Preparation Time
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Ingredients
- 3-4 lbs. boneless skinless chicken breasts
- 1 large yellow onion, diced finely
- 4 stalks celery, diced finely
- 2 medium carrots, diced finely
- 2 red bell peppers, chopped
- 2 large white potatoes, peeled and diced
- 1 can diced tomatoes
- 1/4 cup chopped fresh parsley
- 4 cloves garlic, minced
- 1 tbsp. sea salt
- 1 tsp. ground black pepper
- 8 oz. ditalini pasta
Directions
- In a large pot, place the chicken breasts and cover with water. Bring to a boil and simmer until the chicken is cooked through.
- Remove the chicken, let it cool, and then shred it into bite-sized pieces.
- In the same pot, add onions, celery, carrots, bell peppers, potatoes, garlic, salt, and pepper. Sauté until the vegetables are softened.
- Add the diced tomatoes and return the shredded chicken to the pot. Cover with water and bring to a boil.
- Reduce the heat and simmer for about 30 minutes.
- In a separate pot, cook the ditalini pasta according to package instructions, then add it to the soup.
- Stir in the fresh parsley before serving.
Cook Notes
- Adjust the seasoning according to your preference.
- The soup can be made vegetarian by omitting the chicken and using vegetable broth.
Variations
- Spicy Version: Add red pepper flakes for a bit of heat.
- Seafood Version: Substitute chicken with shrimp for a seafood twist.
Keto Version
Skip the potatoes and pasta, and add more low-carb vegetables like zucchini or spinach.
Low-Carb Version
Replace the potatoes with cauliflower and use a low-carb pasta alternative.
Nutritional Information (Approximate)
Per serving (values may vary based on ingredient brands and portion sizes):
- Calories: 350-400
- Carbohydrates: 35-40g (Note: Lower for Keto and Low-Carb versions)
- Protein: 30-35g
- Fat: 10-15g
- Fiber: 3-4g
- Sugar: 5-6g
For precise nutritional information, it’s best to calculate based on the specific brands and quantities of ingredients you use.
