Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 pound cooked shredded chicken
- 8 ounces pasta (penne or shells)
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until vegetables are tender.
- Stir in shredded chicken and cook for 2 minutes.
- Add chicken broth and bring to a boil.
- Stir in pasta, reduce heat, and simmer until pasta is al dente.
- Lower heat and stir in heavy cream. Season with salt and pepper.
- Simmer for another 5 minutes. Garnish with fresh parsley before serving.
Notes
- You can substitute cooked turkey or chicken sausage for shredded chicken.
- Use whole wheat pasta for a healthier option.
- For extra flavor, add a splash of lemon juice or a sprinkle of Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
