Italian Chicken & Vegetable Noodle Soup.

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  • 1 lb. skinless, boneless chicken breasts
  • 1-2 tbsp. olive oil
  • 1 lg. can diced tomatoes with basil
  • 4 medium carrots
  • 2 small zucchini
  • 1 small onion or 3 scallions (white & green parts)
  • 1 lg. carton + one can Chicken broth
  • 1/2 pkg. ring-shaped pasta


Dice chicken breasts and cook in large non-stick Dutch oven with 1 to 2 Tbsp. olive oil for 5 minutes till browned. Meanwhile thinly slice carrots on the diagonal and add to pot. Chop onion in large pieces. (If using scallions, slice them smaller.) Add to pot. Cook for 5 minutes. Slice zucchini lengthwise and then in 1/4″ slices. Add to pot & cook for 2 minutes while stirring. Add chicken broth and diced tomatoes with basil. Cook on high until soup comes to a full boil. Add pasta rings and turn down to medium. Cook until pasta is done.

 Notes: Can be served with a warm crusty bread on a cold winter night. Surprisingly few calories.

 Number of Servings: 6

 Submitted by: SLearned

I think this sound yummy must ty it one day it look easy to make too


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