Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 8 cups chicken broth
  • 2 cups pastina
  • 2 cups cooked chicken breast, shredded or diced
  • 2 large eggs, beaten
  • ½ cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the butter and olive oil over medium heat in a stockpot. Add the diced onion, carrots, and celery, sautéing for 6-8 minutes until vegetables are translucent.
  2. Stir in the minced garlic, salt, and pepper, cooking for 60 seconds until fragrant.
  3. Pour in the chicken broth and increase heat to medium-high. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  4. Stir in the pastina and the shredded chicken. Maintain a steady simmer for 6-9 minutes until the pasta is cooked.
  5. Temper the beaten eggs by whisking in a small amount of the hot broth, then slowly stir the egg mixture back into the soup to create a creamy emulsion.
  6. Remove from heat and stir in the grated Parmesan cheese, fresh lemon juice, and chopped parsley.