Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cups cooked shredded chicken
- 4 cups chicken broth
- 1 cup heavy cream
- 8 oz pasta (penne or rotini)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; cook until tender.
- Add cooked shredded chicken and chicken broth; bring to a boil.
- Stir in pasta and cook until al dente.
- Reduce heat and stir in heavy cream; season with salt and pepper.
- Simmer for a few minutes until heated through. Garnish with fresh parsley before serving.
Notes
- Can use cooked rotisserie chicken for quick prep.
- Adjust cream for a thinner or thicker soup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg