📝 Instructions
= Recipe
1. In a large Dutch oven, combine 2 bone-in chicken breasts, 4-6 carrots, 4-6 celery stalks, 1 large onion, ~20 garlic cloves, 3 bay leaves, a handful of parsley, sprigs of thyme, sage, rosemary, salt, pepper, and 8-10 cups water. Add 1 tbsp Better Than Bouillon if desired. Bring to a boil, then reduce heat and simmer, partially covered, 1.5-2 hours until chicken is very tender.
2. Remove chicken and set aside. Fish out the bay leaves and herb stems. Transfer the cooked carrots, celery, onion, and garlic to a blender along with 2 cups chicken broth from the pot. Blend until completely smooth, then pour back into the pot.
3. Remove chicken from bones and shred into bite-sized pieces. Return chicken to the pot.
4. Bring soup back to a simmer and add 1 lb pastina or anelli pasta. Cook, stirring constantly, until pasta is tender. Stir in lemon juice from one lemon. Taste and adjust seasoning.
5. Serve topped with freshly grated parmesan.
