I made another recipe that I pinned—-hooray! That’s one down, a million more pinned recipes to go I feel accomplished that I can move the pin from must-make to have-made. Do you have issues with pinning way too many things too?!?
The recipe that made the cut from my computer screen to the kitchen table was Tuscan Chicken & Veggies Soup, adapted from Peanut Blossom. The blog is awesome, and I’m so excited to have discovered it. Hope you enjoy the soup too!
- 2 chicken breasts, cooked and shredded (I cooked mine in the microwave)
- 1 onion, diced
- 1/2 cup baby carrots, chopped
- 4 stalks celery, diced
- 2 zucchinis, quartered
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 cup skim milk
- 2 tbsp olive oil
- 28 oz can crushed tomatoes
- 6 cups low-sodium chicken broth
- salt and pepper to taste
- 1/2 cup elbow pasta
- Parmesan cheese
- Servings: 8
- Difficulty: easy
In a large pot, heat the olive oil and saute the onions, celery, and carrots. Cook for about 10 minutes. Add the zucchini and garlic, cooking for another five minutes.
Add chicken stock, tomatoes, basil, oregano, and chicken. Simmer soup for 20 minutes-- the veggies should be tender. Then add the pasta and cook in the soup for 10 minutes. Season with salt and pepper. Stir in milk.