Chicken broth with pastina, Parmigiano cheese and egg

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High Protein

Rich, creamy, and filled with his Barilla Pastina – this recipe is the ultimate Italian comfort food that will keep you coming back for more.


3 quarts chicken broth

1 ¼ cup Barilla pastina

4 organic eggs

¾ cup Parmigiano cheese, grated, divided

2 tbsp butter

To make the broth from scratch:

1 whole chicken

4 chicken thighs

3 large carrots, cut in 3-inch pieces

1 yellow onion, with peel, cut in half

3 stalk celery, cut in 3-inch pieces

1 piece Parmigiano rind

3 bay leaves

1 tbsp whole black pepper corn

1 tomato, cut in half

1 small bunch Italian parsley, whole

6 quarts cold water

1 tsp Sea salt

Combine everything together and bring to simmer. Cook for 2 ½ hours. Strain. It should yield around 3.5 quarts liquid. The left over can be frozen.

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  • Bring chicken broth to boil. 

  • Pour in pastina and cook according to directions.

  • Meanwhile mix eggs to ½ cup Parmigiano, whisk in the broth mixture with one minute to go.

  • Turn on heat, stir in butter and let rest several minutes before serving with more grated Parmigiano over the top [optional].

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