Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings

Ingredients

• 2 cups cooked shredded chicken
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 3/4 cup small pasta
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried thyme
• Salt and black pepper, to taste
• Fresh parsley or chives, chopped, for garnish

Directions

1. Heat olive oil in a large soup pot over medium heat.
2. Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Pour in chicken broth and add Italian seasoning, thyme, salt, and pepper.
5. Bring the soup to a gentle boil.
6. Stir in the pasta and cook according to package directions until tender.
7. Add the shredded chicken and simmer for 5 minutes until heated through.
8. Taste and adjust seasonings as needed.
9. Ladle into bowls and garnish with fresh parsley or chives before serving.

Tips

• Rotisserie chicken is a great shortcut and adds extra flavor.
• Add zucchini, peas, or green beans for additional vegetables.
• If making ahead, cook the pasta separately and add before serving to prevent it from becoming too soft.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. Freeze without the pasta for up to 3 months for the best texture.