Thursday, January 20, 2011
Leftover chicken? This soup is a great way to use it up.
In a Dutch oven saute some chopped veggies (celery, carrots, onion & garlic) in a tablespoon of oil until tender. Add 2 32-oz containers of reduced sodium chicken broth, 2 cups of chopped cooked chicken, and a dash of dried thyme. Cook for about 15 minutes. Add a cup of pasta (I used Barilla whole wheat pasta) and cook an additional 8 minutes until the pasta is tender.
This one takes just a little more time, but doesn't require a lot of attention once you get it going. This was ready in about half an hour and has less than 120 calories per 1 cup serving. Serve with a grilled cheese sandwich or some crackers and cheese along with a piece of fruit. This makes enough soup that you'll have leftovers for tomorrow!
Kid Rating: 6 Thumbs Up! (Even my husband raved that this was wonderful Chicken Soup!)