Here ya go- let me know once you try it!!
3 (14 oz) cans reduced-sodium chicken broth
1 (14.5 oz) can diced tomatoes
2 carrots, sliced
2 celery stalks, sliced
[PLEASE use the leafy part- it is so good for you and it tastes fine- just chop it with the stalks and I promise you will never know they are there.]
1 zucchini, diced
¾ cup whole wheat elbow macaroni
[I couldn’t find whole wheat elbows, so I went with these spiral-ey noodles. Whole wheat, though. Keepin’ it healthy in 08 baby.]
2 garlic cloves, minced
½ lb. boneless chicken breast, chopped
[I did closer to a pound, and I seasoned the chicken with seasoned salt and pepper before I dropped the cubes in the soup.]
¼ cup chopped parsley
½ tsp. salt
½ tsp. pepper
Bring broth and tomatoes to a boil in a large saucepan. Add carrots, onions, celery, zucchini, macaroni, and garlic. Return to boil, stirring occasionally, 30 minutes or until vegetables are tender. Increase heat to medium-high; add chicken, parsley, salt and pepper. Return to a boil; reduce heat and simmer, covered, until chicken is cooked through, about 10 minutes.
Makes 8 servings. [And by “8”, I think the recipe means “82”. Ok, seriously. 8 probably. But 8 healthy eaters.]
And y’all, this is just a formula. Add whatever veggies you want, or use beef instead of chicken. Or go really nutz and use Boca Ground Burger. Want it to be Mexican flavored? Add some peppers and taco seasoning. Want it thicker? Add a bag of frozen okra slices- they disintegrate mostly and add a lot of thickness.
What I’m saying is DO YOU THANG with this soup.
But consider yourself warned- though it is delicious, eating a whole pitcher of PITCHER O SOUP will make you want to tuck this recipe away for a long long time. So, one or two bowls should suffice.