Description
A warm and creamy ditalini soup loaded with tender chicken, vegetables, and Parmesan, perfect for chilly nights.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 lb boneless, skinless chicken breast or thighs, diced
- 6 cups chicken broth
- 1 cup ditalini pasta
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley or basil, chopped, for garnish
Instructions
- In a large pot, heat olive oil and butter over medium heat. Sauté onion, carrots, and celery until softened, about 5 minutes.
- Add garlic and cook 1 more minute until fragrant.
- Add diced chicken and cook until lightly browned on all sides.
- Pour in chicken broth and bring to a boil.
- Add ditalini pasta and reduce heat to a simmer. Cook until pasta is tender, about 8–10 minutes.
- Stir in heavy cream and Parmesan cheese. Season with salt and black pepper to taste.
- Garnish with fresh parsley or basil before serving.
Notes
- Use rotisserie chicken for a faster version.
- Substitute ditalini with any small pasta, like elbow macaroni.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup / Dinner
- Method: Simmering
- Cuisine: American