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SANDRA'S MINI-PENNE CHICKEN 'N VEGGIE SOUP with MEXICAN-STYLE CORNBREAD


A quick 30-minute pasta 'n veggie soup
when using precooked, leftover poultry,
i.e., chicken or turkey
(or store-bought rotisserie chicken),
including changing it up with
whatever veggies
you may have on hand...
Servings: (4)
Prep:  5 Mins.
Cook: 30 Mins.

INGREDIENTS

2 cups cooked boneless skinless chicken breasts, cubed
7 cups low-sodium chicken broth
1 small yellow onion, chopped
1 red bell pepper, chopped
2 ribs of celery, chopped
1 garlic clove, minced
1 teaspoon Poultry Seasoning Blend
1 whole bay leaf
Freshly ground pepper, to taste
8 ozs. (1/2 box) Barilla White-Fiber Mini-Penne pasta, cooked accordingly
1 Generous handful fresh parsley, roughly chopped


In a medium heavy-bottom saucepan, heat 1 tablespoon vegetable oil to medium high heat.  Add onions, bell pepper, and celery, then saute until onions are translucent.  Add garlic, poultry seasoning and bay leaf, then saute for 30 seconds.  Add chicken broth, and bring to boil; cover, and reduce heat to low and gently simmer for 15 minutes.  Add chicken cubes and continue simmering, covered, for an additional 10 minutes.

Meanwhile, in another medium saucepan, cook the mini-penne according to package directions, then drain.

Toss bay leaf once chicken/vegetable soup has finished cooking.  Add parsley; stirring to combine.

To serve, place pasta in equal amounts into 4 soup bowls, ladle chicken and vegetable broth on top, with slices of warm cornbread alongside. ~ Enjoy!

~~~~~~~~~~~~~~~
Tip:  If you have leftovers, store pasta separate in a ziploc bag (from the chicken/vegetable broth) otherwise the pasta tends to lose its integrity if you refrigerate them together.

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