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Ingredients
1 tablespoon olive oil
1 onion, cut into bite-size chunks
3-4 cloves garlic, minced
2 lbs. chicken breast, shredded into
bite-size pieces
3 carrots, thick-sliced
3 stalks celery, thick-sliced
2 medium potatoes, thick-sliced
2 zucchini squash, thick-sliced
1 28-oz. can whole tomatoes
1 cup uncooked
long-grain rice (or other rice if desired)
1 1/2 tablespoons salt
1/2 teaspoon pepper
1 1/2 teaspoons ground
thyme
3 quarts water (12 cups)
1 cup uncooked medium or
large pasta shells
1 15-oz. can garbanzo
beans, drained, rinsed and any skins removed)
croutons (for garnish)
Parmesan cheese (for
garnish)
Directions
Heat olive oil in a
large soup pot, soup kettle or Dutch oven. When oil
is hot, add onion and garlic and reduce heat to
medium. Cook, stirring frequently until tender but
not browned (about 3-4 minutes).
Pour tomatoes into a
bowl and cut each tomato into quarters. Add tomatoes
and their liquid and all
other ingredients except pasta shells and garbanzo beans
to soup pot and bring to a boil. Reduce heat to a
bubbling simmer (low heat). Cover and cook for 1
hour. Add pasta shells and garbanzo beans and cook
until pasta shells are cooked and tender.
Serve with
croutons and grated
Parmesan cheese for topping. |
