In a large saucepan or pot over medium-high heat, add the oil. Add the carrots, celery, and onion and cook until the vegetables are softened and the onions are translucent, about 7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add thyme, oregano and bay leaf. Add the flour and stir to cook the flour, about 3 minutes.
Add the chicken broth, increase the heat to high, and bring to a boil. Add the pasta, reduce the heat to medium, and cook, stirring occasionally, until the pasta is al dente. Add the chicken and season with salt and pepper.
Just before serving, taste and season with salt and pepper, if desired.
IF DESIRED COOK IN INSTANT POT INSTEAD: Put all ingredients into Instant Pot and cook for 7 minutes with a quick release.
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|Serving Size: 1 Serving (92g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 111 (44%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 61.6mg||19 %|
|Sodium 837.7mg||29 %|
|Potassium 188.7mg||5 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 11.9g|
|Protein 20.8g||30 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 250
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