8 cups lower-sodium chicken broth
2 cups chopped sweet onion
1 1/2 cups peeled and coarsely chopped carrots
2 celery ribs, coarsely chopped
6 garlic cloves, smashed and peeled
3/4 tsp kosher salt
4 thyme sprigs
2 fresh bay leaves
1 (2 oz) Parmigiano-Reggiano cheese rind, plus grated cheese for garnish
4 oz uncooked pastina pasta
2 cups shredded rotisserie chicken
fresh flat-leaf parsley leaves, for garnish
Step 1: Bring broth, onion, carrots, celery, garlic, and salt to a boil in a large saucepan or small Dutch oven over high. Reduce heat to medium-low, and simmer until vegetables are softened, about 10 minutes. Using a slotted spoon, transfer vegetables and 1 cup of broth to a blender.
Step 2: Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 seconds. Stir blended carrot mixture back into soup.
Step 3: Add thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind. Bring to a boil over medium-high. Add pasta, reduce heat to medium-low, and simmer, stirring occasionally, until pasta is tender, 18 to 20 minutes, adding shredded chicken in the last 3 minutes of cooking.
Step 4: Remove from heat. Remove and discard thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind.
Step 5: Serve immediately; garnish with parsley and grated Parmigiano-Reggiano.
