Chicken Pastina Soup
A comforting soup featuring tender shredded chicken, small pasta, and fresh vegetables in a warm broth, perfect for chilly days and quick meals.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover chicken for convenience.
- 1 cup pastina pasta Small pasta shape.
- 4 cups chicken broth Vegetable broth can be used for a vegetarian version.
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- to taste Salt and pepper
- for garnish Fresh parsley
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add onion, garlic, carrots, and celery. Cook until soft, about 5 minutes.
Cooking
- Pour in chicken broth and bring to a boil.
- Add pastina and cook according to package instructions until al dente.
- Stir in shredded chicken and season with salt and pepper.
Serving
- Serve hot, garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup can also be frozen for up to 3 months.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 1gSodium: 800mgFiber: 2gSugar: 3g
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