1 small yellow onion, diced
2 ribs celery, diced (leaves included)
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1 carrot, diced
2 teaspoons olive oil
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried rosemary
¼ teaspoon black pepper
1 tablespoon tomato paste
6 cups (48 ounces) chicken stock (or canned lower-sodium chicken broth)
1 cup bow-tie pasta
1 pound cooked chicken, cubed
2 tablespoons flat-leaf parsley, minced
Salt and pepper to taste
Fresh parsley, chopped for garnish
Saute the onions, celery and carrot in the olive oil in a large stockpot set over medium heat until translucent, about 8 minutes. Add the garlic, salt, basil, oregano, rosemary, pepper and tomato paste, and cook for 2 minutes, stirring constantly.
Add the stock (broth) to the pot and bring to a boil. Add the pasta and cook according to the package instructions until al dente, about 8 minutes. When the pasta is done, stir in the chicken and parsley, and warm through, about 5 minutes longer. Taste and adjust seasonings as necessary with salt and pepper. Garnish with fresh parsley.
Serves four to six.
Nutrition values per serving (assumes six): 217 calories (17 percent from fat), 4.2 g fat (0.9 g saturated), 18.1 g carbohydrates, 1.4 g fiber, 27 g protein, 59 mg cholesterol, 679 mg sodium.
SaltSense: Omitting the ½ teaspoon of added salt reduces sodium per serving to 485 mg. Using no-salt-added chicken broth reduces sodium to 88 mg per serving.
"The Soupbox Cookbook: Sensational Soups for Healthy Living" (Race Point Publishing, 2012)