Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 6 cups low-sodium chicken bone broth
  • 2 cups pastina or acini di pepe pasta
  • 2 cups cooked chicken breast, shredded
  • 1 Parmesan rind (1 oz)
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • salt to taste
  • black pepper to taste
  • grated Parmesan cheese for garnish

Instructions:

  1. Heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent and the carrots have softened slightly.
  2. Stir in the minced garlic and oregano, cooking for 60 seconds until the mixture smells fragrant.
  3. Pour in the chicken bone broth and add the Parmesan rind. Increase heat to medium-high and bring to a gentle boil.
  4. Reduce heat to low and simmer for 10 minutes to allow the Parmesan rind to release its depth of flavor.
  5. Stir in the pastina and shredded chicken. Simmer for 6-9 minutes until the pasta is al dente.
  6. Remove the Parmesan rind. Stir in the lemon juice and fresh parsley just before serving.