Soup with Mixed Pastas
With this garlic-seasoned chicken soup, you can make creative use of any extra pasta tucked away in your pantry. Break longer pasta into small pieces.
Total Time:
30 mins
Servings:
Makes 3 main-dish servings or 6 side-dish servings.
Ingredients
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4 cups reduced-sodium chicken broth
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1 cup water
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3 bay leaves
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1 large onion, chopped
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1 large carrot, chopped
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4 cloves garlic, minced
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1 teaspoon olive oil or cooking oil
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1/4 pound skinless, boneless chicken breast, coarsely chopped
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2 ounces various small pastas (such as shells, rotini, ditalini, fusilli, and/or broken spaghetti)
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Fresh sage leaves
Directions
1.
In a large saucepan bring chicken broth and water to boiling. Add bay leaves, onion, carrot, and garlic. Reduce heat and simmer, uncovered, for 10 minutes.
2.
In a medium skillet heat oil over medium-high heat. Add chicken; cook and stir about 3 minutes or until golden brown. Add chicken, pastas, and sage to soup; simmer, uncovered, for 8 to 10 minutes or until the larger pieces of pasta are tender but still slightly firm. Discard bay leaves. Makes 3 main-dish servings or 6 side-dish servings.
Nutrition information
Calories 220, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 20 mg, Sodium 896 mg, Carbohydrate 28 g, Fiber 2 g, Protein 14 g. Daily Values: Vitamin A 79%, Vitamin C 8%, Calcium 3%, Iron 11%.
Percent Daily Values are based on a 2,000 calorie diet
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