Ingredients
Scale
- 1 pound (450g) shredded chicken
- 1 cup (160g) ditalini pasta
- 4 cups (960ml) chicken broth
- 2 cups (300g) mixed vegetables (carrots, celery, and peas)
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon (15ml) olive oil
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat until it shimmers.
- Add the chopped onion and minced garlic to the pot. Sauté for about 3–4 minutes, or until softened and fragrant.
- Toss in the mixed vegetables and cook for another 3 minutes until they begin to soften.
- Pour in 4 cups of chicken broth and bring it to a gentle boil.
- Stir in 1 cup of ditalini pasta, and cook according to package instructions (usually about 8–10 minutes) until al dente.
- Once the pasta is just tender, add in the 1 pound of shredded chicken.
- Season generously with salt and pepper to taste.
- Allow the soup to simmer for an additional 5 minutes and then serve warm.
Notes
This soup can be made in advance and stored in the fridge for up to 3 days. Perfect for potlucks or gatherings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Regular