Recipe By: Queen G's Recipes

Serves: 6-8

​Prep time: 20 Minutes

Bake time: None

Ingredients

• 1/3 cup butter

• 10 cups chicken broth

• 1 cup of pastina stars

• 1 teaspoon italian seasoning

• 1/2 teaspoons thyme

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 2/3 cup of grated parmesan cheese

• 4 large carrots, chopped

• ⁠4 large celery stalks, chopped

• 2 onions roughly chopped

• 6 cloves of garlic

• Juice of 1 large lemon

• shredded rotisserie chicken

Directions:

1. In a large pot over medium heat, melt the butter. Add chopped garlic, onion, carrots, celery stalks, salt, black pepper, garlic powder and Italian seasoning. Stir to coat the vegetables.

   
   

2. Pour the chicken broth (water and chicken stalk powder). Increase the heat and allow everything to come to a boil.

   
   

3. Once boiled, reduce the heat to low and simmer for 30- 35 minutes, until the vegetables are very tender.

   
   

4. Using a slotted spoon, transfer the vegetables to a blender with 1 cup of chicken broth. Blend until completely smooth, then return the mixture to the pot. Stir to combine.

   
   

5. Raise the heat and bring the soup back to a boil. Add in the pastina pasta and stir together. Reduce the heat to medium- low and cook for 15 minutes, stirring often, until pasta is tender.

   
   

6. Turn off the stove. Stir in parmesan cheese and shredded rotisserie chicken.

   
   

7. Add in the juice of a lemon and stir. Taste and adjust seasoning if needed.

   
   

8. Ladle into a bowl, top with extra parmesan if desired, and enjoy!