Ingredients
2lbschicken breasts,boneless and skinless, diced
2tbspcanola oil
1yellow onion,chopped
2clovesgarlic,minced
1cupcarrot,sliced
2cupskale,chopped
2zucchini,sliced and quartered
14½oztomatoes,canned, diced, drained
1tbspItalian seasoning
salt and black pepper,to taste
8cupschicken broth
1cupshell pasta
Preparation
Add the canola oil to a large dutch oven on medium heat and add the chicken, garlic, and onions. Cook for about 5 to 6 minutes until the chicken is cooked through and the onions are translucent.
Add carrots and cook for 5 minutes.
Stir in zucchini, tomatoes, kale, Italian seasoning, and salt and black pepper.
Add the chicken broth and bring to a boil before reducing to a simmer for 25 minutes.
Add pasta to the soup and continue cooking for 13 to 15 minutes, partially covered, until pasta is tender.
