Categories: Soup
Ingredients
- 2 tsp canola oil, divided
- 3 chicken breasts
- 1 cup diced onion
- 2 medium garlic cloves, minced
- 3 cups water
- 2 oz. dried pasta, such as elbow
- 1 cup thinly sliced carrots
- 1 cup diced red bell pepper
- 1/2 cup thinly sliced celery
- 3 packets chicken bouillon granules
- 3/4 tsp dried thyme
- 2 dried bay leaves
- 3 tbsp margarine
- 3/4 tsp salt
Directions
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Heat 1 tsp of the oil in a large saucepan over medium heat. Cook the chicken 4 minutes on each side. Place on cutting board and set aside.
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Heat the remaining tsp oil in the saucepan. Cook the onions for 3 minutes or until translucent, stirring frequently. Add the garlic and cook 15 seconds, stirring constantly. Add the water; bring to a boil over high heat. Stir the pasta, carrots, bell peppers, celery, bouillon, thyme and bay leaves into the onion mixture in saucepan. Return to a boil. Reduce the heat and simmer covered 15 minutes or until celery is tender.
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Meanwhile, cut the chicken into bite-size pieces. Remove saucepan from heat, stir in chicken, margarine and salt. Cover and let stand 5 minutes to absorb flavors.