Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

Yield:
Serves 4 (serving size: about 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

297 calories; fat 5.5g; saturated fat 1g; mono fat 3.1g; poly fat 0.6g; protein 24g; carbohydrates 38g; fiber 4g; cholesterol 38mg; iron 3mg; sodium 610mg; calcium 72mg; sugars 8g; added sugar 1g.
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