Chicken and Tomato Soup

0
(0)
(0)
Flag
Share
Chicken and Tomato Soup
  • Prep Time: 15
  • Servings: 4
Print

Recipe Tags

About this Recipe

Packed with vegetables and tender morsels of chicken, enjoy this hearty soup as a lunch or light dinner

Ingredients

1/4 cup (60 mL) Olive oil
1 Onion, diced
2 Stalks celery, diced
4 Cloves garlic, minced
1 tsp (5 mL) Fresh thyme
1 Maple Leaf Prime Naturally® Whole Chicken
2 (900 mL) Containers low-sodium chicken broth
1 (28 oz/796 mL) Can crushed tomatoes
1 1/2 cup (375 mL) Farfalle pasta
1 Small zucchini, sliced
1 (19 oz/ 540 mL) Can white kidney beans, drained and rinsed
Salt and pepper
Grated Parmesan cheese

Directions

HEAT olive oil in a large pot over medium heat. Add onion, celery and garlic. Sauté 4-5 minutes until soft. Add thyme, chicken and pour in broth. Add more water or broth so that the chicken is completely submerged. Bring to a boil. Reduce heat and simmer for 1 hour or until chicken is cooked through. Remove chicken to a bowl and set aside to cool slightly. Skim the soup to remove any excess oil from the surface. Add tomatoes and pasta to the broth. Boil gently for 9-10 minutes or until pasta is tender.

REMOVE chicken from the bones. Chop into bite-size pieces. Add half of the chicken back to the soup along with zucchini and white beans. Simmer 4-5 minutes. Season with salt and pepper. Refrigerate or freeze the remainder of the chicken for another meal.

Ladle soup into bowls and sprinkle with Parmesan cheese before serving.

Notes

Serve with Dempster’s® Ovenfresh™ Baguette

Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (0)

Show More Comments

No Comments yet