Hometown Recipes for the Holidays/2007

Spicy Chicken Soup
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8


INGREDIENTS:
1 skinless, bone-in chicken breast 1/4 teaspoon dried basil 1 tablespoon salt
1 garlic clove, minced one 10-ounce can tomatoes and green chiles 1 medium carrot, sliced
3 celery stalks, chopped 1-1/2 cups small shell pasta shredded Colby-Jack
flour tortillas tortilla chips



1 Combine the chicken, basil, salt, garlic, and 4 cups water in a large saucepan. Bring to a boil, reduce the heat, and simmer, covered, until the chicken is done, about 45 minutes. Remove the chicken to cool, reserving the broth in the pan.
2 Add the tomatoes and chiles, carrot, celery, pasta, and 2 to 4 more cups of water to the pan. Simmer, uncovered, until the vegetables are tender, about 20 minutes.
3 Remove the chicken from the bone and chop into 1/2-inch chunks. Return the chicken to the soup and heat thoroughly. Serve with shredded Colby-Jack cheese and warmed flour tortillas or tortilla chips.

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