Ingredients
2 tbsp olive oil
4 cloves garlic, minced
1 medium onion, chopped
2 large carrots, sliced
2 celery stalks, chopped
2 cups cooked shredded chicken
6 cups chicken broth
2 tbsp lemon juice
1 cup ditalini pasta or orzo
¼ cup grated Parmesan cheese
2 tbsp chopped fresh parsley
Salt and pepper, to taste
Instructions
1. Heat olive oil in a large pot over medium heat. Add garlic, onion, celery, and carrots. Sauté until tender and fragrant, about 5–7 minutes.
2. Add chicken broth and shredded chicken. Bring to a gentle boil.
3. Add ditalini or orzo and cook until pasta is tender, around 10 minutes.
4. Stir in lemon juice, Parmesan, and parsley. Adjust seasoning with salt and pepper.
5. Ladle into bowls, top with extra Parmesan, and serve hot.
Notes
Store leftovers in an airtight container for up to 4 days.
To freeze, cool completely and store in freezer-safe containers for up to 3 months.
Reheat on the stove with a splash of broth to refresh texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4g
- Sodium: 820mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 55mg