Chicken-tomato soup with pasta

8 servings

Ingredients

Quantity Ingredient
8 cups Water
1 pounds Chicken Breasts Skinned And Boned -- cut into 1\" strips
1 medium Potato, Peeled -- cut into 2\" cubes
1 medium Carrot -- sliced
1 cup Onions -- chopped
1 can (16 Oz) Tomatoes, Whole, Salt-Free
2 ounces Angelhair Pasta
teaspoon Salt
½ teaspoon Dried Basil -- crushed

Directions

In a 6-qt Dutch oven over medium heat, bring the water to a boil. Add the chicken, potato, carrot, onions and tomatoes; cover, reduce the heat and cook for 35 mins, stirring occasionally. Add the pasta, salt and basil and cook, uncovered, 10 mins longer, stirring often. Makes 8 cups.

Recipe By : Enola Prudhomme's Low-Fat Favorites-ISBN 0-688-11894-1 From: Dan Klepach Date: 09-10-95 (23:24) (159) Fido: Cooking

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