Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 lb cooked shredded chicken
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup uncooked pasta (elbow macaroni or small shells)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley and grated Parmesan for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, carrots, and celery. Cook until vegetables are tender, about 5 minutes.
- Add shredded cooked chicken and cook for another 2 minutes.
- Pour in chicken broth and bring to a boil. Add pasta, thyme, salt, and pepper. Reduce heat and simmer until pasta is al dente, about 10 minutes.
- Stir in heavy cream and cook for an additional 2-3 minutes until heated through.
- Serve hot, garnished with fresh parsley and grated Parmesan cheese.
Notes
- For a thicker soup, mash some of the cooked pasta before adding the cream.
- You can substitute milk or half-and-half for heavy cream for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 95 mg