Another very easy soup recipe experiment from my kitchen. 🙂 I love to just throw stuff into a pot and see what happens.
3 16 oz cans of chicken broth
1 lb of chicken tenders
1 can of diced tomatoes with juice
1 can of butter beans
1 cup sliced carrots
1 cup diced celery
1 cup diced onion
1 tbsp garlic salt
2 tsp Italian seasoning
8 oz. Mini Shells Pasta
2 tsp dried parsley
Cook chicken tenders, celery, and onion in boiling chicken broth until tender (no pun intended!). This should take 15-20 minutes. Remove tenders from pot and cut into bite sized pieces. Return to broth. Add spices and all other ingredients (except pasta). Simmer for 15-20 minutes, or until carrots are tender. Add pasta during last 15 minutes of cooking. Tip: the longer it cooks the less broth is left over. The pasta uses it all up. 🙂 If you like the broth in your soup, don’t allow it to simmer for a prolonged period of time.
I served this with grilled cheese.
Is it a keeper?-I loved it, but I love soups, and especially chicken soup! The Italian seasoning adds a little something to it, to make it different. The pasta made it very filling, too. Once again, give it a shot, and tell me what you think! 🙂