Chicken Minestrone


1 Tbsp. Olive oil

1 cup diced yellow onion

1 cup diagonally sliced carrot

1 Tbsp. Minced garlic

2 tsp. Unsalted tomato paste

4 cups unsalted chicken stock

1 cup water

5/8 tsp. Halal salt

5 oz. uncooked ditalini pasta (about 1 cup)

1 cup diagonally sliced sugar snap peas

1/4 cup chopped fresh tomato

6 oz. skinless, boneless rotisserie chicken breast, shredded (about 1 1/2 cups)

1/2 cup fresh squeezed lemon juice


1. Heat a large Dutch oven over medium- high. Add oil to pan; swirl to coat. Add onion and carrot; sautΓ© 4 minutes. Add garlic and tomato paste; cook 2 minutes, stirring occasionally. Add stock, 1 cup water, and salt; bring to a boil. Add pasta to pan; cook 5 minutes. Add snap peas, tomato, and chicken to pan; cook 3 minutes, or until pasta is done.

2. Add lemon juice for flavor.


Cooking Light Magazine



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