A creamy and flavorful chicken bone broth soup with pastina, packed with nourishing ingredients. This dish requires simmering for two hours and blending for a delightful texture, perfect for cold and flu season.
1: In a dutch oven, add the chicken breasts and season with salt and pepper.
2: Add in the carrots, celery, onion, herbs, and a generous pinch of salt and pepper.
3: Fill the dutch oven with water to cover the ingredients.
4: Bring to a boil and reduce to a simmer, place the lid on slightly cracked open, and let it simmer for 2 hours.
5: After 2 hours, remove the lid and dispose of herbs.
6: Set chicken breasts to the side, de-bone and shred.
7: Place softened carrots, celery, onion, and garlic into a blender with 2 cups of broth from the pot.
8: Run a fine mesh strainer through the broth in the pot to remove any herbs and chicken bones.
9: Blend vegetables until smooth and add back into the pot of broth, simmer on low.
10: Stir in 1 tablespoon better than chicken bouillon paste.
11: Stir in shredded chicken, lemon juice, and salt and pepper to taste.
12: Serve with shredded parmesan cheese and freshly cracked pepper or red pepper flakes.
