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Ingredients:
- 6 cloves garlic, minced
- 1 cup acini di pepe pasta
- ¼ cup fresh parsley, finely chopped
- 1 pound boneless, skinless chicken thighs or breasts
- ½ cup heavy cream
- Zest and juice of ½ lemon
- 6 cups low-sodium chicken broth (plus more if needed)
- 2 celery stalks, finely diced
- 2 medium carrots, finely diced
- 1 medium yellow onion, finely diced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 to 2 cups finely grated hard aged cheese
- 1 teaspoon red pepper flakes (optional)
- 2–4 teaspoons freshly cracked black pepper (to taste)
- Salt (about ½ teaspoon total, or to taste)
Instructions:
- Pat the chicken dry and season lightly with salt and cracked black pepper.
- Heat the butter and olive oil in a large soup pot over medium-high heat.
- Add the chicken and cook 3–4 minutes per side until golden. Remove and set aside.
- Add about 2 teaspoons cracked black pepper to the same pot and stir for 1–2 minutes until fragrant.
- Add onion, celery, carrots, a pinch of salt, and red pepper flakes if using. Cook for 6–8 minutes until softened.
- Stir in the garlic and cook for 30 seconds until aromatic.
- Pour in the chicken broth and return the chicken to the pot. Bring to a gentle boil, then reduce heat and simmer partially covered for 20 minutes.
- Remove the chicken, shred into bite-size pieces, and return it to the pot.
- Stir in the acini di pepe and simmer 6–8 minutes until the pasta is tender, adding more broth if needed.
- Reduce heat and gradually stir in the grated cheese until melted and smooth.
- Add the heavy cream, lemon zest, and lemon juice.
- Stir in parsley and adjust seasoning with more salt and black pepper.
- Serve hot with extra cracked black pepper on top.
