Italian Chicken Soup

Italian Chicken Soup

Ingredients:

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, peeled and diced
• 1 celery rib, diced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1 cup uncooked small pasta (such as ditalini or small shells)
• 1/2 cup frozen peas
• 1/4 cup chopped fresh parsley
• Salt and black pepper, to taste

Instructions:

1. Sauté Vegetables:
   • Heat the olive oil in a large pot or Dutch oven over medium heat.
   • Add the diced onion, minced garlic, carrot, and celery.
   • Cook until the vegetables are tender, about 5 minutes.
2. Cook Chicken:
   • Add the chicken pieces to the pot and cook until they are no longer pink, about 5 minutes.
3. Add Broth and Tomatoes:
   • Pour in the chicken broth and add the diced tomatoes with their juices.
   • Bring the mixture to a boil.
4. Cook Pasta:
   • Stir in the uncooked pasta.
   • Reduce the heat to low and simmer the soup until the pasta is cooked, about 10-12 minutes.
5. Add Final Ingredients:
   • Stir in the frozen peas and chopped fresh parsley.
   • Season the soup with salt and black pepper to taste.
6. Serve:
   • Serve the Italian chicken soup hot.
   • Enjoy the comforting flavors!

Feel free to customize this soup by adding your favorite Italian herbs or vegetables. Buon appetito!

Italian Chicken Soup

Ingredients:

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, peeled and diced
• 1 celery rib, diced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1 cup uncooked small pasta (such as ditalini or small shells)
• 1/2 cup frozen peas
• 1/4 cup chopped fresh parsley
• Salt and black pepper, to taste

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, minced garlic, carrot, and celery. Cook until the vegetables are tender, about 5 minutes.
2. Add the chicken pieces to the pot and cook until they are no longer pink, about 5 minutes.
3. Pour in the chicken broth and add the diced tomatoes with their juices. Bring the mixture to a boil.
4. Stir in the uncooked pasta and reduce the heat to low. Simmer the soup until the pasta is cooked, about 10-12 minutes.
5. Stir in the frozen peas and chopped fresh parsley.
6. Season the soup with salt and black pepper, to taste.
7. Serve the Italian chicken soup hot and enjoy the comforting flavors!

Feel free to customize this soup by adding your favorite Italian herbs or vegetables. Buon appetito!

Ingredients:

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, peeled and diced
• 1 celery rib, diced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1 cup uncooked small pasta (such as ditalini or small shells)
• 1/2 cup frozen peas
• 1/4 cup chopped fresh parsley
• Salt and black pepper, to taste

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, carrot, and celery and cook until the vegetables are tender, about 5 minutes.
2. Add the chicken to the pot and cook until it is no longer pink, about 5 minutes.
3. Pour in the chicken broth and add the tomatoes (with their juices). Bring the mixture to a boil.
4. Stir in the pasta and reduce the heat to low. Simmer the soup until the pasta is cooked, about 10-12 minutes.
5. Stir in the peas and parsley and season the soup with salt and black pepper.
6. Serve the soup hot. Enjoy!