Recipe #3730
Chicken Minestrone Soup
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 40 min |
| Total: | 55 min |
10
servings
servings
Wine & food pairing
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Recipe ingredients
- 2 Tbsp. (30 mL) allowed oil (non allergenic)
- 1 lb. (450 g) skinless boned chicken breasts in 1 in. (2,5 cm) strips
- 2 average carrots, sliced
- 1/2 cup (125 mL) celery, chopped
- 1 onion, chopped
- 1 28-oz. (796 mL) canned tomatoes
- 10 cups (2,5 L) allowed broth (non allergenic)
- 1/2 tsp. (2 mL) thyme
- 1/4 tsp. (1 mL) rosemary
- 1 19-oz. (540 mL) can red kidney beans
- 3/4 cup (180 mL) allowed marcaroni (non allergenic)
- Salt and pepper to taste
Preparation
In a large saucepan, heat oil.
Brown the chicken, carrots, celery and onion 5 minutes.
Add tomatoes, breaking with a fork, broth and herbs.
Bring to a boil, cover and let simmer 20 minutes.
Fold in red kidney beans and macaroni.
Add salt and pepper.
Let simmer uncovered 10 to 12 minutes, stirring from time to time, until noodles cook.
Suggestion
Add one or several vegetables of choice such as small stems of broccoli, cauliflower or spinach. If vegetables are added in large quantities, you may need to add more broth.Allergen: wheat
A recipe taken from the cookbook De l'allergie aux plaisirs de la table. Order it now on the Association québécoise des allergies alimentaires Web site to take advantage of more than 140 recipes specially adapted for people with allergies.
* We recommend Selection and Irresistibles products.
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