Cooking Instructions

• Heat a large Dutch oven or soup pot over medium heat. Add the oil, butter, onion, shallot, celery, and bell pepper and stir to combine. Cook for 4-5 minutes or until the onions are translucent, stirring occasionally. Add the garlic, stir well and cook for another 2 minutes.
• Add the broth, carrots, parmesan rind (if using), and salt. Bring the mixture to a boil then reduce to a steady simmer and cook for 20-25 minutes (uncovered) or until the veggies are nice and tender.
• Remove the parmesan rind, if you used one. With a slotted spoon, remove 2 cups of the diced veggies and set aside.
• With an immersion blender (or a regular blender) puree the broth/veggie mixture in the pot until smooth.
• NOTE: If you use a regular blender, be sure to let the mixture cool down a bit before blending. Also, remove the center cap on the blender top and cover it with a clean kitchen towel or several thicknesses of paper towels. This will allow the heat to vent and prevent it from building up.
• Add the pasta, bring the mixture to a boil then reduce to a steady simmer. Cook, uncovered for whatever the time on your bag or box of pastina instructs (Acini de pepe takes 9 minutes).
• Add the rotisserie (or leftover) chicken and the reserved veggies. Stir to combine. Cover and allow the soup to rest for 20 minutes.
• Taste the soup and adjust the seasoning, adding more salt if needed.
• Serve with grated parmesan, a scatter of finely chopped fresh rosemary or fresh thyme leaves (or both) and fresh ground black pepper. Enjoy!