John. I'm from the South USA and never heard of this, but I definitely want to try it, exactly how you made it... hot chili peppers and all! Do you know what my "sick" food was growing up? Campbell's chicken noodle soup AND a boiled egg 🥚!! My Mama thought protein (eggs) cured everything. Mama was forever trying to get eggs down my gullet. 😆 She did get to where she'd make deviled eggs for me because I like those so much better. I've never heard of anyone else having to eat eggs when they got the sniffles. So when my girls were little, I'd make them egg drop soup when they were puny. I have no idea if the egg thing helps any, but it is a nice memory. Thank goodness I've always liked eggs. 😆 Thank you for the videos, I never miss an upload.
Hi Prissy...you can use boxed broth and rotisserie chicken and cut up vegies...who feels like cooking this much when you're sick! That what I do..just a suggestion.
Oh yea, looks just like what mama used to make. Although she couldn't find basil infused olive oil so she had to use what she could squeeze out of the lawn clippings that were stuck to our reel mower.
Pastina is true comfort food a la soup with bread. Visited Italy 1x. Ate soup with bread. No, not soup with a side of bread. But a fairly large, rustic, round bread surrounded and soaked in soup broth. Was the best thing I ate. Later found out it's peasant food. Go peasants!
It would be nice if you could hear the second half of each sentence though. I've been a subscriber since like '09, but along the way his narration got ridiculous with the up/down/up/down inflections. Can't even understand it without headphones anymore, he's become a meme of himself
I always made it for my babies and my husband. I still make it for my husband about once a week. I do the simpler one. Olive oil and parmigiano reggiano of course. Thank you, that was so nice.
I always 'improve' any store bought broth or stock in a similar way. I mostly just simmier the veg and herbs in the broth, but I've also poached chicken to add the additional flavor to both.
Ahhh, homemade Campbell’s Chicken n’ Stars from my childhood! (Minus the parmesan and olive oil and basil.) Have scientists actually looked into the curative properties of homemade chicken soup (or as we call in my house, Jewish Penicillin) because it seriously works (I’m not a physician, please follow your’s advice, but it can’t hurt.) I regularly make homemade chicken noodle soup (homemade noodles…more like egg noodles/dumplings, but they don’t get mushy) during the fall and winter…supposed to be cold next week…sounds like a good choice!! I’m also going to grab some stellina pasta for my frozen homemade broth for quick soup on demand. Yum. I also would put store bought chicken broth in with mine. A splash of soy sauce into the soup gives a nice flavor boost (and doesn’t taste like soy sauce…great in gravy, chili, pot roast, etc.)
4:24 - had to rewind and listen again - you said “grab a ladle” but I heard “grobaladle” which, as you well know, is something entirely different. Takes me back - haven’t grobaladled in years.
"That, my friends, is like a big warm hug from an Italian grandma on a spoon." I'm starting to suspect Chef John is a secret poet. He's as good with words as he is with food.
I’m going to make this for my toddler this winter once it gets cold, looks great And has anyone figured out where to find trisewn? Chef John always says he wants to give it to his dishes…
Well, now I know where Campbell's got their recipe for "Chicken & Stars" :D I wish my hubby could eat pasta, but alas, I will have to wait til my sister visits.
Chef John is my favorite chef and I have learned so much. Why can i not hear the last word of every sentence? I have to use cc to watch. Do you drop the mic? Turn your head? I can’t hear the last word. Weird.
If you still consider comment requests, could you add "boba" tapioca pearls to your list of things to make? All of the recipes I've tried for it have been really crapass. I actually sent you an email (that I sourced from a 12 year old blog post, lol) asking this, and you probably have a massive list of things to make, but still. Thanks for the wonderful recipes for so many years!
I don't care that those carrots are mushy. I love carrots so I'm going to pick those carrots out of the strainer, put some salt and pepper on them and eat them while I'm making the soup.
