Ingredients:

  • 1 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 ribs celery, diced
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 cup pastina
  • 1 cup cooked chicken breast, shredded
  • 1 large egg, beaten
  • ¼ cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat in a Dutch oven. Add the onion, carrots, and celery, cooking for 5–7 minutes until vegetables are translucent and fragrant.
  2. Stir in the minced garlic and cook for an additional 60 seconds.
  3. Pour in the chicken broth, salt, and pepper. Increase heat to medium-high to bring to a rolling simmer, then reduce heat to low and simmer for 10 minutes.
  4. Stir in the pastina and cook according to package directions (usually 6–9 minutes) until al dente.
  5. Stir in the shredded cooked chicken breast and heat through.
  6. Remove the pot from the heat. Stir in the lemon juice and chopped parsley.
  7. Temper the beaten egg by slowly whisking in a few tablespoons of hot broth, then pour the egg mixture into the soup while stirring constantly.
  8. Fold in the grated Parmesan cheese until melted and smooth.