Categories: Soup

Ingredients

• 2 tsp canola oil, divided
• 3 chicken breasts
• 1 cup diced onion
• 2 medium garlic cloves, minced
• 3 cups water
• 2 oz. dried pasta, such as elbow
• 1 cup thinly sliced carrots
• 1 cup diced red bell pepper
• 1/2 cup thinly sliced celery
• 3 packets chicken bouillon granules
• 3/4 tsp dried thyme
• 2 dried bay leaves
• 3 tbsp margarine
• 3/4 tsp salt

Directions

1. Heat 1 tsp of the oil in a large saucepan over medium heat. Cook the chicken 4 minutes on each side. Place on cutting board and set aside.

2. Heat the remaining tsp oil in the saucepan. Cook the onions for 3 minutes or until translucent, stirring frequently. Add the garlic and cook 15 seconds, stirring constantly. Add the water; bring to a boil over high heat. Stir the pasta, carrots, bell peppers, celery, bouillon, thyme and bay leaves into the onion mixture in saucepan. Return to a boil. Reduce the heat and simmer covered 15 minutes or until celery is tender.

3. Meanwhile, cut the chicken into bite-size pieces. Remove saucepan from heat, stir in chicken, margarine and salt. Cover and let stand 5 minutes to absorb flavors.

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