Season the chicken broth with salt, and cook the stelline in it until as al dente as you like. Serve with grated Parmesan.
If you are especially particular about the clarity of your broths, you might want to cook the stelline in another pot of unclarified, seasoned chicken stock, then strain them and serve in a limpid pool of clarified broth that has been warmed separately. This hardly seems worth the bother.
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