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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe is great for cold winter days. My kids love this and I feel good about serving it to them. It is comfort food prepared using only healthy ingredients. It tastes way too good to be good for you too. Ingredients:
2 -3 lbs skinless chicken breasts |
8 baby carrots, chopped (pre-peeled) |
1 stalk celery, chopped |
1/2 small onion, chopped |
1 bay leaf |
28 ounces crushed tomatoes or 28 ounces diced tomatoes |
2 garlic cloves, minced |
2 tablespoons extra virgin olive oil |
8 ounces pasta (cooked 1 min. prior to al dente) or 8 ounces red kidney beans (1 can) |
3 tablespoons olive oil (depending) |
1 (14 ounce) can chicken broth (to desired consistency) or 2 (14 ounce) cans chicken broth (to desired consistency) |
salt & pepper |
Directions:
1. In soup pot, drizzle extra virgin olive oil then add vegetables. Saute 2-3 minutes.
2. Add remaining ingredients (all except pasta).
3. Simmer 45 minutes (or longer). Remove bay leaf, add cooked pasta (and/or beans) and simmer a few minutes. Remove Bay Leaf prior to serving.
4. Variations: May serve parmesan cheese sprinkled over soup.
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