Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup small pasta (penne or ditalini)
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, garlic, carrots, and celery until vegetables are tender, about 5 minutes.
- Add chicken broth and bring to a boil.
- Stir in cooked chicken and pasta; cook until pasta is al dente, about 8-10 minutes.
- Lower the heat and stir in heavy cream; season with salt and pepper.
- Simmer for 5 minutes until heated through.
- Garnish with fresh parsley before serving.
Notes
Use rotisserie chicken for quick prep. Adjust pasta cooking time for preferred texture. For a dairy-free version, substitute with coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg