Classic Italian Chicken Pastina Soup

Cut the yellow onion, peeled carrots, and celery stalks into uniform small dice of approximately 3 millimeters on the vegetable cutting board using a chef's knife.

Mince the peeled garlic cloves finely on the vegetable cutting board using a chef's knife.

Place raw chicken breasts on a dedicated meat cutting board to prevent cross-contamination, trim any stray connective tissue with a chef's knife, season both sides with 3g fine sea salt and 1g black pepper, and wash hands thoroughly.

Place the Dutch oven on the stovetop over medium heat at 165°C (330°F), pour in the olive oil, and heat until it shimmers across the bottom of the pot.

Add the diced onion, carrots, and celery to the Dutch oven and sauté, stirring frequently with the wooden spoon, until softened and translucent but not browned, about 6 minutes.

Stir the minced garlic into the vegetable mixture using the wooden spoon and cook until intensely aromatic, about 1 minute.

Pour the low-sodium chicken broth into the Dutch oven and scrape the bottom of the pot with the wooden spoon to release any stuck aromatic bits.

Submerge the seasoned chicken breasts and the parmigiano-reggiano cheese rind into the broth, raise the heat to high, and bring the liquid to a rolling boil at 100°C (212°F).

Reduce heat to low, cover the Dutch oven with its lid, and simmer gently at 88°C (190°F) until the thickest portion of the chicken breast registers a safe internal temperature of 74°C (165°F) on an instant-read digital meat thermometer, about 14 minutes.

Use tongs to lift the cooked chicken breasts out of the simmering broth and transfer them to the sanitized meat cutting board.

Shred the warm chicken breasts into thin bite-sized strands on the cutting board using two dinner forks.

Scatter the dry stelline pastina directly into the gently boiling Dutch oven broth at 98°C (208°F) and cook uncovered, stirring regularly with the wooden spoon, until al dente, about 7 minutes.

Grasp the softened parmigiano-reggiano cheese rind with tongs, lift it out of the Dutch oven, and discard it.

Add the shredded chicken, freshly squeezed lemon juice, remaining 3g fine sea salt, and remaining 1g black pepper into the Dutch oven, stirring thoroughly with the wooden spoon until heated through to 74°C (165°F).

Ladle the hot chicken soup evenly into four soup bowls using the ladle, and garnish each serving with 12.5g finely grated Parmigiano-Reggiano and chopped flat-leaf parsley.