Italian Penicillin Soup

• 2 bone-in split chicken breasts, skin removed
• 1 onion, cut into 8 pieces
• 3 stalks celery, cut into 2-inch pieces
• 3 carrots, peeled and cut into 2-inch pieces
• 1 1/2 teaspoons kosher salt, or to taste
• 1/2 teaspoon ground black pepper, plus more to taste
• 1 quart bone broth
• 2 cups water or chicken stock, plus more as needed
• 1 cup pastina pasta, such as De Cecco® Acini Di Pepe, or other small pasta
• grated Parmesan cheese and chopped parsley, for serving

1. Place chicken in a slow cooker. 
2. Add onion, celery and carrots and season with salt and pepper. 
3. Pour in bone broth and water. 
4. Cover and cook on High for 4 hours or until carrots are very tender.
5. With slow cooker still on High, use a spoon or small sieve and remove any impurities or foam that have risen to the surface, if desired. 
6. Remove chicken from the slow cooker and set aside. 
7. Use a strainer or slotted spoon to remove all of the onions, carrots, and celery and transfer the vegetables to a blender. 
8. Add in 1 cup of liquid from the slow cooker.  
9. Remove the center of the blender cap to allow for ventilation and place a towel loosely over the opening. Blend until smooth. 
10. Pour mixture back into the slow cooker. 
11. Add a little water or stock if necessary to the blender to rinse and add any residual veggie mixture.