Description
A warm, Italian-inspired shredded chicken soup with tender veggies, hearty pasta, and rich tomato-broth—comfort food that’s simple yet delicious.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 (14.5‑oz) can diced tomatoes with juice
- 2 cups cooked, shredded chicken (breast or thighs)
- 1 cup small pasta (orzo, ditalini, or acini di pepe)
- 1 tsp Italian seasoning
- 1 bay leaf
- Salt and black pepper, to taste
- Garnish: chopped fresh parsley or basil, grated Parmesan
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened.
- Add garlic and cook for 1 minute until fragrant.
- Stir in diced tomatoes, Italian seasoning, and bay leaf; pour in chicken broth.
- Bring to a boil, then reduce heat and simmer for 10–15 minutes to blend flavors.
- Add shredded chicken and pasta; cook for 8–10 minutes until pasta is tender.
- Season with salt and pepper. Remove bay leaf.
- Ladle into bowls and garnish with parsley or basil and a sprinkle of Parmesan.
Notes
- Use rotisserie chicken for a quick shortcut.
- Swap pasta for rice, lentils, or extra veggies for variety.
- Add red pepper flakes or spicy Italian seasoning for a kick.
- To freeze, omit pasta and add fresh when reheating.
- Slow cooker option: combine all except pasta and cook on low 6–7 hours; stir in pasta before serving.
Nutrition
- Serving Size: 1 bowl (approx 1¼ cups)
- Calories: 230
- Sugar: 4g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 45mg
