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Chunky chicken and pasta soup

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Ingredients/Components

clove garlic, minced - 1 item
bay leaf - 1 item
oregano
olive oil - 1 Tbsp
finely chopped fresh parsley - 1/4 c
black pepper - 1/4 tsp
onion, finely chopped - 1 lg
green pepper, diced - 1/2 lg
red pepper, diced - 1/2 lg
chicken breast halves, skinned and boned, cut into 1/2 inch cubes - 1/2 lb
non-fat chicken broth - 3-1/2 c
can Italian Plum tomatoes, including juice
uncooked vermicelli or thin spaghetti, broken into 2 inch lengths, about 1 c - 2 oz

How to make chunky chicken and pasta soup:

In a Dutch oven or very large saucepan, cook the chicken in the olive oil over medium heat until the chicken begins to brown, about 5-6 minutes. Stir frequently and when done remove chicken to a plate. Add 2 Tbsp. chicken broth to the pan. Stir to combine olive oil with the juices in the pan. Add onion and garlic and cook about 7 minutes, stirring frequently. Add the bell peppers and cook until peppers are tender, about 5 more minutes. If liquid begins to evaporate add more broth. Add remaining chicken broth and tomatoes, breaking up tomatoes with a spoon. Add the cooked chicken and spices. Stir to mix well and bring to a boil. Stir in spaghetti and cook until tender, stirring occasionally. Remove and discard the bay leaf. Serve.

This soup will keep in the refrigerator 2-3 days.

Recipe categories: Low cholesterol, Low fat, Soups & stews.

Rating:

3.3

Average rating: 3.3, total votes: 3

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