Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup small pasta (ditalini or shells)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped
- Grated Parmesan cheese for serving
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 until vegetables are soft.
- Add chicken broth, shredded chicken, dried thyme, and oregano. Bring to a boil.
- Reduce heat and add pasta; cook until tender (about 8-10 minutes).
- Season with salt and pepper. Garnish with fresh parsley and Parmesan cheese before serving.
Notes
- Use homemade or store-bought cooked shredded chicken for convenience.
- Adjust seasoning to taste and add red pepper flakes for a spicy kick.
- This soup is perfect for meal prep and reheats well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free optional (use gluten-free pasta)
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg