1 tbsp (15 mL) olive oil
1 onion, diced
2 cloves garlic, minced
1/2 cup (125 mL) diced carrots
1/2 cup (125 mL) diced celery
1/4 tsp (1 mL) each salt and freshly ground pepper
1/4 tsp (1 mL) dried oregano
6 cups (1.5 L) low sodium chicken broth
1 cup (250 mL) Italpasta Scoobie Do
2 cups (500 mL) shredded cooked chicken
- In large saucepan, heat oil over medium heat; cook onion and garlic for 2 or 3 minutes or until softened. Add carrots, celery, salt, pepper and oregano; cook for 6 to 8 minutes or until carrots and celery are softened.
- Add chicken broth and bring to boil. Reduce to simmer; cook noodles and chicken for 8 to 10 minutes or until noodles are tender.
Yield: 7 ½ cups
Per 1 ¼ cups:
Calories 180; Fat 3.5g; Cholesterol 35mg; Sodium 690mg; Carbohydrate 17g; Fibre 1g; Sugars 2g; Protein 19g