Fresh, brightly colored vegetables add some welcome vibrancy to this comforting soup. Have fun with the noodle shape, or use any small pasta you have on hand. If you'd like, sprinkle each serving with freshly ground black pepper for a finishing touch.
1 tablespoon olive oil
1 cup diced yellow onion
1 cup diagonally sliced carrot
1 tablespoon minced garlic
2 teaspoons unsalted tomato paste
4 cups unsalted chicken stock (such as Swanson)
1 cup water
5/8 teaspoon kosher salt
5 ounces uncooked alphabet or ditalini pasta (about 1 cup)
Heat a large Dutch oven over medium-high. Add oil to pan; swirl to coat. Add onion and carrot; sauté 4 minutes. Add garlic and tomato paste; cook 2 minutes, stirring occasionally. Add stock, 1 cup water, and salt; bring to a boil. Add pasta to pan; cook 5 minutes. Add snap peas, tomato, and chicken to pan; cook 3 minutes or until pasta is done.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.