Chicken Vegetable Soup Recipe

Ingredients
<br>- 1  boneless skinless chicken breasts, cut into 1 inch pieces
<br>- 1 cup chopped onion
<br>- 2 cloves garlic, minced
<br>- 2 tablespoons margarine
<br>- 1 (10 ounce) package frozen diced carrots
<br>- 4 cups tomato-vegetable juice cocktail
<br>- 4 cups water
<br>- 1 ½ cups farfalle pasta
<br>- 1 tablespoon Italian seasoning
<br>- 1 (10 ounce) package frozen chopped spinach
<br><p></p>Directions
<br>step 1: In a large saucepan over medium high heat, combine the chicken, onion, garlic and butter or margarine. Saute for about 5 minutes, or until the onions are tender. Add the carrots, tomato vegetable juice, water, macaroni and seasoning.
<br>step 2: Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes. Add the spinach and cook 5 more minutes. Serve hot with the crackers.
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Ingredients
- 1 boneless skinless chicken breasts, cut into 1 inch pieces
- 1 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons margarine
- 1 (10 ounce) package frozen diced carrots
- 4 cups tomato-vegetable juice cocktail
- 4 cups water
- 1 ½ cups farfalle pasta
- 1 tablespoon Italian seasoning
- 1 (10 ounce) package frozen chopped spinach

Directions
step 1: In a large saucepan over medium high heat, combine the chicken, onion, garlic and butter or margarine. Saute for about 5 minutes, or until the onions are tender. Add the carrots, tomato vegetable juice, water, macaroni and seasoning.
step 2: Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes. Add the spinach and cook 5 more minutes. Serve hot with the crackers.

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