Description
A nourishing Italian chicken and pasta soup simmered with aromatic vegetables and Parmesan, pure comfort in a bowl.
Ingredients
-
2 tbsp olive oil
-
1 small onion, finely chopped
-
2 carrots, diced
-
2 celery stalks, diced
-
3 garlic cloves, minced
-
8 cups chicken broth
-
1 cup small pasta (stelline, orzo, or ditalini)
-
2 cups shredded cooked chicken
-
½ tsp dried oregano
-
Salt & pepper to taste
-
2 tbsp chopped parsley
-
¼ cup grated Parmesan
Instructions
-
Heat oil in a large pot over medium heat. Sauté onion, carrot, and celery for 5–6 minutes.
-
Add garlic; cook 30 seconds. Pour in broth, oregano, salt, and pepper. Bring to a boil.
-
Add pasta; cook 8–10 minutes until tender.
-
Stir in chicken; simmer 5 minutes.
-
Garnish with parsley and Parmesan before serving.
Notes
Use quality broth for best flavor.
Cook pasta al dente to prevent mushiness.
Add spinach or kale for extra nutrients.
Store up to 4 days in fridge or 3 months frozen (without pasta).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Italian
Nutrition
- Calories: 320 kcal per serving