Description
A cozy and creamy chicken pasta soup that is perfect for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup small pasta (like ditalini or elbow)
- 1 cup heavy cream
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes until the vegetables are softened.
- Add the dried thyme, dried basil, salt, and black pepper. Stir to combine.
- Pour in the chicken broth and bring to a boil. Once boiling, add the cooked chicken and pasta. Reduce heat and simmer for 10-12 minutes, or until the pasta is tender.
- Stir in the heavy cream, frozen peas, and Parmesan cheese. Cook for an additional 5 minutes until heated through.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, substitute half-and-half for heavy cream or use low-fat milk.
- Add chopped spinach or kale for extra greens and nutrition.
- You can also use leftover rotisserie chicken for a quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg