Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 3 cups cooked shredded chicken
- 1 cup diced carrots
- 1 cup chopped celery
- 8 ounces pasta (penne or fusilli)
- 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 diced onion and cook until translucent.
- Add minced garlic, carrots, and celery; cook for 5 minutes.
- Stir in the cooked shredded chicken and cook for another 2 minutes.
- Add chicken broth and bring to a boil.
- Add pasta and cook until al dente, about 10 minutes.
- Reduce heat, stir in heavy cream, and season with salt and pepper.
- Simmer for 5 minutes. Garnish with fresh parsley before serving.
Notes
- You can use leftover cooked chicken for convenience.
- Adjust the cream for a richer or lighter soup.
- Serve with crusty bread for a complete meal.
- You can substitute heavy cream with milk or a dairy-free alternative to reduce richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (around 1.5 cups)
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg