Instructions:
Sauté the Vegetables: In a large soup pot or Dutch oven, heat the olive oil and butter over medium heat. Once hot, add the diced onion, celery, and carrots. Stir occasionally and cook for about 4-5 minutes until the onions turn translucent. Add the garlic and cook for another 2 minutes, stirring frequently.
Add Liquids and Simmer: Pour in the chicken stock, broth, water, and salt. Stir the mixture and bring it to a boil. Once boiling, reduce the heat to a gentle simmer and cook uncovered for 25-30 minutes, or until the vegetables are tender.
Cook the Pasta: Add the uncooked pastina to the soup. Increase the heat and bring the soup back to a boil, then reduce it to a steady simmer. Cook the pasta according to the package instructions (typically around 9 minutes for Acini de pepe).
Add Chicken: Once the pasta is cooked, stir in the shredded chicken. Cover the pot and let the soup rest for about 20 minutes to allow the flavors to meld together.
Taste and Adjust: Taste the soup and adjust the seasoning, adding more salt if needed.
Serve: Ladle the soup into bowls and garnish with grated Parmesan, fresh parsley, or thyme. Finish with freshly ground black pepper and serve with crusty bread or rolls on the side. Enjoy!
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