Italian Chicken Soup

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 6
• 1 teaspoon olive oil
• 1 small onion, finely chopped
• 1/2 cup chopped celery
• 3 cloves garlic, minced
• 1 lb ground chicken
• 2 (14 1/2 ounce) cans reduced-sodium stewed tomatoes, undrained
• 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
• 1 (8 ounce) can no-salt-added tomato sauce
• 1 (4 ounce) jar chopped of sliced pimientos, drained
• 1/2 teaspoon italian seasoning
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup uncooked rotini pasta

Recipe

• 1 coat a large pot with pam and add olive oil.
• 2 heat over medium heat until the oil is hot.
• 3 add the onion, celery and garlic and cook until tender, around 4-5 minutes.
• 4 add the chicken and cook, breaking up with a spoon until the chicken is no longer pink.
• 5 pour off any fat.
• 6 stir in the stewed tomatoes, broth, tomato sauce, pimento, italian seasoning, basil, oregano, salt and pepper.
• 7 bring to a boil over medium heat.
• 8 add the pasta and return to a boil.
• 9 reduce the heat to medium low, cover and cook until the pasta is tender, around 15 minutes.