Ingredients
Scale
- 2 cups cooked shredded chicken
- 6 cups low-sodium chicken broth
- 1 cup pastina pasta
- 1 medium onion (finely diced)
- 2 stalks celery (diced)
- 2 medium carrots (diced)
- 3 cloves garlic (minced)
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: bay leaf, dried thyme, tomato paste
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion, celery, and carrots; sauté for about 5-6 minutes until softened. Stir in minced garlic and cook for another minute.
- Pour in the chicken broth along with bay leaf, salt, and pepper. Bring to a gentle simmer for about 10 minutes.
- Add pastina pasta and cook according to package instructions (approximately 6-8 minutes). Once al dente, stir in shredded chicken.
- Remove from heat and 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: Italian
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg