Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 tbsp Butter
- 1 Onion, finely chopped
- 3 cloves Garlic, minced
- 2 Carrots, sliced
- 2 stalks Celery, sliced
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 8 cups Cento Chicken Stock, to taste
- 2 cups Chicken Breasts, cooked & shredded
- 2 tbsp Fresh Parsley, chopped
- 1 cup Anna Pastina, uncooked
Directions
In a large pot, heat olive oil and butter over medium heat. Add finely chopped onion, minced garlic, diced carrots, and diced celery. Season with salt and pepper, then sauté until the vegetables are tender. Pour in chicken broth and add shredded cooked chicken, fresh parsley, and a bay leaf. Bring the mixture to a gentle boil, then reduce the heat to a simmer and add pastina pasta. Cook according to the pasta's package instructions, usually until it's al dente. Remove and discard the bay leaf, taste, and adjust the seasoning as needed with more salt and pepper. Serves 4-6.
