Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie recommended)
- 6 cups low-sodium chicken broth
- 2 tbsp extra virgin olive oil
- 1 medium onion (finely diced)
- 2 stalks celery (diced)
- 2 medium carrots (diced)
- 3 cloves garlic (minced)
- 1/2 cup grated Parmesan cheese (optional)
- Fresh parsley (for garnish)
- Salt and pepper (to taste)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots; sauté for about 5-6 minutes until softened.
- Stir in minced garlic and cook for an additional minute.
- Pour in chicken broth, season with salt and pepper, and add optional bay leaf; bring to a gentle simmer for about 10 minutes.
- Add pastina pasta to the simmering broth, cooking according to package instructions (usually around 6-8 minutes).
- Gently stir in shredded chicken and remove from heat.
- If desired, mix in grated Parmesan cheese until melted and garnish with fresh parsley before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg