Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup small pasta (like ditalini)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Stir in minced garlic, diced carrots, and celery; cook for 5 minutes.
- Pour in chicken broth and bring to a boil. Add cooked shredded chicken and pasta; cook until pasta is al dente.
- Stir in heavy cream and Parmesan cheese, simmer until heated through and slightly thickened.
- Season with salt and pepper to taste. Garnish with chopped parsley before serving.
Notes
- You can substitute shredded turkey or cooked shrimp for chicken.
- For a dairy-free version, use coconut cream instead of heavy cream.
- Make ahead and reheat for easy weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (approx 1.5 cups)
- Calories: 410 kcal Kcal
- Sugar: 8 g
- Sodium: 920 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 125 mg