Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 8 cups low-sodium chicken bone broth
  • 1 cup pastina
  • 2 cups cooked chicken breast, shredded or finely diced
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 large eggs, lightly beaten
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • ¼ cup freshly grated Parmesan cheese

Instructions:

  1. Heat the olive oil and butter in a Dutch oven over medium heat. Add the onion, carrots, and celery, and sauté for 5–7 minutes until translucent and fragrant.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant but not browned.
  3. Pour in the chicken bone broth and bring the mixture to a gentle boil. Stir in the salt and pepper.
  4. Add the pastina and reduce heat to medium-low. Simmer for 8–10 minutes, stirring occasionally to prevent the pasta from sticking.
  5. Stir in the cooked shredded chicken breast and let it heat through.
  6. Slowly whisk the beaten eggs into the simmering broth in a thin stream to create a velvety emulsion.
  7. Remove from heat and stir in the fresh lemon juice and chopped parsley. Serve warm, garnished with grated Parmesan cheese if desired.