Ingredients
Scale
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken thighs, diced
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes
- 6 cups chicken broth
- 1 (14 oz) can diced tomatoes
- 1 cup small pasta (such as ditalini)
- 1/2 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken and cook until browned, about 5 minutes.
- Stir in onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
- Add oregano, basil, and red pepper flakes. Stir for 1 minute.
- Pour in chicken broth and diced tomatoes. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add pasta and cook until tender, about 8-10 minutes.
- Stir in fresh parsley and season with salt and black pepper.
- Serve hot.
Notes
- Use fresh herbs for better flavor.
- Adjust red pepper flakes for desired spiciness.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg