Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups cooked shredded chicken
- 1 cup small pasta (penne or ditalini)
- 4 cups chicken broth
- 1 cup heavy cream
- 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 garlic, carrots, and celery, cooking until vegetables are tender.
- Add shredded cooked chicken and sauté for 2 minutes.
- Pour in chicken broth and bring to a boil.
- Add pasta and cook until al dente, according to package instructions.
- Lower heat, stir in heavy cream, and season with salt and pepper.
- Simmer for 5 minutes, then garnish with fresh parsley before serving.
Notes
- You can substitute cooked turkey or tofu for added variety.
- For a gluten-free version, use gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stove Top
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg