Prepare the vegetables

• Cut the onions in halves and dice some of them.
• Peel the whole garlic bulb and chop it.
• Cut the carrots and celery stalk into big chunks so they blend nicely.
• Chop the fresh parsley.

Sauté the aromatics

• Drizzle olive oil into a pot and add a pat of butter.
• Sauté the diced onion, garlic and parsley until fragrant.
• Season with salt, pepper and garlic powder.

Add the broth and vegetables

• Pour in the chicken bone broth and stir in the bouillon paste for a savory flavor.
• Add the remaining vegetable chunks.
• Let it boil slowly.

Blend the vegetables

• Drain the cooked vegetables out of the broth, keeping the broth in the pot.
• Blend the vegetables into a smooth purée.

Cook the pastina and chicken

• Pull the meat off the roasted chicken and dice it.
• Add the pastina and the chicken to the simmering broth.
• Let it simmer for a while.

Finish the soup

• Stir the vegetable purée into the pot.
• Add the heavy whipping cream and a touch of flour to thicken to your liking.

Garnish and serve

• Ladle into bowls and top with chopped chives or scallions.
• Finish with freshly grated Parmesan.