Ingredients
2 chicken breasts, cooked and shredded
4 cups chicken broth
1 carrot, diced
1 celery stalk, diced
1 onion, diced
2 cloves garlic, minced
1/2 cup pastina (or small pasta like ditalini, orzo)
Salt and pepper to taste
1 tablespoon olive oil
Fresh parsley, for garnish
Instructions
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Heat olive oil in a large pot over medium heat.
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Add the diced onion, carrot, celery, and minced garlic to the pot. Cook for about 5 minutes, until the vegetables are softened.
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Add the chicken broth, shredded chicken, salt, and pepper to the pot. Bring to a simmer and cook for 10 minutes to meld the flavors.
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Add the pastina (or small pasta) and cook for 5-7 minutes, or until the pasta is tender.
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Garnish the soup with fresh parsley and serve hot.
Notes
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Variations: Add a handful of spinach or kale for extra greens. For a zesty twist, squeeze lemon juice into the soup just before serving.
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Substitutions: If you don’t have pastina, you can use any small pasta such as ditalini or orzo.
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Storage: Leftovers can be stored in an airtight container for up to 3 days. It also freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
