Thursday, March 24, 2011

Another Chicken Soup But Easier

Healthy Chicken Soup With Pasta

2 Tbsp Vegetable/Canola Oil
1/2 lb. boneless skinless chicken breasts, cubed
1 medium onion, chopped
1 carrot, diced
1 celery stalk, diced
2 garlic cloves, minced
4 cups chicken stock
1 can (10 3/4 oz.) condensed tomato soup
1 cup water
4- 5 oz. uncooked whole grain elbows (I used Barilla Plus Whole Grain)
2 Tbsp fresh parsley, chopped


1.  Heat half of the oil over high heat in a large pot.  Throw in the chicken and cook until it's browned. Remove chicken from the pot.
2. Add the remaining oil to the pot and lower heat to medium-high. Add the onions and cook for one minute. Next, add the carrot and cook one minute. Then, add the celery and garlic and cook for another minute. 
3. Add the broth, water, and soup. Stir until it starts to boil. Then, stir in the elbow noodles. Cook until the noodles are tender. Stir in the chicken and parsley. Let simmer for 5 minutes before serving.


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