See this is how you can tell Chef John is a REAL chef and not a "youtube wannabe" chef. He's not interested in telling you HOW to season your food because "one way is better than the other". He just tells you how to cook it and why he does it this way. Every chef would swear using "store bought chicken stock" is like poison, and expect you to make your own stock from scratch all the time, (which isn't really the worst thing in the world as it freezes well apparently), but using pre-made chicken stock is just saving on having to add even more seasoning cause the seasoning is already there and true chefs know how to stretch a meal and ingredients to save on time and money. None of that elitist "If it's not made fresh that morning, throw out $200 worth of food that's perfectly palettable and wake up an hour early to buy another whole chicken so you can make fresh stock for the day." Too many "youtube chefs" tell you HOW your tastebuds are supposed to enjoy the food and are extremely elitist about it (despite being like 20 something year olds who released ONE million view video and let it get WAY to thier head). Stay Authentic Chef John! We know you earned your michelin stars and not just because your restaurant always speaks french, but because you serve food worth stopping by and spending money on while on the way to the gas station. XD
Pastina may be good when you’re sick, but John’s voice is good no matter what.
Too true
inverted up talk
Grandma = Chicken & Stars 🌟🌟🌟
A spoon of Bourbon and a spoon of honey chaser.
My adult children still request this dish :) I have been making it for them for over 30 yrs, and now my grandchildren enjoy it also. Whenever I make a roast chicken, I use the bones and leftover meat to make the broth and, once strained, I add frozen mixed veggies along with the chicken. I always have serving-sized packages in the freezer. This stuff is so nostalgic. Next time, I'll try it with the cheese; I've never done that and it looks delicious. Thank you, Chef John.
It's a cold, rainy, dreary night here in the burbs of Cleveland and this is the perfect medicine ❤
In Germany, my landlord who was a little old German Oma, would make a lemon rice soup thing that always made me feel better!
We lived in Italy for one year when I was a child. My mom would make this for us, and we would stir in soft cheese, similar to Laughing Cow, but not the same. It was so good!
My son just called to say he has Covid. Going to make this tonight a leave a couple of jars for him. Save pasta jars for soup sharing season!
Speaking from experience, this is a great economic meal when you're broke. I ate similar meals (with rice more often) every day for at least one meal every day for a solid couple years after the '08 crash. It gets you the nutrients you need.
I find that adding curry to most instant chicken soups really freshens up the flavor.
I think curry has earthy taste…. Maybe it adds more flavour.
Paprika does too. I use it in mixes to eliminate that "box taste"
I made this twice last week. The first time was on Sunday when it was really chilly and a great soup day. Then Wednesday I came down with a nasty cold, so I made it again Friday when I was still sick, but well enough to move around for a few minutes at a time. This is definitely entering the dinner rotation.
My bestie's mom made pastina with salt, butter, and milk. So comforting. Perfect after playing in the snow all morning.
I love you Chef John. Just watching this cheered me up, thanks.
My Italian grandmother used to make pastina soup for me. But not nearly as good as your recipe, that I made 2 days ago. I actually made a double batch because I knew it would be great. Thank you again, Chef John, for another fantastic recipe.
Italian penicillin!
So that's where the Jews got it... Unless it was the other way around.
@@carlfranz6805 I grew up with a Jewish mom. Jewish penicillin was chicken soup. I don't remember pastina in it. It was chicken and thin egg noodles.
Practically every culture in history has considered chicken soup a remedy. The first written note we have of it was an a Roman army surgeon's book from 60 AD, but the dish is much older than that obviously and it's a safe bet that it was anyways thought of this way
@@Leto_0 that's awesome!
Penne cilini!
This really is the recipe my mom or Nonna would make for use when we were sick. Sometimes they would add some potatoes too!
Stellina pasta is a mood elevator of it's own. How can you feel sad with a bowl of tiny stars?
Pastina soup has long been the go-to comfort soup in my family. At least five generations now.
My favorite ❤️ Pastina Always reminds me of Grandma ❤
Omg I havent had Pastima since my mom made it for me when I was sick as a kid and that was like 25 years ago. You brought me back there, thank you Chef!
I definitely need the effects of this soup lately. Thanks for the recent comfort foods you have been sharing
Chef John! Thank You! Pastina is my favorite soup! I never knew there was parmesan in it!
