Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken bone broth
  • 1 piece Parmesan rind
  • 1 lb boneless, skinless chicken breast, cubed into small pieces
  • 1/2 cup pastina or stelline pasta
  • 1 large egg, beaten
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, finely chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil over medium heat in a large Dutch oven or heavy-bottomed pot. Add the diced onion, chopped carrots, and chopped celery. Sauté for 6–8 minutes until the vegetables are translucent.
  2. Stir in the minced garlic and sauté for an additional 60 seconds until fragrant but not browned.
  3. Pour in the chicken bone broth and add the Parmesan rind. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  4. Use an immersion blender directly in the pot to puree the vegetables until the broth is smooth and gold-hued.
  5. Add the cubed chicken breast and pastina noodles to the simmering broth. Cook for 8–10 minutes, or until the chicken is opaque and the pasta is al dente.
  6. Remove and discard the Parmesan rind. Turn the heat to low.
  7. Slowly drizzle in the beaten egg while whisking the soup constantly to create thin, silky ribbons.
  8. Stir in the fresh lemon juice and finely chopped parsley. Season with salt and black pepper to taste.