Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 4 cups cooked shredded chicken
- 1 cup pasta shells
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 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.
- Add cooked shredded chicken and chicken broth; bring to a boil.
- Stir in pasta shells and cook until al dente, about 8-10 minutes.
- Reduce heat to low; stir in heavy cream and Parmesan cheese. Season with salt and pepper.
- Simmer for 5 minutes until heated through. Garnish with parsley before serving.
Notes
- For a thicker soup, add a splash of flour or cornstarch slurry during simmering.
- You can substitute cooked turkey for chicken.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free option available by using gluten-free pasta
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 8g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 100mg