Description
A cozy and creamy soup featuring ditalini pasta, tender chicken, and fresh vegetables, perfect for chilly nights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 lb boneless, skinless chicken breast or thighs, diced
- 6 cups chicken broth
- 1 cup ditalini pasta
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley or basil, chopped, for garnish
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Sauté onion, carrots, and celery for 5–7 minutes until softened.
- Add minced garlic and cook for another minute until fragrant.
- Incorporate the diced chicken, season with salt and pepper, and cook until lightly browned.
- Pour in the chicken broth, bring to a boil, then reduce to a simmer for 15–20 minutes.
- Stir in the ditalini pasta and cook uncovered for 8–10 minutes until al dente.
- Reduce heat and stir in the heavy cream; simmer for 3–5 more minutes until creamy.
- Turn off heat and add grated Parmesan cheese, stirring to combine.
- Taste and adjust seasoning, then garnish with fresh parsley or basil before serving warm.
Notes
For the best flavor, use fresh ingredients. You can also make this soup ahead of time and it tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg