1-Start by melting the butter in a large pot or Dutch oven over medium-low heat. Once melted, add the diced onion, carrots, celery, and a pinch of salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.

2-Stir in the minced garlic and poultry seasoning. Cook for just another minute until the garlic becomes aromatic. Be careful not to let it brown, as burnt garlic can turn bitter.

3-Add the shredded chicken to the pot, stirring to combine with the vegetables. For this step, using rotisserie chicken (as suggested in the tips) works wonderfully and saves considerable time on busy weeknights.

4-Pour in 7 cups of the chicken stock and add the Parmesan cheese rind. Increase the heat to bring the mixture to a boil, then reduce to a gentle simmer. Cover the pot and let it cook for about 5-7 minutes to allow the flavors to meld together.

5-Uncover the pot and add the star-shaped pasta. Cook uncovered for about 8 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.

6-Once the pasta is cooked, remove the pot from the heat. Stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning with additional salt and pepper as needed. If the Parmesan rind hasn’t fully melted, remove it at this point.

7-If you prefer a thinner broth, add the remaining cup of stock now.