Ingredients
Scale
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 6 cups low-sodium chicken broth
- 2 cups shredded cooked chicken (rotisserie or poached)
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or elbow)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil and butter over medium heat. Add onion, garlic, carrots, and celery; cook 5–7 minutes until softened.
- Pour in broth, add thyme, bay leaf, and shredded chicken. Bring to a boil.
- Add pasta and simmer 8–10 minutes until pasta is tender.
- Season with salt and pepper. Remove bay leaf before serving.
- Serve hot, garnished with fresh parsley.
Notes
- Use leftover roasted chicken to save time.
- For a gluten-free version, swap pasta with rice or quinoa.
- Storage: Keep in fridge up to 3 days or freeze for up to 1 month (excluding pasta if freezing).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Contains: Gluten, Dairy
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal Kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 55 mg
