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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This comforting and colorful soup from field editor Margery Bryan of Royal City, Washington is loaded with old-fashioned goodness. The flavorful broth is chock-full of veggies, chicken and macaroni. By changing the vegetables, you can make it different every time, Margery notes. Ingredients:
1/2 cup chopped onion |
1/2 cup chopped carrot |
1 tablespoon butter |
1 can (14-1/2 ounces) chicken broth |
2/3 cup cubed cooked chicken |
1/2 cup cauliflowerets |
1/2 cup canned kidney beans, rinsed and drained |
1/4 cup uncooked elbow macaroni |
1 cup torn fresh spinach |
1/8 teaspoon pepper |
seasoned salad croutons, optional |
Directions:
1. In a large saucepan, saute onion and carrot in butter for 4 minutes or until crisp-tender. Stir in the broth, chicken, cauliflower, beans and macaroni. Bring to a boil.
2. Reduce heat; cover and simmer for 15-20 minutes or until macaroni and vegetables are tender. Add spinach and pepper; cook and stir until spinach is wilted. Garnish with croutons if desired. Yield: 2 servings.
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