Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup small pasta (penne or ditalini)
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery; cook until softened.
- Stir in minced garlic and cook for another minute.
- Pour in chicken broth and bring to a boil.
- Add cooked shredded chicken and pasta; cook until the pasta is al dente.
- Reduce heat to low, stir in heavy cream, and season with salt and pepper.
- Simmer for 5 minutes until heated through.
- Garnish with chopped parsley and serve hot.
Notes
- You can use cooked leftover chicken for convenience.
- Adjust the cream for a richer or lighter soup.
- Add vegetables like spinach or kale for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: comfort-food
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg