Chicken Ditalini Soup
If you're a soup lover then you will love this chicken ditalini soup! It's packed with shredded chicken, carrots, celery, and ditalini.
Servings: 6
Calories: 431kcal
Ingredients
- 1.5 lbs 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 olive oil in a large pot over medium heat.
- Add the onions, celery, and carrots and cook for 3-4 minutes.
- Stir in the garlic and cook until fragrant.
- Add the chicken, garlic powder, powdered chicken bouillon, Italian seasoning, and chicken stock. Increase the heat to high.
- Once it comes to a boil, cover, reduce the heat to medium, and cook for 20 minutes.
- Once the 20 minutes are up, remove the chicken from the pot and shred using two forks or an electric mixer.
- Place the shredded chicken back into the pot along with the ditalini pasta.
- Cook for 10 minutes or until the ditalini pasta is al dente. Turn off the heat and season generously with salt and pepper.
- Add the fresh parsley and serve warm.
Notes
If using water or low-sodium chicken stock, season the soup with lots of salt and pepper for best results!
Nutrition
Calories: 431kcal | Carbohydrates: 43g | Protein: 39g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 743mg | Potassium: 1081mg | Fiber: 3g | Sugar: 10g | Vitamin A: 6153IU | Vitamin C: 9mg | Calcium: 57mg | Iron: 2mg