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Soften the carrot in the oil over medium heat for four or five minutes, until the edges go translucent and smell sweet.
Pour in the broth and bring it up to a simmer, then season it with a good grind of black pepper and let it tick over.
Tip in the acini di pepe and cook for seven minutes, stirring now and then so none of it settles and sticks to the base.
Add the shredded chicken and let it warm through for two minutes. It is already cooked, so it needs heat and nothing more.
Pull the pot off the heat, stir the parmesan through until it melts into threads, and finish the bowl with the parsley.