Start by gathering all your ingredients. Finely dice your onion, chop the celery, carrots, and parsley, and shred the cooked chicken. Having everything ready makes this process smoother.

In a large pot, melt the unsalted butter over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes. As the aroma fills your kitchen, toss in the minced garlic and sauté for another minute until fragrant.

Next, stir in the shredded chicken along with the chicken stock. Let this simmer gently, allowing the flavors to marry. If using the Parmesan rind, it's time to drop it in—trust me, the umami magic will work wonders.

Add your chopped celery and diced carrots to the pot. This is where the soup begins to take shape, both in flavor and texture. Season with kosher salt, freshly ground black pepper, and poultry seasoning. Let everything simmer for about 15 minutes.

Once the vegetables are tender, add the stelline pasta to the pot. Cook according to the package instructions, usually around 8-10 minutes. Stir occasionally to prevent any sticking, and watch it transform into delicious little stars.

Before serving, stir in the freshly squeezed lemon juice and chopped parsley. Check the seasoning again; you may want to adjust it with more salt, pepper, or lemon juice depending on your taste.

Ladle the soup into bowls, topping each with freshly grated Parmesan cheese. Add a sprinkle of parsley for a finishing touch. Don’t forget the crusty bread on the side for dipping!