Description
A heartwarming soup that combines chicken and vegetables with warm broth and pasta, perfect for comfort on chilly days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 4 cups chicken or vegetable broth
- 1 cup cooked chicken, shredded
- 1 cup small pasta (like orzo or ditalini)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and the onion becomes translucent, about 5 minutes.
- Add the diced carrots and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, roughly another 5 minutes.
- Stir in the dried oregano and dried basil, allowing their flavors to mingle for about a minute. Pour in the chicken or vegetable broth, stirring to combine, and bring it to a boil.
- Add the small pasta to the boiling broth. Cook according to package instructions until the pasta is tender, usually about 8-10 minutes.
- Stir in the shredded chicken and cook until heated through.
- Season your soup with salt and pepper to taste, adjusting the seasoning according to your preference.
- Serve the soup hot, garnished with freshly chopped parsley.
Notes
Pairs beautifully with crusty bread or a green salad. Freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg