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