Mixed Pastas Soups
Source of Recipe
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List of Ingredients
Mixed Pastas Soups
4 cups reduced-sodium chicken broth
1 cup water
3 bay leaves
1 large onion, chopped
1 large carrot, chopped
4 cloves garlic, minced
1 teaspoon olive oil or cooking oil
1/4 pound skinless, boneless chicken breast, coarsely chopped
2 ounces various small pastas (such as shells, rotini, ditalini, fusilli,
and/or broken spaghetti)
Fresh sage leaves
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.
Nutritional facts per serving
calories: 220 , total fat: 6g , saturated fat: 1g , cholesterol: 20mg ,
sodium: 896mg , carbohydrate: 28g , fiber: 2g , protein: 14g , vitamin A:
79% , vitamin C: 8% , calcium: 3% , iron: 11%Recipe
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