Ingredients
Scale
- 2 cups cooked shredded chicken
- 6 cups chicken broth
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1/2 cup Parmesan cheese, freshly grated
- 2 tbsp fresh parsley, chopped
- salt and pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions, celery, and carrots for 5-6 minutes until softened. Add garlic and cook for another minute.
- Pour in the chicken broth and season with salt and pepper. Bring to a gentle simmer for about 10 minutes.
- Stir in pastina and cook according to package instructions (about 6-8 minutes) until al dente. Add the shredded chicken near the end.
- Remove from heat; stir in Parmesan cheese and fresh parsley before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg