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Submitted by: Susanne Grace from Franklinville, NJ
Originally shared on the web 02/24/2011

2 T. olive oil
1/2 c. onion, diced
1 clove garlic, halved
1 stalk celery, diced
46-oz. can chicken broth
1/2 lb. boneless, skinless chicken breast
1/4 c. canned diced tomatoes
1 c. frozen Italian mixed
vegetables
1 c. frozen pea, carrot
and corn blend
1 c. small pasta shells, uncooked

Heat oil in a large stockpot over medium heat. Add onion, garlic and celery; cook until tender. Add broth; bring to a boil. Add chicken and simmer until done, about 6 to 8 minutes. Remove chicken; cool and dice. Add vegetables to stockpot; cover and bring to a boil. Stir in pasta and bring to a boil; simmer until vegetables and pasta are tender, about 7 minutes. Just before serving, return chicken to stockpot. Serves 4 to 6.


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Enjoy this recipe from Autumn in the Country originally published 05/2007.

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