Description
A warming bowl of creamy ditalini soup with tender chicken, 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 the olive oil and butter in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in the minced garlic and cook for an additional minute.
- Toss in the diced chicken, seasoning with salt and pepper. Cook until lightly browned.
- Pour in the chicken broth, bring to a boil, then reduce to a simmer for 15–20 minutes.
- Add the ditalini pasta and cook uncovered for 8–10 minutes until al dente.
- Lower the heat and mix in the heavy cream. Simmer for an additional 3–5 minutes.
- Stir in the grated Parmesan cheese. Taste and adjust seasoning. Garnish with fresh herbs.
- Serve warm with a slice of bread or a salad.
Notes
For added flavor, consider using leftover chicken or adding extra vegetables such as spinach or kale.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg