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Melt the butter in a large stockpot over medium-low heat.
Add the onion and ½ teaspoon of the salt. Cook, stirring often, until the onion is soft and translucent, about 10 minutes.
Add the broth and bring to a boil over high heat.
Stir in the pasta, frozen vegetables, and tomatoes. Cook until the pasta is done, about 7 minutes.
Stir in the chicken, Parmesan, lemon juice, remaining salt, pepper, and chives, if using.
Cook 1 more minute to heat through, remove from heat, and serve.