So that random packet of pasta you can still find on the supermarket shelves (I'm looking at you risoni, farfalline) will work here, don't get in a tizz trying to source orecchiette. That I call this a soup is just cheating, it's a mere assemblage of ingredients warmed through gently on the stove.
1 large cooked chicken breast (about 300g), shredded and at room temperature
½ - ¾ cup pesto (preferably homemade)
3 cups chicken stock
1½ cups orecchiette (or other small pasta)
juice and zest of 1 lemon
shaved parmesan, to serve
1. Combine the warm shredded chicken and pesto in a small bowl and toss to coat the chicken liberally. Set aside.
2. Bring the stock to the boil in a medium saucepan. Add the pasta and cook according to packet instructions.
3. Divide the pesto chicken between serving bowls and pour over the pasta and stock. Squeeze over lemon juice and scatter zest or strips. Add parmesan, season generously with salt and pepper and serve.