Ingredients:

  • 2 tbsp (28g) Unsalted butter
  • 1 medium (150g) Yellow onion, finely diced
  • 3 medium (180g) Carrots, peeled and sliced into rounds
  • 2 ribs (100g) Celery, diced
  • 3 cloves Garlic, minced
  • 1.5 lbs (680g) Chicken breasts, cut into 1/2-inch cubes
  • 8 cups (1.9L) Low-sodium chicken stock
  • 1 small Parmesan rind
  • 1 tsp Dried oregano
  • 1 cup (170g) Dry stelline pasta
  • 1 tbsp Fresh lemon juice
  • 1/4 cup Fresh parsley, finely chopped
  • Kosher salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Melt the butter in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 8 minutes until the onions are translucent and shimmering.
  2. Add the garlic and oregano for 1 minute until the fragrance fills the room.
  3. Pour in the chicken stock and add the Parmesan rind, scraping any brown bits off the bottom.
  4. Bring to a boil, then drop the chicken cubes in and reduce to a simmer for 10 minutes.
  5. Ensure the chicken is white throughout and reaches an internal temp of 74°C.
  6. Stir in the stelline pasta and boil for 6-7 minutes until al dente but tender.
  7. Turn off the heat; remove the rind, then stir in lemon juice and parsley.
  8. Taste and add salt and pepper until the flavors pop.