Soup

Chicken veggie pasta bean soup (GF) is for Soup.

Chicken veggie pasta bean soup (GF) takes 15 minutes to prepare.

Chicken veggie pasta bean soup (GF) takes 45 minutes to cook.

Chicken veggie pasta bean soup (GF) makes 15 servings.

The ingredients for Chicken veggie pasta bean soup (GF) are:

1 pound chicken breast, cut into bite-size chunks
1 T. olive oil
1/2 medium onion chopped small but not minced
3 t. minced garlic
1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped green pepper
1/4 cup chopped red pepper
1 can Great Northern Beans
1 can Cannellini beans
1 can Hunt's No Salt Added Diced tomatoes
4 cups Campbell's low sodium chicken Broth (no MSG)
6 cups Swanson Natural Goodness Chicken Broth (no MSG)
4 oz. (dry) Ancient Harvest Quinoa Pasta Shells
1/2 T basil
1 T Chili Powder
1 T Onion Powder
3 small bay leaves (they will be removed from the soup)

Here is how you make Chicken veggie pasta bean soup (GF):

In a non-stick stock pan with about 1/4 cup water, cook the chicken until juices run clear (about 10 minutes). Remove chicken and add olive oil to pan along with the onions and garlic. Cook until onions are semi-translucent (about 4 minutes). Add the rest of the vegetables and cook for an additional 3 minutes. Add the chicken back to the mix. Add remaining ingredients and bring to a boil and boil for 10 minutes. Reduce heat to a simmer and let simmer until ready to eat. Remove the bay leaves before serving.Serving Size: makes 15 1-cup servingsNumber of Servings: 15Recipe submitted by SparkPeople user MADDOGSSWEETPEA.

The nutritional information for Chicken veggie pasta bean soup (GF) is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 116.7

• Total Fat: 1.4 g
• Cholesterol: 2.8 mg
• Sodium: 480.6 mg
• Total Carbs: 20.0 g
• Dietary Fiber: 4.7 g
• Protein: 7.6 g

The dietary needs meet for Chicken veggie pasta bean soup (GF) is Gluten Free