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Italian Chicken Soup




Source of Recipe


Internet


List of Ingredients




2 boneless, chicken breasts
1 medium onion
1 medium carrot
2 large tomatoes
1/2 lb. green beans
1 small yellow squash
1/2 c. small elbow macaroni
1 Tbsp. salad oil
2 (14 oz.) cans chicken broth
1 (16 oz.) can white kidney beans, drained
1 (10 oz.) pkg. frozen spinach
grated parmesan cheese


Recipe



Cut chicken breasts into 1/4 inch thick strips. Chop onion, peel and dice carrots and tomatoes. Trim ends from green beans. Cut each diagonally in half. Cut squash in half lengthwise and then cut halves crosswise into 1/2 inch thick pieces. Prepare macaroni as per directions on package. Drain macaroni. In 5 quart Dutch Oven, or sauce pan, over medium heat, cook chicken in hot salad oil, until pink color throughout. Remove chicken to bowl. In drippings, cook oven medium heat, onion and carrots until tender but not browned. Stir in tomatoes, green beans, chicken broth and 2 c. water over high heat until boiling. Reduce heat to low and cover and simmer 5 minutes. Add squash, simmer 5 minutes or until vegetables are tender. Stir in chicken, macaroni, kidney beans and frozen spinach and cook over medium high heat.