Perfectly tart, fresh, and satisfying, Lemon Chicken Pastina Soup is a comforting bowl that warms the body and soul. It’s easy to adapt to your tastes and dietary needs.
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I’ve grown to love soups — they’re versatile, nourishing, and comforting. This lemon chicken pastina soup delivers bright lemon flavor alongside tender chicken and tiny pasta for a bowl that feels like a warm hug. It’s especially good when you’re under the weather; the lemon and roasted garlic lift you up, and the hot broth soothes.
This recipe started as a simple riff on a five-ingredient approach, and over the years I’ve added options and swaps to make it work for gluten-free diets or whatever pantry staples I have. Tiny gluten-free pastina, broken gluten-free spaghetti, or rice all work well here.
the bare minimum ingredients for this soup
- Chicken – raw boneless, skinless breasts or thighs, or pre-shredded rotisserie chicken for a shortcut.
- Lemon – freshly squeezed lemon juice provides the bright, tangy backbone. The recipe calls for a generous amount; reduce if you prefer milder lemon flavor.
- Garlic – roasted garlic adds depth and sweetness; it’s mashed into the broth to melt into the soup.
- Tarragon – fresh tarragon pairs beautifully with lemon and chicken. Parsley, dill, or basil may be used instead if you prefer.
making lemon chicken soup in an instant pot
The Instant Pot method is fast and hands-off, making it ideal when you want comforting soup without fuss.
Cut the top off a head of garlic, drizzle with olive oil, season with salt and pepper, wrap in foil, and roast at 400°F for 40–50 minutes until the cloves are soft and golden.
Allow the garlic to cool enough to squeeze out the cloves easily.
Squeeze the roasted garlic into the Instant Pot and add a little chicken stock. Mash the garlic into the stock to form a paste so the flavor disperses evenly.
Add the remainder of the chicken stock to the pot.
Pour in the freshly squeezed lemon juice for brightness.
Stir in pastina, rice, or broken spaghetti so the tiny pasta cooks in the broth.
Nestle the chicken breasts into the liquid, ensuring they are fully submerged.
Secure the lid and pressure cook on high for 6 minutes. Allow a full natural release to avoid starchy liquid spewing out.
Remove the chicken and shred it with two forks or dice into bite-sized pieces.
Return the shredded chicken to the pot and stir to combine.
Finish with finely chopped fresh tarragon, stir, and serve hot.
stove top chicken pastina soup method
No Instant Pot? No problem. The stovetop version is simple and equally delicious.
- Squeeze roasted garlic into a large saucepan and add a tablespoon or two of chicken stock. Mash the garlic into the stock to form a paste.
- Add the remaining stock, the chicken, pastina or rice, and salt and pepper. Bring to a boil, then reduce to a gentle simmer and cook until the chicken is cooked through, about 20–25 minutes; the chicken will poach in the broth.
- Remove the chicken, shred or dice it, return it to the pot, sprinkle with chopped tarragon (or your chosen herb), and serve.
Chicken Soup Frequently Asked Questions
Yes. Pre-shredded rotisserie chicken can be stirred into the pot near the end of cooking or added to already-hot broth to warm through.
Absolutely. Sauté diced carrots, celery, and onions in olive oil before adding the roasted garlic and stock to build more flavor.
Yes. Parsley, dill, or basil are all lovely choices with chicken and lemon.
Yes. Substitute vegetable stock for chicken stock and omit the chicken. Add white beans for protein if desired.
make it your own!
- Add veggies: sauté diced carrots, celery, and/or onions in a tablespoon or two of olive oil before adding the roasted garlic for more body and flavor.
- Greens: stir in spinach or kale at the end of cooking so they wilt but stay bright.
- Grain swaps: if you don’t have pastina, use rice, quinoa, or broken gluten-free pasta.
- Vegetarian option: replace chicken stock with vegetable stock and add white beans for protein.
more gluten free soup options
- Gluten Free She Crab Soup
- Gluten Free Chicken and Dumplings (Like Cracker Barrel)
- Instant Pot Navy Bean Soup
- Mexican Bean Soup (Naturally Gluten Free)
Let Lemon Chicken Pastina Soup lift what ails you. Its bright lemon and roasted garlic flavors, tender chicken, and tiny pasta make a comforting, nourishing bowl you’ll want to return to again and again.
Lemon Chicken Pastina Soup
Equipment
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Instant pot
Ingredients
- 1 whole head garlic
- 2 teaspoon olive oil
- 2 32oz (1.89kg) chicken stock or broth
- 1 cup (240g) freshly squeezed lemon juice (from about 5–6 lemons)
- 2 large boneless skinless chicken breasts (pre-cooked, pre-shredded rotisserie chicken can also be used)
- 12 oz (340g) gluten free pastina or rice (tiny gluten-free pasta shapes like stelline, orzo, or ditalini; broken gf spaghetti or rice also work)
- salt and pepper to taste
- 1 tablespoon finely chopped fresh tarragon leaves (dill or parsley can be substituted)
Instructions
Instant Pot Version
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Preheat oven to 400°F. Cut the top off a whole bulb of garlic, place it on heavy-duty foil, drizzle with olive oil, and season with salt and pepper. Wrap the garlic and roast for about 40 minutes until the cloves are soft and lightly golden. Cool slightly and squeeze the cloves out of their skins.
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Squeeze the roasted garlic into the Instant Pot insert and add a tablespoon or two of chicken stock. Mash into a paste with a fork or whisk, then add the remaining stock, lemon juice, chicken breasts, pastina (or rice), salt, and pepper.
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Secure the lid and pressure cook on high for 6 minutes. Allow a natural release to prevent the starchy liquid from sputtering out. Remove the chicken, shred or dice it, return it to the pot, and sprinkle with chopped tarragon before serving.
Stovetop Method
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Squeeze roasted garlic into a large saucepan and add a tablespoon or two of stock. Mash into a paste, then add the remaining stock, chicken, pastina or rice, and salt and pepper.
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Bring to a boil, reduce to a gentle simmer, and cook until the chicken is cooked through, about 20 minutes. Remove and shred or dice the chicken, return it to the pot, top with chopped tarragon, and serve hot.
Notes
Stir in chopped spinach or kale at the end of cooking so the greens wilt but remain bright.
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 6 months.
For a vegetarian or vegan version, use vegetable stock and omit the chicken; add white beans for protein if desired.