Ingredients
Scale
- 1 1/2 celery ribs, diced
- 1 carrot, peeled and diced
- 1/2 yellow onion, diced
- 1 small russet potato, peeled and diced
- 1/2 red pepper, diced
- 1 (14 oz) can of tomatoes, drained and chopped
- 3 tbsp olive oil
- 2 cups shredded chicken
- 5 cups water
- 2 cups chicken broth
- 2 cups cooked ditali pasta
- 1 tbsp parsley
- 1 tbsp oregano
- 2 tbsp minced garlic
- 1/2 tsp red pepper flakes
Instructions
- Prep all vegetables by dicing them into uniform pieces.
- In a large pot over medium heat, add olive oil. Once hot, sauté celery, carrot, onion, potato, and red pepper for about 5–7 minutes until softened.
- Stir in minced garlic, parsley, oregano, and red pepper flakes; cook for another minute until fragrant.
- Pour in water and chicken broth along with the chopped tomatoes; bring to a boil.
- Stir in shredded chicken and cooked pasta; reduce heat and simmer for 15–20 minutes to meld flavors.
- Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg