Description
A comforting, creamy soup filled with tender chicken, carrots, celery, and bite-sized ditalini pasta, all simmered in a rich, seasoned broth. Perfect for chilly nights when you need a cozy, satisfying meal.
Ingredients
- 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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes