Description
A comforting and flavorful soup packed with veggies, chicken, and aromatic herbs, ready in under 45 minutes.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth (or vegetable broth)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 2 cups cooked shredded chicken (or chickpeas for a vegetarian option)
- 1/2 cup chopped fresh parsley
- Salt and black pepper to taste
- Lemon wedges, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth (or vegetable broth) and add the diced tomatoes, dried oregano, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the pasta and cook according to package directions, usually about 8-10 minutes, or until tender.
- Stir in the cooked shredded chicken (or chickpeas) and heat through.
- Stir in the chopped fresh parsley and season with salt and black pepper to taste.
- Serve hot with lemon wedges for squeezing over the soup.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 30 mg