Heat a saucepan over low-medium heat and add the olive oil, onion, carrot and celery. Cook, stirring for 5 minutes or until tender.
Add the chicken and cook for a further minute.
Cover with the chicken stock and increase heat. Bring to the boil, then cover, reduce heat to low and simmer for 30 minutes.
Remove the chicken from the pot and discard the chicken skin. Shred the meat finely and return to the pot.
Bring back to the boil, add the pastina and cook until the pasta is soft. Check for seasoning and add salt to taste.
Serve with bread for dipping and a grating of Parmesan if you like.
