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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 3 |
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This recipe is great to use up the odds and ends of leftover pasta. Ingredients:
4 cups reduced-sodium chicken broth |
1 cup water |
3 bay leaves |
1 large onion, chopped |
1 large carrot, chopped |
4 garlic cloves, minced |
1/4 lb boneless chicken breast, coarsely chopped |
1 teaspoon olive oil |
2 ounces pasta |
Directions:
1. In a large saucepan bring chicken broth and water to a boil.
2. Add bay leaves, onions, carrot and garlic.
3. Reduce heat and simmer uncovered 10 minutes.
4. In a skillet cook and stir chicken in hot oil for 3 minutes or until cooked through.
5. Add chicken, pastas, and sage to soup.
6. Simmer, uncovered for 8 to 10 minutes or until larger pieces of pasta are tender but slightly firm.
7. Remove the bay leaves.
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