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Hearty Chicken Soup with Shells, Tomatoes, and Zucchini
Ingredients
1 tablespoon
vegetable oil
1 whole
chicken (about 4 pounds)
2
medium onions, cut into medium dice
2 quarts
boiling water
Table salt
2
bay leaves
1 large
carrot, peeled and sliced
1 medium rib
celery, sliced
1 medium
zucchini, cut into medium dice
1/4 teaspoon
dried thyme
1/2 cup
canned chopped tomatoes
1 cup
pasta shells
1/4 cup
minced fresh basil leaves
Ground black pepper
grated Parmesan cheese (optional)
Instructions
STEP 1
Heat oil in large soup kettle. When oil shimmers, add chicken; sauté until browned.
STEP 2
Remove chicken and set aside. Sauté onions until softened. Set aside.
STEP 3
Sauté remaining chicken until no longer pink, then return onions and chicken to kettle.
STEP 4
Cover and simmer until chicken releases juices. Add boiling water and bay leaves; simmer until cooked.
STEP 5
Remove chicken, shred meat from bones, and strain broth. Skim fat, reserving some.
STEP 6
Return kettle to heat, add reserved fat, sauté veggies, then add broth, tomatoes, and chicken.
STEP 7
Simmer until veggies are tender. Cook shells until tender. Stir in basil and serve with cheese.
Nutrition Facts
(per serving)
Calories:
535 calories
Servings:
8 servings
Carbohydrates:
5 g
Fat:
36 g
Fiber:
13 g
Protein:
43 g
Sugar:
3 g
Meal Effort
Preparation:
30 minutes
Cook:
50 minutes
Total:
1 hrs 20 mins