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Prep Time: 10 Minutes Cook Time: 29 Minutes |
Ready In: 39 Minutes Servings: 1 |
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If you want to use homemade broth but don't quite have 8 cups, use commercial broth to make up the difference. Any small pasta will work in this recipe. Ingredients:
1 medium onion, chopped |
2 carrots, chopped |
2 celery stalks, chopped |
1 tablespoon vegetable oil |
2 garlic cloves, minced |
2 (32-ounce) containers chicken broth (8 cups) |
2 cups seasoned shredded chicken |
1/4 teaspoon dried thyme |
salt and pepper to taste |
1/2 cup alphabet-shaped pasta, uncooked |
Directions:
1. Sauté first 3 ingredients in hot oil in a Dutch oven over medium-high heat 5 minutes; add garlic, and sauté 1 minute. Stir in broth, chicken, thyme, and salt and pepper to taste. Bring to a boil; reduce heat, and simmer, stirring occasionally, 15 minutes. Stir in pasta, and cook 8 more minutes.
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