Description
A warm and comforting soup featuring tender chicken, vibrant vegetables, and a rich, creamy broth, perfect for chilly evenings.
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. Wait for it to melt completely before adding the vegetables.
- Add the diced onion, carrots, and celery. Sauté for about 5–7 minutes until soft and aromatic.
- Stir in minced garlic and cook for another minute.
- Add the diced chicken and season with salt and pepper. Cook until lightly browned.
- Pour in chicken broth and bring everything to a boil. Reduce to a simmer for about 15–20 minutes.
- Stir in ditalini pasta and cook uncovered for 8–10 minutes until al dente.
- Reduce heat and gently stir in the heavy cream, letting it come together for an additional 3–5 minutes.
- Turn off the heat and fold in grated Parmesan cheese.
- Taste and adjust seasoning. Top with fresh parsley or basil before serving.
Notes
For a lighter option, substitute chicken thighs with chicken breasts. Use half-and-half for heavy cream if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg