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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 6 |
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On back of College Inn broth label; sounded good, posting to get rid of the paper! Ingredients:
1 (2 1/2 lb) whole chickens, cut up |
1 (48 ounce) can chicken broth |
1 (16 ounce) can cut green beans |
1 (6 ounce) can tomato paste |
1 cup uncooked small shell pasta |
1 teaspoon dried basil leaves |
Directions:
1. In a large saucepan, over medium-high heat, heat chicken and broth to a boil.
2. Reduce heat.
3. Cover; simmer 25 minutes or until chicken is tender.
4. Remove chicken; cool slightly.
5. Add remaining ingredients to broth.
6. Heat to a boil; reduce heat.
7. Cover, simmer 20 minutes or until macaroni is cooked.
8. Meanwhile, remove chicken from bones and cut into bite-size pieces.
9. Add to soup; cook 5 minutes more.
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