Chicken Piccata Pastina Soup

Start by browning 5 bone-in, skin-on chicken thighs in a large pot on medium heat, then set them aside. (Optional: crisp up the skins separately to save as a topping for later.) In the same pot, add 4 sliced shallots, 1/3 cup of drained capers, 8 cloves of chopped garlic, and 1/2 cup of dry white wine. Let this simmer for about 2 to 3 minutes. Then add 7 cups of chicken stock and all of your chicken. Bring this to a boil, then turn the heat down to medium-low and cook covered for about 20 minutes. Once done, remove the chicken, shred it, and add it back into the pot. Then add the juice from 1 lemon and chicken bouillon (to taste). Cook some Pastina on the side, and add in a generous amount of butter. When serving, add the Pastina to a bowl, pour the soup over it, and garnish with fresh parsley, lemon zest, and Parmesan cheese. Enjoy!