I like to roast off some carrots on the side and blend them into the broth before I strain it out to give it a bright orange color and some sweetness.
I just saw in the last couple of days two different recipes on Italian cooking sites. They blend the veggies in a blender with some of the broth and add it all back into the broth. Makes more sense to me than just having broth and stars
My grandma always roasted the chicken and half of the veg first and added parsley stems and celery tops.
I was thinking the same thing !
I've seen two different recipes in the last few days, and they blend the veggies with some of the broth and add it back into the soup, to make it a little more red or orangey, plus you get your veggies
I have never seen or heard of this soup but I am going to give it a try. It looks delicious and very humble, good for a fall meal. Thanks chef ♥️♥️♥️
Pastina! I love pastina its one of my go to feeling sick or tired foods. I do mine extra lazy though. Frozen veggies, a boullion cube, and a dash of low sodium soy sauce.
My Italian grandmother would sing me chicken pasTina Turner music whenever I was sick
My mother used to make us Pastina with butter and romano cheese for breakfast based on her grandfather's recipe (he came over from Sicily after WWI).
My mother did that way too. But many times, for lunch also.
That was one of my kids first solid foods thanks to my Italian mother-in-law. I would add Gerber chicken and they LOVED it.
I wish I had this recipe last night. I was actually thinking about this channel as I was making it. Maybe this will be attempt 2? ❤
Made this today exactly like chef John did, it was delicious!
Chicken soup is also American antibiotic! It is requested in my household every season of the year! We just love it! 😊 ❤✌️
Another great video. This looks delicious and I can't wait to make it.
Love chicken pastina! Been eating it all my life. Yum.
Hey Chef John, not that we would ever want to tell you what or how to do anything, but why wouldn't you sear those beautiful chicken thighs in the pan before making the broth, just to bring up that flavor level and maybe even increase the flavor of those beautiful little chunks of chicken you then garnished the patina with. We are definitely making this very soon. Oh, so beautiful and rich. I love the finish with the butter, just like so many of those pan sauces. Very nice. Thank you so much for including us in your food adventures.
My grandfather was from Italy. We grew up on pastina, as did my kids, especially when we weren't feeling well.
Good memory's 💕
My family too!
Looks so good. Hope you feel better soon Chef John!!
I kinda want to be first for one of these yummy reasons to wile away the hours, now I have an extra super simple delicious soup to do it with. ❤
Following my recent divorce I lost my will to cook great food. But I watch Chef John to make me feel like making stuff, and this is perfect. Easy as pie and worth the effort as well as the resulting dishes needing washed afterwards.
This sounds fabulous. I would have to skip the chili and basil oil, but that would be great for a cold. Instead, I would toss some flat leaf parsley on there and squirt it down with lemon. Now I need to order star-shaped pasta.
Looks like chicken and stars ⭐️
The authentic recipes, from what I have seen in the last couple of days, blend the veggies in a blender with some of the stock after they're cooked. Then you add it back into the stock. It changes the color, makes a broth a little thicker, and they tend to use a lot more of the pasta, whether it's Selena or orzo, so that it's actually more like pasta and less like soup
I put the Parmesan in the separate bowls because it tends to stick to the bottom of the pan and not mix in with the other ingredients
2:40 I bet Charles III (Bonnie Prince Charlie) loved a bowl of this in his childhood, having grown up in Rome. 😁
Just watching it cures my cold a little.
This might be the first time in maybe a decade that Chef John actually made a rhyme incorporating the name of his recipe.
!?
I have no evidence to refute you but I’m gonna call BS on this LOL
I’ve got some orzo I need to use up.
This seems like a good use
You need more liquide then because i dopple the size then the stars and will absorb more in order to cook proberly
I saw it made with Oroville the other day on a channel called The Spicy Nonna
Delicious 😋 Chef John. I'm from the South USA and never heard of this, but I definitely want to try it, exactly how you made it... hot chili peppers and all!
