Fall is a few days away, and soup is on the menu today.
CHICKEN SOUP WITH DITALINI PASTA
Ingredients
1 cup chopped Onions, raw
1 cup diced Celery, raw
1 cup chopped Carrots, raw
1 serving Grape Tomatoes (3oz/12 tomatoes)
2 tsp Garlic
8 oz Boneless Skinless Chicken Breast - Raw
1 serving Barilla - Ditalini Pasta (2 oz. serving)
1 tbsp Crisco Pure Vegetable Oil
3 tsp Herbs de Provence
2 tsp Better than Bouillon chicken base
1 cup diced Celery, raw
1 cup chopped Carrots, raw
1 serving Grape Tomatoes (3oz/12 tomatoes)
2 tsp Garlic
8 oz Boneless Skinless Chicken Breast - Raw
1 serving Barilla - Ditalini Pasta (2 oz. serving)
1 tbsp Crisco Pure Vegetable Oil
3 tsp Herbs de Provence
2 tsp Better than Bouillon chicken base
Instructions
Cut chicken in bit size pieces. In a
large pot, add cooking oil and chicken pieces. Cook until chicken opaque. Add
all veggies, salt & pepper, and Herb De Provence mix well and cook for
about 2 - 3 minutes. Add the Ditalini Pasta (1/2= 2oz). Add three cups of
water. Cook on low for about 20 minutes.
Serving Size: makes 6- 1 cup servings
Cals 127.3 Carbs 14 Fat 2.9 Protein 10.4
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