Prep Time
5 Mins
Cook Time
30 Mins
Yield
Makes 10 cups soup (serving size: 1 cup)
Photo: Oxmoor House

How to Make It

1 Heat oil in a Dutch oven over medium-high heat until hot. Stir in onion, carrot, and celery. Sauté vegetables in hot oil 5 minutes; add garlic, and sauté 1 minute or until vegetables are tender and mixture smells good. Stir in broth, chicken, and thyme. Bring to a boil; reduce heat, and simmer, stirring occasionally, 15 minutes. Stir in pasta, and cook 8 minutes or just until pasta is tender.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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