Do you know what my "sick" food was growing up? Campbell's chicken noodle soup AND a boiled egg 🥚!! My Mama thought protein (eggs) cured everything. Mama was forever trying to get eggs down my gullet. 😆 She did get to where she'd make deviled eggs for me because I like those so much better. I've never heard of anyone else having to eat eggs when they got the sniffles. So when my girls were little, I'd make them egg drop soup when they were puny. I have no idea if the egg thing helps any, but it is a nice memory. Thank goodness I've always liked eggs. 😆
Thank you for the videos, I never miss an upload.
Hi Prissy...you can use boxed broth and rotisserie chicken and cut up vegies...who feels like cooking this much when you're sick! That what I do..just a suggestion.
Thank you, Chef John! 🙏😊❤️
I'm glad pastina is getting more popular, but I wish stellina weren't so hard to find!
ps no hot pepper in pastina!
Oh yea, looks just like what mama used to make. Although she couldn't find basil infused olive oil so she had to use what she could squeeze out of the lawn clippings that were stuck to our reel mower.
When I was a kid I remember eating this anytime I was sick. We never added black pepper though. We did add an egg to it though.
I'm looking forward to making this. Also, if you reduce the playback speed to half, Chef John sounds like he's three sheets to the wind. xD
Pastina is true comfort food a la soup with bread. Visited Italy 1x. Ate soup with bread. No, not soup with a side of bread. But a fairly large, rustic, round bread surrounded and soaked in soup broth. Was the best thing I ate. Later found out it's peasant food. Go peasants!
Peasants never wasted old bread, and neither should we.👍👍
We used to have this on rainy days….
Chef John continues to make the most absolutely perfect recipe videos. Auteur. RUclips food OG.
It would be nice if you could hear the second half of each sentence though. I've been a subscriber since like '09, but along the way his narration got ridiculous with the up/down/up/down inflections. Can't even understand it without headphones anymore, he's become a meme of himself
Wow my mom just taught me this recipe after showing me how to properly blanch chicken bones and use them to make homemade broth!
Hell Chef John...where did you get your bowls? I cannot wait to make this! Thank you for this video!
Pastina & broth, no chicken necessary, major comfort food! Salud!
I always made it for my babies and my husband. I still make it for my husband about once a week. I do the simpler one. Olive oil and parmigiano reggiano of course. Thank you, that was so nice.
My mother would often give it to us kids with butter and cheese, almost no broth. Sometimes just cooked in water and drained first.
@@morrismonet3554 Yes, me too, I also drain it and make it creamy sometimes. It’s a real comfort food.
I always 'improve' any store bought broth or stock in a similar way. I mostly just simmier the veg and herbs in the broth, but I've also poached chicken to add the additional flavor to both.
Oh man, taking me back to my teen years with my nonna.
Can't wait for my new daughter to try this out; both from her and from me!
There's nothing like good ol' humble food!
Ahhh, homemade Campbell’s Chicken n’ Stars from my childhood! (Minus the parmesan and olive oil and basil.) Have scientists actually looked into the curative properties of homemade chicken soup (or as we call in my house, Jewish Penicillin) because it seriously works (I’m not a physician, please follow your’s advice, but it can’t hurt.) I regularly make homemade chicken noodle soup (homemade noodles…more like egg noodles/dumplings, but they don’t get mushy) during the fall and winter…supposed to be cold next week…sounds like a good choice!! I’m also going to grab some stellina pasta for my frozen homemade broth for quick soup on demand. Yum. I also would put store bought chicken broth in with mine. A splash of soy sauce into the soup gives a nice flavor boost (and doesn’t taste like soy sauce…great in gravy, chili, pot roast, etc.)
Maning this tomorrow after a long, cold day outside 🔥
Also, its about time for an updated jambalaya recipe. Would love to see your take on it.
Thank you!
Yum, definitely want to give this a try! I would add some mushrooms as well. Thank you John for the recipe and your enchanting sense of humor.👍💕
Sounds amazing!
Well ok I may not mix a drink but I’m definitely having a glass of wine with this delicious soup
Comfort in a bowl❤
My mother says Perfecto!
