Chicken Soup

Name: Chicken Soup
Ingredients: 12 oz. chicken breast strips (such as Perdue fresh, thin-sliced, skinless, boneless chicken breast tenderloins); 1 Tbsp. olive oil; 1/2 c. diced onion (fresh or frozen); 1 Tbsp. jarred, chopped garlic; 4 c. reduced-sodium chicken broth (such as College Inn); 2 c. water; 4 oz. small pasta shells, noodles or orzo; 1/2 lb. (2 c.) frozen mixed vegetables (such as a medley of carrots, green beans and peas); 1 Tbsp. dried parsley; 1 tsp. dried basil; freshly ground pepper to taste

11 ingredients

7 steps

Ingredients

12 oz. chicken breast strips (such as Perdue fresh, thin-sliced, skinless, boneless chicken breast tenderloins)
1 Tbsp. olive oil
1/2 c. diced onion (fresh or frozen)
1 Tbsp. jarred, chopped garlic
4 c. reduced-sodium chicken broth (such as College Inn)
2 c. water
4 oz. small pasta shells, noodles or orzo
1/2 lb. (2 c.) frozen mixed vegetables (such as a medley of carrots, green beans and peas)
1 Tbsp. dried parsley
1 tsp. dried basil
freshly ground pepper to taste

Directions

1

Slice chicken breast strips lengthwise, then cut into 1/2-inch pieces.
2

In a 4-quart saucepan, saut chicken in olive oil over medium-high heat until it begins to brown.
3

Add onions and garlic. Continue cooking and stirring constantly until the onions soften. Stir in the chicken broth and water.
4

Add pasta, bring to a boil and cook 5 minutes.
5

Stir in mixed vegetables, parsley, basil and pepper.
6

Return to boil, then simmer about 5 minutes or until vegetables are tender.
7

Makes 8 cups.