Chicken Ditalini Soup
Chicken ditalini soup: chicken breasts simmered in seasoned chicken stock with onion, celery, carrots and garlic, shredded, and finished with ditalini cooked in the broth. Serves 6.
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Ingredients
- 1 1/2 pounds chicken breasts
- 1 cup ditalini pasta
- 10 cups chicken stock or water
- 2 teaspoons garlic powder
- 2 teaspoons powdered chicken bouillon
- 1 teaspoon Italian seasoning
- 2 celery stalks finely sliced
- 2 cups baby carrots sliced into bite-sized pieces
- 1 large onion finely diced
- 4 garlic cloves finely minced
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley
- salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots and cook 3 to 4 minutes. Stir in the garlic and cook until fragrant.
- Add the chicken, garlic powder, chicken bouillon, Italian seasoning and chicken stock. Turn the heat to high.
- Once it boils, cover, reduce the heat to medium and cook for 20 minutes, until the chicken reaches 165F on a food thermometer.
- Take the chicken out and shred it with two forks or an electric mixer.
- Return the shredded chicken to the pot with the ditalini. Cook for 10 minutes, or until the ditalini is al dente.
- Turn off the heat and season generously with salt and pepper. Stir in the parsley and serve warm.
Notes
For leftovers, cook the ditalini separately so it doesn't soak up the broth. Refrigerate within 2 hours and eat within 3 to 4 days. Reheat to a rolling boil.
Nutrition
Serving: 1servingCalories: 325kcalCarbohydrates: 27.6gProtein: 37.6gFat: 6.6gSodium: 865mgFiber: 2.6gSugar: 5.4g
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