Quick Chicken Soup
3/4 pound cooked chicken (about 2 cups cut up)
2 medium stalks celery
2 medium carrots
1 medium onion
2 cloves garlic
4 (14 1/2 ounce) cans ready-to-serve 1/3-less-sodium chicken
broth
1 cup frozen green peas
1 tablespoon chopped fresh parsley
OR
1 teaspoon parsley flakes
1 tablespoon chopped fresh thyme
OR
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 dried bay leaf
1 cup uncooked gemelli or rotini pasta (4
ounces)
Cut the chicken into 1/2-inch pieces. Slice the celery. Peel and slice the
carrots. Peel and chop the onion. Hit garlic clove with flat side of heavy
knife to crack the skin, which will then slip off easily. Finely chop
garlic with knife.
Heat the chicken, celery, carrots, onion, garlic, broth, frozen peas,
parsley, thyme, pepper and bay leaf to boiling in the Dutch oven over high
heat. Stir in the pasta. Heat to boiling over high heat, stirring
occasionally to prevent sticking. Once mixture is boiling, reduce heat
just enough so mixture bubbles gently.
Cook uncovered 10 to 15 minutes, stirring occasionally, until pasta is
tender and vegetables are tender when pierced with a fork. Remove and
discard bay leaf.
____________________
Cook:
“0:15″
Per serving: 268 Calories (kcal); 5g Total Fat; (15% calories from fat); 33g Protein; 23g Carbohydrate; 51mg Cholesterol; 666mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: Dutch oven (about 4-quart size)
Tip
Leftover chicken soup freezes well. Place it in a moistureproof
and vaporproof container such as a plastic container with
tight-fitting lid; label and date before freezing.
For food safety—and the best flavor—cooked poultry should be
wrapped tightly and refrigerated no longer than 2 days.
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