Christmas Soup Recipe

Introduction

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 cup chopped onion
• 1 cup chopped carrot
• 1 cup chopped celery
• 2 cloves garlic, minced
• 8 cups chicken broth
• 1 can diced tomatoes (14.5 ounces)
• 1 can kidney beans (15.5 ounces), drained and rinsed
• 1 can corn (15.25 ounces), drained
• 1 cup uncooked elbow macaroni
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Instructions

1. Cut the chicken breast into bite-sized pieces.
2. In a large pot or Dutch oven, sauté the onion, carrot, celery, and garlic over medium heat until the vegetables are tender.
3. Add the chicken broth, diced tomatoes, kidney beans, and corn to the pot. Bring to a boil, then reduce the heat and let simmer for 10 minutes.
4. Add the uncooked elbow macaroni to the pot and simmer for an additional 10-12 minutes, or until the macaroni is cooked through.
5. Stir in the dried basil, dried oregano, salt, and pepper.
6. Remove from heat and let the soup cool for a few minutes before serving.
7. Top with grated Parmesan cheese, if desired.

Nutrition

• Calories: 215
• Total fat: 3g
• Cholesterol: 36mg
• Sodium: 1028mg
• Total carbohydrates: 29g
• Dietary fiber: 6g
• Sugar: 6g
• Protein: 20g

Variations

• Use beef or pork instead of chicken.
• Add other vegetables such as green beans, peas, or spinach.
• Use a different type of pasta, such as bowtie or penne.
• Add a tablespoon of tomato paste for extra flavor.
• Use vegetable broth instead of chicken broth for a vegetarian version.

Conclusion