Healing Chicken Soup
A vibrant, nourishing chicken soup with hearty ditalini pasta and fresh vegetables that is perfect for any occasion.
Ingredients
Main Ingredients
- 1 lb shredded chicken (Use rotisserie chicken for convenience!)
- 1 cup ditalini pasta
- 2 cups carrots, chopped (Use fresh for that lovely crunch!)
- 2 cups celery, chopped
- 1 onion diced (Sweet onions are a great choice)
- 4 cloves garlic, minced (Fresh is best!)
- 8 cups chicken broth (Low-sodium is my go-to to control salt levels)
- Salt and pepper to taste
- 2 tablespoons olive oil (Extra virgin makes a difference!)
- Fresh parsley for garnish (For that pop of color and freshness!)
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat for about 2-3 minutes.
- Add the diced onion and minced garlic, and sauté until fragrant, about 2 minutes.
- Toss in the chopped carrots and celery. Cook for another 5-7 minutes or until your vegetables are tender.
- Pour in the 8 cups of chicken broth and bring to a rolling boil, which should take about 5 minutes.
- Stir in the ditalini pasta and cook according to package instructions, usually around 8-10 minutes, until al dente.
- Once the pasta is ready, add in the shredded chicken and season with salt and pepper to taste. Stir together and let simmer for another 5 minutes.
- Ladle your chicken soup into bowls and sprinkle with fresh parsley before serving.
Notes
Store leftover chicken soup in airtight containers in the refrigerator for up to 4 days. Make it a day in advance to enhance flavors. Reheat gently on the stovetop and add more broth if necessary.