1-First, gather all your ingredients and chop the vegetables as needed. This includes dicing the onion, mincing the garlic, and preparing the carrots. Heat 2 tablespoons of extra virgin olive oil and 1 tablespoon of butter in a large pot over medium heat.

2-Next, sauté the onion, shallot, celery, and yellow bell pepper for 4-5 minutes until the onions turn translucent. Add the minced garlic and cook for 2 more minutes to build the flavor base. Then, pour in 8 cups of low-sodium chicken broth, along with the diced carrots, Parmesan rind if you’re using it, and 1½ teaspoons of kosher salt.

3-Bring the mixture to a boil, then lower the heat and simmer uncovered for 20-25 minutes until the vegetables are tender. Remove the Parmesan rind, set aside 2 cups of the diced vegetables, and puree the rest of the broth and vegetables until smooth for a creamy texture.

4-Add ⅓ cup of uncooked pastina and bring it to a boil briefly, then simmer according to the pasta’s package instructions, about 9 minutes for acini di pepe. Stir in 2½ to 3 cups of shredded chicken and the reserved vegetables, cover the pot, and let it rest for 20 minutes. This allows the flavors to meld and the pasta to absorb the broth nicely.

5-Finally, adjust the seasoning with salt if needed, and serve topped with grated Parmesan and fresh herbs like rosemary or thyme. For quicker prep, use a kitchen chopper for dicing, and remember that pastina expands a lot, so watch the consistency.