Ingredients
Scale
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 cup small pasta (stelline, orzo, or ditalini)
- 2 cups shredded cooked chicken
- ½ tsp dried oregano
- Salt & pepper to taste
- 2 tbsp chopped parsley
- ¼ cup grated Parmesan
Instructions
- In a large pot, heat olive oil over medium heat. Sauté chopped onion, diced carrots, and celery for 5–6 minutes until softened.
- Add minced garlic and cook for another 30 seconds before pouring in the chicken broth. Season with oregano, salt, and pepper; bring to a boil.
- Stir in the small pasta and cook for 8–10 minutes until tender.
- Incorporate shredded cooked chicken and let simmer for an additional 5 minutes.
- Serve hot, garnished with chopped parsley and grated Parmesan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg
Keywords: Use homemade chicken broth for a richer flavor. Adjust seasoning as needed before serving to enhance taste. Add seasonal vegetables like spinach or zucchini for more nutrition.
