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 |
1½ | 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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