Description
A comforting and creamy soup featuring tender chicken, ditalini pasta, and a medley of vegetables, perfect for a chilly night.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 lb boneless, skinless chicken breast or thighs, diced
- 6 cups chicken broth
- 1 cup ditalini pasta
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley or basil, chopped, for garnish
Instructions
- Heat olive oil and butter in a large pot over medium heat until melted.
- Add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- Stir in minced garlic and cook for another minute until fragrant.
- Add diced chicken, season with salt and pepper, and stir until lightly browned.
- Add chicken broth and bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Stir in ditalini pasta and cook uncovered for 8-10 minutes until al dente.
- Reduce heat and stir in heavy cream, simmer for an additional 3-5 minutes.
- Turn off heat and add grated Parmesan cheese, stirring until melted.
- Garnish with freshly chopped parsley or basil and serve warm.
Notes
This soup can be made ahead and stored in the fridge for up to a week or frozen for longer storage. Adjust seasoning before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg