Weeknight dinners

Made with yellow onion, carrots and celery. 1h 10m, makes 6, 17 ingredients.

Recipe by yourhomemadehealthy.com

Prep

40 min

Cook

30 min

Total

1h 10m

Makes

6

Ingredients

• 2 tablespoons olive oil
• 2 cups diced yellow onion (about 1 onion)
• 1 cup diced carrots (about 2 carrots)
• 1 cup diced celery (about 3 celery ribs)
• 1 cup green beans, cut into 1-inch pieces
• 1 tablespoon minced garlic (about 3 garlic cloves)
• 6 cups low sodium chicken or vegetable broth
• 2 (14.5 ounce) cans petite diced tomatoes (do NOT drain)
• 1 (15.5 ounce) can great northern beans (rinsed and drained)
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 boneless, skinless chicken breasts (about 1 pound) (uncooked)
• ¾ cup dry ditalini pasta (or other small shaped pasta)
• ½ cup chopped fresh parsley

Instructions

Method by yourhomemadehealthy.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and green beans. Cook about 5 minutes, or until the onions start to soften.
2. Stir in garlic. Cook another 1 minute.
3. Pour in chicken (or vegetable) broth, diced tomatoes, and great northern beans. Season with bay leaves, oregano, thyme, salt, and pepper.
4. Carefully place chicken breasts into the pot. Make sure they are submerged in the broth.
5. Bring soup to a boil. Decrease the heat to low. Cover and let simmer 15 to 20 minutes, or until the internal temperature of the chicken reaches 165 degrees F. Remove the chicken from the pot and place on a cutting board or plate. Set aside.
6. Add ditalini pasta to the soup. Boil, uncovered, for 8 to 10 minutes, until the pasta is al-dente. Stir occasionally so the pasta doesn’t stick together.
7. While the pasta cooks, shred the chicken using two forks.
8. Remove bay leaves. Add shredded chicken to the pot. Stir in fresh parsley.