Chicken veggie pasta bean soup (GF)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 pound chicken breast, cut into bite-size chunks1 T. olive oil1/2 medium onion chopped small but not minced3 t. minced garlic1 cup chopped celery1 cup chopped carrots1/2 cup chopped green pepper1/4 cup chopped red pepper1 can Great Northern Beans1 can Cannellini beans1 can Hunt's No Salt Added Diced tomatoes4 cups Campbell's low sodium chicken Broth (no MSG)6 cups Swanson Natural Goodness Chicken Broth (no MSG)4 oz. (dry) Ancient Harvest Quinoa Pasta Shells1/2 T basil1 T Chili Powder1 T Onion Powder3 small bay leaves (they will be removed from the soup)
In a non-stick stock pan with about 1/4 cup water, cook the chicken until juices run clear (about 10 minutes). Remove chicken and add olive oil to pan along with the onions and garlic. Cook until onions are semi-translucent (about 4 minutes). Add the rest of the vegetables and cook for an additional 3 minutes. Add the chicken back to the mix. Add remaining ingredients and bring to a boil and boil for 10 minutes. Reduce heat to a simmer and let simmer until ready to eat. Remove the bay leaves before serving.
Serving Size: makes 15 1-cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user MADDOGSSWEETPEA.
Serving Size: makes 15 1-cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user MADDOGSSWEETPEA.
Nutritional Info Amount Per Serving
- Calories: 116.7
- Total Fat: 1.4 g
- Cholesterol: 2.8 mg
- Sodium: 480.6 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 4.7 g
- Protein: 7.6 g
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