Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 ribs celery, sliced
- 2 cups cooked shredded chicken
- 8 ounces pasta (small shapes)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or mozzarella)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, garlic, carrots, and celery; sauté until vegetables are tender.
- Add cooked shredded chicken and chicken broth; bring to a boil.
- Stir in pasta and cook until al dente, about 10 minutes.
- Reduce heat and stir in heavy cream and shredded cheese; cook until cheese melts and soup is creamy.
- Season with salt and pepper. Serve hot, garnished with fresh parsley.
Notes
- Use cooked rotisserie chicken for quick prep.
- Adjust cream and cheese for desired thickness.
- Pre-cook pasta separately if preferred to avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg