If freezing the soup for future use, cook the pasta only halfway. This will prevent the pasta from getting soggy.

Reviews
this recipe is quite disgusting
- Tyler, Indiana

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With this garlic-seasoned chicken soup, you can make creative use of any extra pasta tucked away in your pantry. Break longer pasta into small pieces.

 

Servings: Makes 3 main-dish servings or 6 side-dish servings.

Total: 30 mins

Rated:

 

 

Ingredients

4 cups reduced-sodium chicken broth

1 cup water

3 bay leaves

1 large onion, chopped

1 large carrot, chopped

4 cloves garlic, minced

1 teaspoon olive oil or cooking oil

1/4 pound skinless, boneless chicken breast, coarsely chopped

2 ounces various small pastas (such as shells, rotini, ditalini, fusilli, and/or broken spaghetti)

Fresh sage leaves

 

Directions

1. In a large saucepan bring chicken broth and water to boiling. Add bay leaves, onion, carrot, and garlic. Reduce heat and simmer, uncovered, for 10 minutes.

2. In a medium skillet heat oil over medium-high heat. Add chicken; cook and stir about 3 minutes or until golden brown. Add chicken, pastas, and sage to soup; simmer, uncovered, for 8 to 10 minutes or until the larger pieces of pasta are tender but still slightly firm. Discard bay leaves. Makes 3 main-dish servings or 6 side-dish servings.

Used with permission. ©Copyright 2012 , Meredith Corporation. www.bhg.com. All Rights Reserved.