Mya Allen

1: Melt butter in deep pot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 5 minutes. Stir in garlic until fragrant, about 1 minute.

2: Add bay leaves, parmesan rind, and chicken stock. Season to taste with salt, pepper and red pepper flakes (if using). Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 25 minutes. Remove chicken and let cool before shredding, discarding bones.

3: Stir in chicken and pasta and cook until tender, according to the box instructions. Remove bay leaves and parmesan rind.

4: Remove from heat; stir in parsley and lemon juice; season with salt and pepper, to taste.