Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 tsp dried thyme
- 1 tsp dried oregano
- 8 cups chicken broth
- 1 cup ditalini pasta
- 2 cups cooked chicken, shredded
- 1 cup spinach, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Cook until softened.
- Stir in thyme and oregano.
- Pour in chicken broth and bring to a boil.
- Add ditalini pasta and cook until al dente.
- Mix in shredded chicken and spinach.
- Season with salt and pepper.
- Simmer for 5 minutes before serving.
Notes
- Use homemade chicken broth for better flavor.
- Swap pasta with rice if preferred.
- Add lemon juice for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg