Description
A silky, spoon-coating broth made with tender vegetables, shredded chicken, and pasta, finished with heavy cream for a comforting soup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup pasta (like ditalini or small elbow)
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat, add onion, carrots, and celery, and sauté until the vegetables are softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a boil.
- Add pasta and cook according to package instructions.
- Once pasta is cooked, stir in shredded chicken and heavy cream.
- Season with salt and pepper to taste.
- Serve hot and garnish with fresh parsley.
Notes
For a silkier mouthfeel, warm the heavy cream slightly before adding it to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stove-top
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 485
- Sugar: 3g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg