Italian Chicken Pastina Soup

Ingredients :

• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 1 medium sweet onion, finely diced
• 4 medium carrots, peeled and sliced into 1/4 inch rounds
• 4 stalks celery, finely diced
• 4 medium cloves garlic, minced (2 tsp of jarred minced garlic works)
• 10 cups liquid (use a blend of 1/3 chicken stock, 1/3 chicken broth, and 1/3 water)
• 3/4 teaspoon kosher salt (or more, to taste)
• 2/3 to 1 cup uncooked pastina (tiny pasta; increase amount for a heartier soup)
• 2½-3 cups shredded rotisserie or leftover chicken (or baked chicken breast, shredded)
• Grated Parmesan for serving
• Fresh parsley and thyme for seasoning (optional)

Instructions :

1. In a large soup pot or Dutch oven, heat the olive oil and butter over medium heat. Once hot, add the diced onion, celery, and carrots. Stir occasionally and cook for about 4-5 minutes until the onions turn translucent. Add the garlic and cook for another 2 minutes, stirring frequently.
2. Pour in the chicken stock, broth, water, and salt. Stir the mixture and bring it to a boil. Once boiling, reduce the heat to a gentle simmer and cook uncovered for 25-30 minutes, or until the vegetables are tender.
3. Add the uncooked pastina to the soup. Increase the heat and bring the soup back to a boil, then reduce it to a steady simmer. Cook the pasta according to the package instructions (typically around 9 minutes for Acini de pepe).
4. Once the pasta is cooked, stir in the shredded chicken. Cover the pot and let the soup rest for about 20 minutes to allow the flavors to meld together.
5. Taste the soup and adjust the seasoning, adding more salt if needed.
6. Ladle the soup into bowls and garnish with grated Parmesan, fresh parsley, or thyme.
7. Finish with freshly ground black pepper and serve with crusty bread or rolls on the side. Enjoy!