1 cup diced chicken breast (rotisserie is convenient)
4 large carrots, sliced
1/2 box Pastina Pasta
64 ounces of prepared Chicken broth (or one large can)
2 tsp minced onions (optional)
1 TBS Parmesan cheese
2 tsp Parsley
Salt and Pepper to taste
In a pot saute the onions (if you are using them) in a tbs of olive oil for a few mins until translucent. Add the chicken broth and bring to a boil. Add the carrots and cook until slightly soft.
Pour in the Pastina and continue to boil about 5 minutes. Add the chicken, parsley, cheese and salt and pepper to taste, turn the temp down to low to slightly simmer. Put the lid on, wait a few minutes and then, soups on!
When I make soups with any pasta lately I have been cooking the pasta separately and then adding it to each serving. The pasta tends to swell up and make all the leftover soup starchy and also absorbs all of the broth. If this happens, you can just add more water to thin it out and test for flavor with salt and pepper. Even adding a bullion cube if necessary. It's easier to keep the pasta separate unless you don't intend on having leftovers :-)