Chunky Chicken and Pasta Soup
Chunky Chicken And Pasta Soup is an impressive dinner. Made with 1 tbsp. olive oil, 1/2 lb. chicken breast halves, skinned and boned, cut into 1/2 inch cubes, 3-1/2 c. non-fat chicken broth, 1 lg. onion, finely chopped and 1 clove garlic, minced, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
In a Dutch oven or very large saucepan, cook the chicken in the olive oil over medium heat until the chicken begins to brown, about 5-6 minutes.
Stir frequently and when done remove chicken to a plate.
Add 2 Tbsp. chicken broth to the pan.
Stir to combine olive oil with the juices in the pan.
Add onion and garlic and cook about 7 minutes, stirring frequently.
Add the bell peppers and cook until peppers are tender, about 5 more minutes.
If liquid begins to evaporate add more broth.
Add remaining chicken broth and tomatoes, breaking up tomatoes with a spoon.
Add the cooked chicken and spices.
Stir to mix well and bring to a boil.
Stir in spaghetti and cook until tender, stirring occasionally.
Remove and discard the bay leaf.
Serve.
π· Perfect Pairings
Complete your meal with these
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