Quick Chicken Minestrone Soup (4 servings – 1 ¾ cup per serving)
Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 cup diagonally sliced carrot
- 1 tablespoon minced garlic
- 2 teaspoons unsalted tomato paste
- 4 cups unsalted chicken stock (such as Swanson)
- 1 cup water
- 5/8 teaspoon kosher salt
- 5 ounces uncooked alphabet or ditalini pasta (about 1 cup)
- 1 cup diagonally sliced sugar snap peas
- 1/4 cup chopped fresh tomato
- 6 ounces skinless, boneless rotisserie chicken breast, shredded (about 1 1/2 cups)
- Heat a large Dutch oven over medium-high. Add oil to pan; swirl to coat. Add onion and carrot; sauté 4 minutes. Add garlic and tomato paste; cook 2 minutes, stirring occasionally. Add stock, 1 cup water, and salt; bring to a boil. Add pasta to pan; cook 5 minutes. Add snap peas, tomato, and chicken to pan; cook 3 minutes or until pasta is done.
- Calories = 297 per serving