Ingredients
Scale
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 cup small pasta (stelline, orzo, or ditalini)
- 2 cups shredded cooked chicken
- ½ tsp dried oregano
- Salt & pepper to taste
- 2 tbsp chopped parsley
- ¼ cup grated Parmesan
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion, carrots, and celery until softened (5–6 minutes).
- Add minced garlic and cook for another 30 seconds.
- Pour in chicken broth, add oregano, salt, and pepper; bring to a boil.
- Stir in the pasta; cook until tender (8–10 minutes).
- Mix in shredded chicken; simmer for an additional 5 minutes.
- Serve hot, garnished with fresh parsley and grated Parmesan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 890mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg