Tex-mex Chicken & Noo­dle Soup

FamilyFun - - DIG IN -

PREP TIME 15 MIN. COOK TIME 50 MIN. SERVES 10 TO 12 MAKES 3 QUARTS + 1½ CUPS

IN­GRE­DI­ENTS

¼ cup ex­tra-virgin olive oil

3 cups cel­ery, diced

1 lb. car­rots, peeled and diced

2 tsp. ground cumin

1 tsp. salt ½ tsp. black pep­per

4 gar­lic cloves, minced

2 quarts re­duced-sodium chicken broth

2 lbs. skin­less, bone­less chicken thighs, chopped

8 oz. spaghetti, bro­ken into bite-size pieces

2 cups frozen corn

1 cup jarred salsa verde Avo­cado, sour cream, cilantro to gar­nish

1. Warm oil over medium. Add cel­ery, car­rots, cumin, salt, and pep­per. Cook, stir­ring oc­ca­sion­ally, 5 to 7 min­utes. Add gar­lic and cook 1 minute. Add the broth, cover, turn the heat to high, and bring to a boil.

2. Re­move lid, re­duce heat to low, and stir in the chicken. Cover. Sim­mer for 20 min­utes.

3. Re­move lid, raise the heat to medium, and add the spaghetti. Cook 6 to 7 min­utes or un­til pasta is just ten­der. Do not over­cook. Stir in the corn and salsa verde. Sea­son to taste with salt and pep­per. Serve topped with de­sired gar­nishes.

PER SERV­ING 312 CALO­RIES; 25g PRO­TEIN; 10g FAT (2g SAT. FAT); 31g CARBS; 3g FIBER; 5g SUGAR; 949mg SODIUM

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