HEARTY CHICKEN AND VEGETABLE SOUP

HEARTY CHICKEN AND VEGETABLE SOUP image

Yield 4 servings

Number Of Ingredients 12

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Ingredients

2 T all-purpose flour
1/2 t salt
1/2 t tarragon
3 (4 - 6 oz) skinless, boneless chicken breast halves, cut into 1/2" pieces
2 t vegetable oil
3 C peeled, chopped carrots
3 C quartered, small mushrooms,
about 1/2 lb.
4 C nonfat, reduced-sodium chicken broth
1 t hot-pepper sauce
4 oz dry, whole wheat chiocciole, or other small whole wheat pasta
1/4 C chopped, fresh flat-leaf parsley

Steps:

1. Combine the flour, salt, and tarragon in a L bowl. Add the chicken and toss to coat. 2. Lightly coat the bottom or a 4 - 5 qt. pot w/ cooking spray. Add the oil and place over M-high heat. Add the chicken and cook, stirring frequently, 5 min., or until lightly browned and no longer pink inside. Remove the chicken and set aside. 3. Stir in the carrots, mushrooms, broth, and hot-pepper sauce and bring to a simmer. Cover and simmer 15 minutes, stirring occasionally. 4. Stir in the chiocciole and reserved chicken and cook 12 minutes.

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