The ultimate pastina soup (w/ chicken for protein! 💪)

Bring chicken broth to a boil in a large pot. Add in the carrot, onion, leek, garlic, and ginger. Cook for about 30 minutes, until veggies are tender. Meanwhile, pat the chicken dry and liberally salt it all over with salt and pepper. Heat some olive oil in a pan over medium heat, then add in the chicken. Sear about 5 minutes per side, or until it has a golden crust and the internal temp is 160F. Set aside to cool. Bring a pot of salted water to boil, then add in the pastina. Cook for 7 minutes, then drain and set aside. When the veggies are tender, add them plus a cup of the broth into a blender. Blend until completely smooth, then pour it back into the pot. Rip the chicken into small pieces with forks or your hands, then add that into the pot. Taste for seasoning. Serve the soup into bowls, then add in the cooked pastina. Top with freshly grated parm, some lemon juice, parsley, red pepper flakes, and cracked black pepper. Serve and enjoy immediately!