In a pot, add in butter & olive oil. Add in diced carrot and saute over medium heat for about 2 minutes. Add in salt; this will help soften your carrot as it cooks. Next, squeeze in your lemon juice. Add in your bone broth, chicken breast, onion, garlic, bay leaf, turmeric, and bouillon. Place on the lid and cook for about 18 minutes or until your chicken breast is cooked all the way through.
Take out the chicken and shred with 2 forks in a separate bowl. Next, fish out the onion, garlic, and bay leaf. If you used the whole carrot option, take that out now as well.
Bring your stock (liquid) back to a boil and add in your star shaped pasta. These cook quickly since they’re so small. Use the package direction time but cook 1-2 minutes less.
Add your chicken back in, give it all a good stir. Adjust your seasonings and serve immediately. During this time, the stars will continue to cook and will be al dente when you pour them into bowls.
