Chicken Soup
This quick and comforting chicken soup combines tender shredded chicken, ditalini pasta, and classic mirepoix for a restorative and flavorful bowl.
Ingredients
Main Ingredients
- 2 cups shredded chicken Use leftover roast chicken, rotisserie chicken, or poached breasts.
- 1 cup ditalini pasta Choose a high-quality semolina pasta.
- 6 cups chicken broth Use low-sodium broth or homemade stock for deeper flavor.
Aromatics
- 2 carrots, diced Adds freshness and a slight crunch.
- 2 celery stalks, diced Builds flavor early.
- 1 onion, chopped Use a medium yellow onion for balance.
- 4 cloves garlic, minced Avoid using garlic powder; fresh is best.
- 1 teaspoon dried thyme Adds aromatic flavor to the soup.
- Salt and pepper to taste Adjust seasoning to preference.
- Olive oil For sautéing the aromatics.
Instructions
Preparation
- In a large pot, heat a splash of olive oil over medium heat.
- Add the chopped onion, diced carrots, and diced celery to the pot.
- Sauté for 6–8 minutes until the vegetables are tender and the onion is translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
Cooking
- Pour in the chicken broth and bring to a gentle boil.
- Add the ditalini and cook according to package instructions until nearly al dente.
- Stir in the shredded chicken, dried thyme, salt, and pepper to taste.
- Lower the heat and let the soup simmer gently for 10–15 minutes.
Serving
- Ladle hot soup into bowls and serve immediately.
- Optionally, finish with a drizzle of olive oil or a squeeze of lemon for brightness.
Notes
Swap pasta, boost vegetables, or make it dairy-free for variations. Use low-sodium broth to control salt and avoid mushy pasta.