8 cups lower-sodium chicken broth

2 cups chopped sweet onion

1 ½ cups peeled and chopped carrots (about 2)

2 celery ribs, chopped

6 garlic cloves, smashed and peeled

¾ teaspoon kosher salt

4 thyme sprigs

2 fresh bay leaves

1 (2-ounce) Parmigiano-Reggiano cheese rind

4 ounces uncooked pastina pasta

2 cups shredded rotisserie chicken

Fresh flat-leaf parsley leaves, for garnish

Grated Parmesan cheese, for garnish

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In a large saucepan or Dutch oven, bring broth, onion, carrots, celery, garlic, and salt to a boil. Reduce to medium-low and simmer for 10 minutes or until vegetables are softened.
Using a slotted spoon, transfer vegetables and 1 cup of broth to a blender. Blend until smooth, then stir the purée back into the pot.
Add thyme sprigs, bay leaves, and Parmesan rind. Bring to a boil over medium-high heat.
Stir in the pastina. Reduce heat to medium-low and simmer for 18–20 minutes, stirring occasionally, until pasta is tender.
Add shredded chicken during the last 3 minutes of cooking. Stir to combine.
Remove from heat and discard thyme sprigs, bay leaves, and Parmesan rind.
Ladle into bowls and garnish with chopped parsley and grated Parmesan. Serve hot.