Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup pastina pasta
- 6 cups low-sodium chicken broth
- 2 tbsp extra virgin olive oil
- 1 medium onion (finely diced)
- 2 stalks celery (diced)
- 2 medium carrots (diced)
- 3 cloves garlic (minced)
- Fresh parsley (for garnish)
- Salt and pepper (to taste)
- Optional: Parmesan cheese, bay leaf, dried thyme, tomato paste
Instructions
- In a large pot, heat olive oil over medium heat. Sauté diced onion, celery, and carrots for about 5-6 minutes until softened. Add minced garlic and cook for another minute.
- Pour in chicken broth and add bay leaf, salt, and pepper. Bring to a gentle simmer for about 10 minutes.
- Stir in pastina pasta and cook according to package instructions (about 6-8 minutes).
- Once the pasta is al dente, gently stir in the shredded chicken until heated through. Mix in freshly grated Parmesan cheese and chopped parsley before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 750mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 70mg