If using cold, cooked, or leftover chicken, remove it from the refrigerator before beginning the recipe.

Add butter to a Dutch oven (or large pot) over medium-high heat.

Add the celery, carrots, and onions to the melted butter and cook for 5-7 minutes until tender.

Add the garlic cloves and shallots to the pot and cook for an additional 2-3 minutes, until the garlic is fragrant.

Remove the pot from the heat and transfer all the vegetables to a blender or the bowl of a food processor.

Pulse the ingredients until a puree forms. If it is a little too chunky, add a ¼ cup of the chicken broth to the blender and blend again. The puree should be smooth in texture. Set aside until needed.

Once done, set aside until needed.

Add the chicken broth to the Dutch oven. Scrape any brown bits off the bottom of the pot; those are great little flavor bursts.

Add the thyme and bay leaves to the broth and simmer for 5 minutes.

Remove the bay leaves and thyme from the broth

Add the vegetable puree to the broth and stir to combine.

Bring the broth to a light boil.

Add the pastina to the broth and cook for 3 minutes.

Add the chicken to the broth and stir to combine.

Simmer for 3-4 minutes until the soup is hot, then re-season with salt and black pepper to taste.

Add half of the Locatelli Romano cheese to the soup and stir together. (Reserve the remainder for sprinkling over the top of the soup.)

Stir to combine and serve hot with crusty bread.

Garnish each serving with the remaining Romano cheese and chopped parsley.