Ingredients

• 8 cups lower-sodium chicken broth
• 2 sweets onion
• 1.5 cups carrots , about 2
• 2 celerys ribs
• 6 garlics cloves
• 0.75 teaspoons kosher salt
• 4 thymes sprigs
• 2 bays leaves
• 1 Parmigiano-Reggiano cheese rind
• 4 ounces uncooked pastina pasta
• 2 cups shredded rotisserie chicken
• flat-leaf parsley leaves

Instructions

1. 1 Gather all ingredients.
2. 2 Bring broth, onion, carrots, celery, garlic, and salt to a boil in a large saucepan or small Dutch oven over high; reduce heat to medium-low, and simmer until vegetables are softened, about 10 minutes. Using a slotted spoon, transfer vegetables and 1 cup of broth to a blender.
3. 3 Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 seconds. Stir blended carrot mixture back into soup.
4. 4 Add thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind. Bring to a boil over medium-high. Add pasta, reduce heat to medium-low, and simmer, stirring occasionally, until pasta is tender, 18 to 20 minutes, adding shredded chicken in the last 3 minutes of cooking.
5. 5 Remove from heat. Remove and discard thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind.
6. 6 Serve immediately, and garnish with parsley and grated Parmigiano-Reggiano.

Nutrition per serving