Description
A comforting chicken soup with ditalini pasta and vegetables.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 (14 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup ditalini pasta
- 2 cups cooked shredded chicken
- 1/2 cup chopped fresh parsley
- Salt and black pepper to taste
- Lemon wedges, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the garlic and cook for 1 minute more, until fragrant.
- Pour in the chicken broth and add the diced tomatoes, oregano, basil, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the ditalini pasta and cook according to package directions, usually about 8-10 minutes, or until the pasta is tender.
- Stir in the cooked chicken and parsley. Season with salt and black pepper to taste.
- Serve hot with lemon wedges.
Notes
- This soup is great for meal prep; it reheats well.
- For a vegetarian version, substitute the chicken with more vegetables and use vegetable broth.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg