Notes
Ingredients
- 2 Tbsp unsalted butter (or olive oil)
- 1 large onion, diced
- 4 ribs celery, diced
- 4 large carrots, diced
- 3 garlic cloves, minced
- 1 Tbsp fresh sage, chopped
- 2 tsp fresh thyme
- ½ tsp kosher salt, plus more to taste
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- ½ cup broth, for deglazing
- 6 cups chicken or vegetable stock
- 2 bay leaves
- 1 parmesan rind (optional)
- 2 large poached chicken breasts, shredded
- 1 cup stelline pastina (star pasta)
- 2 tsp lemon juice
- 2 Tbsp fresh parsley, chopped (optional)
- Finely dice the onion, celery, and carrots; mince the garlic.
- Melt the butter in a large stockpot over medium-high heat. Sauté the vegetables 5 to 7 minutes until tender and fragrant.
- Stir in the sage, thyme, salt, pepper, and cayenne; cook 1 minute.
- Deglaze with a splash of broth, then add the stock, bay leaves, and parmesan rind. Bring to a boil.
- Add the shredded chicken and pastina; reduce heat and simmer 8 to 12 minutes until the pasta is tender.
- Remove the bay leaves and rind. Stir in the lemon juice, adjust seasoning, and top with parsley.
- Serve warm with crusty bread.
- For leftovers, cook and store the pastina separately so it does not turn mushy.
- A parmesan rind simmered in the broth adds savory, cooked-all-day depth.
- For a traditional finish, stir a beaten egg with parmesan into the hot broth off the heat.