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Soup With Mixed Pastas

4 cups reduced-sodium chicken broth
1 cup water
3 bay leaves
1 large onion, chopped
1 large carrot, chopped
4 garlic cloves, minced
14 lb boneless chicken breast, coarsely chopped
1 teaspoon olive oil
2 ounces pasta


In a large saucepan bring chicken broth and water to a boil. Add bay leaves, onions, carrot and garlic. Reduce heat and simmer uncovered 10 minutes. In a skillet cook and stir chicken in hot oil for 3 minutes or until cooked through. Add chicken, pastas, and sage to soup. Simmer, uncovered for 8 to 10 minutes or until larger pieces of pasta are tender but slightly firm. Remove the bay leaves.

Source: www.food.com