Chicken-Pasta Soup Recipe #320528
Light and tasty dinner starter.
45 min | 10 min prep
SERVES 4
- 1/2 lb chicken breast
- 1/2 cup pasta (pastina, rotini, etc.)
- 2 stalks celery (chopped)
- 2 medium carrots (peeled and chopped)
- 3 scallions or green onions (diced)
- 5 cups chicken broth or water
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon white pepper
- 1/2 teaspoon fresh basil
- 1/4 italian seasoning
- 1/2 teaspoon Tabasco sauce (optional)
- 1/2 teaspoon fresh parsley (diced)
- 1/4 teaspoon garlic powder
- salt
- Cut the chicken breasts in chunk; rinse the chicken in cold water with fresh lemon juice.
- In a medium pot, boil water; add the chicken pieces; cook it for 10 minutes; strain the chicken and cut it in small pieces.
- Meanwhile, sauté green onions, celery, carrots with oil until tender; add four cups of chicken broth or water, garlic, basil; Italian seasoning; boil the sauce for five minutes.
- To the boiling sauce, add the chicken, pastas, white pepper, Tabasco sauce and salt to taste. Cook the soup for 20-25 minutes or until simmer.
- Sprinkle the parsley, remove from heat and serve hot.
- P.S. If desired sprinkle Parmesan cheese.
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5 stars