Ingredients
Scale
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 lb boneless, skinless chicken breast or thighs, diced
- 6 cups chicken broth
- 1 cup ditalini pasta
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley or basil, chopped, for garnish
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Sauté onion, carrots, and celery for 5–7 minutes until softened.
- Add garlic and cook 1 more minute.
- Add diced chicken, season with salt and pepper, and cook until lightly browned.
- Pour in chicken broth, bring to a boil, then simmer 15–20 minutes.
- Add ditalini pasta and cook uncovered 8–10 minutes until al dente.
- Reduce heat and stir in heavy cream. Simmer 3–5 minutes until creamy.
- Turn off heat, add Parmesan cheese, and stir to combine.
- Adjust seasoning, garnish with parsley or basil, and serve warm.
Notes
- Serve with crusty bread or a side salad for a complete meal.
- Can substitute half-and-half for heavy cream for a lighter option.
- Store leftovers in fridge up to 3 days; reheat gently on stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Sauté & Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 95 mg