In a large pot, melt 1 tablespoon of butter over medium heat. Once bubbling, add 1 chopped onion, 2 large chunks of carrot, and 4 stalks of prepared celery. Sauté the vegetables for about 4 minutes until they start to soften and the onion becomes translucent.

Next, incorporate your rehydrated mushrooms, 1 bay leaf, and 4 sprigs of thyme into the pot. Continue cooking for an additional 4 minutes, stirring occasionally. Pour in hot water to deglaze the pot, scraping up any browned bits for added flavor.

Raise the heat, adding the remaining hot and room-temperature water along with 1 tablespoon of kosher salt. Bring your broth mixture to a gentle simmer, then reduce the heat to medium-low. Allow it to simmer uncovered for 50-60 minutes while stirring occasionally.

After simmering, carefully strain the broth into another pot, discarding the solids. Set the flavorful liquid aside and return the pot to medium heat.

In the same pot, melt the remaining butter with a splash of olive oil. Add the remaining chopped onion, diced carrots, and celery with a pinch of salt, sautéing for about 7 minutes until softened and golden.

Stir in 1 minced garlic clove, cooking for 1 minute until fragrant. Then, pour in your prepared chicken broth, bringing it back to a gentle simmer.

Introduce 2 cups of cooked, shredded chicken and 1 cup of stelline pasta to the simmering broth. Cook according to the pasta package directions, about 6-7 minutes, until the pasta is tender but al dente.

Once the pasta is cooked, turn off the heat and stir in the zest and juice from 1 lemon. Taste and adjust the seasoning with more salt or white pepper as desired.

Ladle the warm soup into bowls and generously sprinkle with freshly grated parmesan and chopped parsley.