Ingredients

• 2 tbsp unsalted butter (or olive oil)
• 1 large onion, diced
• 4 ribs celery, diced
• 4 large carrots, diced
• 3 cloves garlic, minced
• 1 tbsp fresh sage, chopped
• 2 tsp fresh thyme
• ½ tsp kosher salt
• ½ tsp black pepper
• ¼ tsp cayenne pepper (optional)
• 6 cups vegetable stock (or chicken stock/water)
• 2 bay leaves
• 1 parmesan rind (optional)
• 2 large poached chicken breasts, shredded
• 1 cup stelline pastina (star pasta)
• 2 tsp lemon juice
• 2 tbsp fresh parsley (optional)

Instructions

1. Sauté the Vegetables:
   • Heat butter in a large stockpot over medium-high heat.
   • Add diced onion, celery, and carrots. Sauté for 5-7 minutes until tender.
   • Stir in minced garlic, sage, thyme, salt, pepper, and cayenne (if using). Cook for 1 more minute.
2. Deglaze & Simmer:
   • Add vegetable stock, bay leaves, and parmesan rind (if using). Bring to a boil. Stir occasionally to prevent the parmesan rind from sticking.
3. Cook the Chicken & Pasta:
   • Stir in shredded chicken and stelline pastina.
   • Simmer for 8-12 minutes, or until the pasta is tender.
4. Finish & Serve:
   • Stir in lemon juice and adjust seasoning if needed.
   • Garnish with fresh parsley and serve immediately.

Storage Tips

• Refrigeration: Store soup and broth separately to prevent the pasta from absorbing too much liquid. Keeps for up to 5 days.
• Freezing: Freeze the soup without the pastina. Add cooked pasta when reheating for the best texture.

Nutrition