Ingredients
- 2 (8 ounce) boneless skinless chicken breasts
- 6 cups water
- 14 12 ounces reduced-sodium fat-free chicken broth (1/3-less-sodium)
- 13 cup carrot
- finely diced
- 1 cup onion
- diced (approximately 1/2 large onion)
- 12 cup celery
- finely diced
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 12 teaspoon poultry seasoning
- 12 teaspoon salt
- 18 teaspoon black pepper
- 4 ounces angel hair pasta (break noodles in half)
Instructions
- Place chicken, water, broth, carrot, onion, and celery in a one-gallon pot and bring to a boil.
- Cook until chicken is no longer pink (about 15 minutes).
- Remove chicken and skim any fat from broth (or refrigerate broth for 2 to 3 hours and then skim fat).
- Dice chicken into bite-size pieces.
- Return chicken to the skimmed broth along with all remaining ingredients.
- Place over high heat and return to a boil.
- Reduce heat to medium-high and boil gently until pasta is cooked (3 to 5 minutes).
- Serve right away; the pasta will continue to absorb liquid if the soup is left simmering.
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