It's wild that people race to claim they're first. I'm just glad to be here and learning from the best!
Me too ❤
Me three@@Catherine1151
Well said 😊
First!
@@abelbabel8484😂
Made this for my parents earlier this week! We're all down with the flu!
My mom always used acina di pepe pasta… (pronounced “agina pep…) ❤❤❤
4:24 - had to rewind and listen again - you said “grab a ladle” but I heard “grobaladle” which, as you well know, is something entirely different. Takes me back - haven’t grobaladled in years.
I feel like I HAVE to make this. 🙂
Delicious you could make it with egg lemon and cheese the so called Stracciatella soup try it chef
looks delicious
Gosh, I haven’t seen star shaped pasta in the store in a decade! Where can you even find this?
Im.on east coast. It's easy
This is the fifth time I've seen a recipe for this today. Did the hivemind get a craving or something? 😅
It's allergy and cold season
Same, LOL
You are the David Lee Roth of your fortified chicken broth 🍲 🎸
"That, my friends, is like a big warm hug from an Italian grandma on a spoon." I'm starting to suspect Chef John is a secret poet. He's as good with words as he is with food.
Sounds like a great crockpot meal for a snowy day.
this is the same pasta I use when I make Italian wedding soup, which is quite similar to this except it has meatballs in it
We ate this so often as kids my younger brother named his imaginary friend that lived in the cellar Pastina!
The only acceptable answer to “How much garlic should I add?” is “Yes…”
I am the enjoyer of your videoyer.
Love the no drinking comment. Soo true.
I’m going to make this for my toddler this winter once it gets cold, looks great
And has anyone figured out where to find trisewn? Chef John always says he wants to give it to his dishes…
Turkey version during the holidays with leftovers 🫡🍻
Well, now I know where Campbell's got their recipe for "Chicken & Stars" :D I wish my hubby could eat pasta, but alas, I will have to wait til my sister visits.
Chef John is my favorite chef and I have learned so much. Why can i not hear the last word of every sentence? I have to use cc to watch. Do you drop the mic? Turn your head? I can’t hear the last word. Weird.
Where do you buy pastina? I can't find it at my local stores.
That is a RICH bowl of pastini
Looks yummy and tasty recipe 🥰🥰😍 like dun gift 🎁 All ready dun
If you still consider comment requests, could you add "boba" tapioca pearls to your list of things to make? All of the recipes I've tried for it have been really crapass.
I actually sent you an email (that I sourced from a 12 year old blog post, lol) asking this, and you probably have a massive list of things to make, but still. Thanks for the wonderful recipes for so many years!
Just amazing! Makes me feel upset that I'm not sick, lol jk.
Hey Chef John, I'd love to see a video on infusing olive oil. That's my food wish.
My Nonna ❤
I’m shocked at the absence of cayenne!
Yummy 😋
Sopitas in Mexico!
I don't care that those carrots are mushy. I love carrots so I'm going to pick those carrots out of the strainer, put some salt and pepper on them and eat them while I'm making the soup.
See this is how you can tell Chef John is a REAL chef and not a "youtube wannabe" chef. He's not interested in telling you HOW to season your food because "one way is better than the other". He just tells you how to cook it and why he does it this way. Every chef would swear using "store bought chicken stock" is like poison, and expect you to make your own stock from scratch all the time, (which isn't really the worst thing in the world as it freezes well apparently), but using pre-made chicken stock is just saving on having to add even more seasoning cause the seasoning is already there and true chefs know how to stretch a meal and ingredients to save on time and money. None of that elitist "If it's not made fresh that morning, throw out $200 worth of food that's perfectly palettable and wake up an hour early to buy another whole chicken so you can make fresh stock for the day."
Too many "youtube chefs" tell you HOW your tastebuds are supposed to enjoy the food and are extremely elitist about it (despite being like 20 something year olds who released ONE million view video and let it get WAY to thier head). Stay Authentic Chef John! We know you earned your michelin stars and not just because your restaurant always speaks french, but because you serve food worth stopping by and spending money on while on the way to the gas station. XD
one always needs more soup in their lives