Chicken soup

Chicken soup

Chicken soup

Chicken soup photo 1
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Chicken soup photo 3


  • water - 2 c
  • olive oil - 1 Tbsp
  • freshly ground pepper to taste - 1 item
  • 2 c - 1/2 lb
  • dried basil - 1 tsp
  • dried parsley - 1 Tbsp
  • chicken breast strips such as Perdue fresh, thin-sliced, skinless, boneless chicken breast tenderloins - 12 oz
  • diced onion fresh or frozen - 1/2 c
  • jarred, chopped garlic - 1 Tbsp
  • reduced-sodium chicken broth such as College Inn - 4 c
  • small pasta shells, noodles or orzo - 4 oz

How to make chicken soup:

Slice chicken breast strips lengthwise, then cut into 1/2-inch pieces. In a 4-quart saucepan, saut chicken in olive oil over medium-high heat until it begins to brown. Add onions and garlic. Continue cooking and stirring constantly until the onions soften. Stir in the chicken broth and water. Add pasta, bring to a boil and cook 5 minutes. Stir in mixed vegetables, parsley, basil and pepper. Return to boil, then simmer about 5 minutes or until vegetables are tender. Makes 8 cups.

Recipe categories: Soups & stews, Chicken, Whole chicken.

Chicken soup
Average rating: 3.3 of 5, total votes: 9
Cook. Time: PT0M
Total Time: PT0M

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Related ingredients:
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