Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 3/4 cup pastina or acini di pepe pasta
  • 2 cups cooked chicken breast, shredded
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the butter and olive oil over medium heat in a large Dutch oven or heavy-bottomed pot. Add the diced onion, carrots, and celery, and cook for 5–7 minutes, stirring occasionally, until vegetables are softened and onions are translucent.
  2. Stir in the minced garlic and cook for another 60 seconds until fragrant.
  3. Pour in the chicken broth and increase the heat to medium-high. Bring the liquid to a gentle boil, then reduce the heat to a simmer. Stir in the salt and black pepper.
  4. Add the pastina pasta directly into the simmering broth. Stir frequently to prevent sticking and cook for 8–10 minutes, or until the pasta is al dente and the broth has thickened.
  5. Stir in the shredded chicken breast and cook for 2 minutes to heat through. Remove from heat and stir in the grated Parmesan cheese, fresh lemon juice, and chopped parsley before serving.