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 garlic and cook for another minute.
- Add 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. Stir to combine.
- Taste and adjust seasoning. Garnish with fresh parsley or basil.
- Serve warm with bread or salad.
Notes
This soup can be customized with your favorite vegetables and herbs. Add spinach or kale towards the end for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 750mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg