This is the soup your body craves when it needs a reset. Bone broth, garden vegetables, and a whole lot of Parmesan come together in one pot — blended silky smooth, then loaded back up with shredded chicken and ditalini pasta. It's cozy, nourishing, and honestly better than any medicine.
Ingredients
- 1 large onion, rough chopped
- 3 stalks celery, rough chopped
- 3 carrots, skin on, washed well, rough chopped
- 4 cloves garlic, rough chopped
- 4 cups chicken bone broth
- 2 cups water
- 2 chicken breasts
- 8 oz ditalini pasta
- 1 cup Parmesan cheese, freshly grated
- 1 bay leaf
- Salt and pepper to taste
Directions
- 1
Add bone broth and water to a large pot over medium-high heat. Add the rough chopped onion, celery, carrots, and garlic.
- 2
Add the bay leaf and season with salt and pepper. Bring to a boil.
- 3
Add the 2 chicken breasts whole. Cook until the internal temperature reaches 165°F, about 20–25 minutes.
- 4
Remove the chicken and set aside to shred. Make sure all vegetables are fully soft.
- 5
Remove the bay leaf. Using an immersion blender, blend the broth and vegetables right in the pot until silky smooth — less cleanup!
- 6
Add the shredded chicken back into the blended broth. Stir to combine.
- 7
Add the ditalini pasta and cook according to package directions until al dente.
- 8
Remove from heat and stir in the Parmesan cheese until melted and creamy. Taste and adjust seasoning. Serve hot.
Tips & Variations
- ✦Leave the skin on the carrots — it adds extra nutrients and depth of flavor to the broth.
- ✦The immersion blender is the secret here — blending right in the pot gives you a naturally creamy, velvety broth without any cream.
- ✦Use freshly grated Parmesan for the best melt and flavor. Pre-shredded cheese won't incorporate as smoothly.
- ✦If making ahead, cook the pasta separately and add it when serving so it doesn't absorb all the broth.
- ✦A rotisserie chicken works great here — just shred and add it in at step 6 and skip the poaching step.