Ingredients:

  • 1 small yellow onion, grated
  • 2 medium carrots, peeled and grated
  • 2 stalks celery, very finely minced
  • 1 tbsp extra virgin olive oil
  • 6 cups high-quality chicken bone broth
  • 1 large Parmigiano Reggiano rind
  • 1 cup Stelline or Acini di Pepe pastina
  • 1.5 cups cooked chicken breast, shredded
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp grated Parmesan cheese for garnish

Instructions:

  1. Heat the olive oil in your pot over medium heat.
  2. Add the grated onion, grated carrots, and minced celery to the pot. Cook for 3–4 minutes until the vegetables are soft and the onion no longer smells sharp.
  3. Pour in the 6 cups of chicken bone broth and add the Parmigiano Reggiano rind. Bring the liquid to a boil.
  4. Stir in the 1 cup of pasta. Keep the liquid at a gentle boil to ensure the pasta stays in motion.
  5. Simmer for about 6-7 minutes until the pastina is tender but still has a slight bite.
  6. Incorporate the chicken. Add the 1.5 cups of shredded chicken and the sea salt and pepper.
  7. Brighten the flavor. Stir in the lemon juice and half of the fresh parsley. The aroma will shift from heavy to vibrant instantly.
  8. Remove the rind. Fish out the parmesan rind (it’s edible and delicious for the cook to snack on!).
  9. Garnish and serve. Ladle into bowls and top with the remaining parsley and grated parmesan.