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  • 1.5 pounds chicken breast
  • ▢1 cup ditalini pasta
  • ▢10 cups chicken broth or water
  • ▢2 teaspoons garlic powder
  • ▢2 teaspoons chicken broth powder
  • ▢1 teaspoon Italian seasoning
  • ▢2 stalks of celery, finely chopped
  • ▢2 cups baby carrots, chopped into small pieces
  • ▢1 large onion, finely chopped
  • ▢4 garlic cloves, finely chopped
  • ▢1 tablespoon olive oil
  • ▢1 tablespoons of fresh parsley
  • ▢Salt and pepper to taste


  1. Heat the olive oil in a large pot over medium heat.

2.Add  onions, celery and carrots and cook for 3-4 minutes.

  1. Add garlic and cook until fragrant.
  2. Add the chicken, garlic powder, chicken broth powder, Italian seasoning and chicken broth.Increase  heat to high.
  3. Once boiling, cover, reduce heat to medium and cook for 20 minutes.
  4. After the 20 minutes have passed, remove the chicken from the pot and shred with two forks or an electric mixer.7. Add the shredded chicken back into the pot along with the Ditalini pasta.
  5. Cook for 10 minutes or until the Ditalini pasta is al dente. Turn off the heat and season generously with salt and pepper.9. Add the fresh parsley and serve hot.



If using water or low-sodium chicken broth, season the soup with plenty of salt and pepper for best results.



Calories: 431 kcal Carbohydrates: 43 gProteins: 39 g Fats: 11 g Saturated fats: 2 g Polyunsaturated fats: 2 g Monounsaturated fats: 5 gGrasas trans: 0,01 g Cholesterin: 85 mg Natrium: 743 mg Kalium: 1081 mgFiber: 3 g Azúcar: 10 g Vitamin A: 6153 IU Vitamin C: 9 mg Calcium: 57 mgHierro: 2 mg


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