Ingredients:

• 2 tablespoons unsalted butter (or olive oil)
• 1 large onion, diced
• 4 ribs of celery, diced
• 4 large carrots, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh sage
• 2 teaspoons fresh thyme
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional)
• 6 cups vegetable stock (or chicken stock or water)
• 2 bay leaves
• 1 leftover parmesan rind (optional)
• 2 large poached chicken breasts, shredded
• 1 cup stelline pastina (star-shaped pasta)
• 2 teaspoons lemon juice
• 2 tablespoons fresh parsley (optional)

Instructions:

1. Prepare Vegetables:
   • Finely chop the onion, celery, and carrots.
   • Mince the garlic.
2. Cook Veggies:
   • Heat the butter in a large stock pot over medium-high heat.
   • Add the chopped vegetables and garlic, sautéing for 5-7 minutes until tender and aromatic.
3. Season:
   • Stir in the thyme, sage, salt, pepper, and cayenne.
   • Let cook for an additional minute.
4. Deglaze:
   • Add the vegetable stock, bay leaves, and parmesan rind (if using).
   • Bring to a boil.
5. Simmer Soup:
   • Add the shredded chicken and stelline pasta.
   • Reduce heat and simmer for 8-12 minutes until the pasta is fully cooked and tender.
6. Finish & Adjust:
   • Stir in the lemon juice and taste, adjusting seasonings as needed.
7. Serve:
   • Garnish with fresh parsley.
   • Serve the soup immediately and enjoy!

Storage Tips:

• The pastina absorbs the broth, so to store, separate the broth from the soup and keep them in different containers. Recombine before reheating to prevent the pasta from becoming too soft.
• This soup freezes well! If you plan to freeze, leave out the pastina. After reheating the soup, add the cooked pasta to the portion you're about to eat.

Nutrition