Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 large (150g) yellow onion, diced
  • 3 medium (120g) carrots, chopped
  • 3 stalks (90g) celery, chopped
  • 4 cloves (12g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1 tsp (2g) dried thyme
  • 1.5 lbs (680g) bone-in, skinless chicken thighs
  • 8 cups (1.9L) low-sodium chicken bone broth
  • 1 piece (approx. 2-inch) Parmesan rind
  • 1 bay leaf
  • Salt and black pepper to taste
  • ¾ cup (90g) pastina
  • ¼ cup (15g) fresh parsley, chopped
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Melt the butter in a Dutch oven over medium heat. Add the diced onion, carrots, and celery, sautéing for 8–10 minutes until translucent.
  2. Stir in the minced garlic, dried oregano, and dried thyme, cooking for 60 seconds until fragrant.
  3. Pour in the chicken bone broth and add the chicken thighs, Parmesan rind, and bay leaf.
  4. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 30–40 minutes until the chicken is tender.
  5. Remove the chicken thighs and the Parmesan rind from the pot.
  6. Using an immersion blender, blend the vegetables and broth until the soup reaches a velvety, emulsified consistency.
  7. Shred the cooked chicken and return it to the pot along with the pastina. Simmer until the pasta is cooked through.
  8. Stir in fresh parsley and a squeeze of lemon juice before serving.