Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
6 cups chicken broth
1 can (14.5 oz) diced tomatoes
2 cups cooked chicken, shredded
1 cup small pasta (like ditalini or elbow macaroni)
Salt and pepper to taste
Fresh parsley for garnish
Instructions
-
Sauté Vegetables:
Heat olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes, or until softened. -
Add Seasonings:
Add garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant. -
Simmer the Broth:
Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce to a simmer for 15 minutes. -
Cook the Pasta:
Add shredded chicken and pasta to the pot. Simmer for an additional 10-12 minutes or until the pasta is tender. -
Season and Serve:
Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.
Notes
-
Add Greens: Add spinach, kale, or Swiss chard towards the end for extra nutrition.
-
Make it Spicy: Increase red pepper flakes or add hot sauce for more heat.
-
Dairy-Free: The soup is naturally dairy-free but can be made creamier with a splash of coconut milk.
-
Substitute Pasta: You can use gluten-free pasta or rice as a substitute for regular pasta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
