Description
A comforting chicken and pasta soup with vegetables.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup small pastina pasta
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
- Juice of 1 lemon (optional)
Instructions
- Gather and chop all ingredients for smooth cooking.
- In a large pot over medium heat, sauté the onion in olive oil until translucent. Add minced garlic and cook until fragrant.
- Stir in the carrots and celery; cook until slightly softened (about 5 minutes).
- Add the chicken breasts and chicken broth; bring to a gentle simmer for about 20 minutes or until chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the pot along with the pastina. Cook according to package instructions until al dente.
- Season with salt, pepper, and optional lemon juice before serving hot.
Notes
- Adjust seasoning according to your taste.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg